baked spaghetti and mozzarella

posted on: Monday, August 23, 2010

is king!

Martha Stewart's recipes really work for my family. I don't know what it it about them but we just click. Is it the simplicity of ingredients? Is it how fast everything takes? Is it how clear the recipes are written out? Is it that she plans out weekly menus and gives you an organized grocery list and would take your hand and help you stir just-so if she wasn't too busy being in NYC? 


My friend gave me a subscription for Everyday Food magazine last Christmas and in case she's wondering if she got her money's worth the answer is yes. I read every single page Mariko, and try out every single recipe except the naughty alcoholic ones. We all know Martha has a naughty side.

But the girl can cook! 

This is my variation of  Martha Stewart's baked spaghetti and mozzarella recipe that came out in the September 2010 Everyday Food issue (I teach undergraduates, I'm a stickler for citing sources, heck I should give you the MLA version of this citation)

Baked Spaghetti and Mozzarella
  • 2 cans whole peeled tomatoes (28 ounces each can)
  • 2 tablespoons olive oil
  • 2 garlic cloves smashed and peeled
  • 3/4 pound spagetti
  • 2 cups diced mozzarella
  • Italian seasoning
  • salt
  1. Preheat oven to 400*
  2. Set a large pot of salted water to boil.
  3. In a food processor, pulse tomatoes until chopped.
  4. In a large skillet, heat oil over medium-high and add garlic and cook until fragrant.
  5. Add tomatoes and bring to a boil.
  6. Add Italian seasoning and salt to taste.
  7. Cook until sauces starts to thicken
  8. Meanwhile, cook pasta for 5 minutes. Drain pasta and return to pot.
  9. Add tomato sauce and half of the mozzarella and toss to combine.
  10. Transfer mixture to a 3-quart baking dish and top with remaining cheese.
  11. bake until cheese is golden. About 20-25 minutes.

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