Martha Stewart Baked Spaghetti and Mozzarella

Martha Stewart baked spaghetti and mozzarella is an easy pasta bake made with spaghetti, canned tomatoes and fresh mozzarella, ready in 50 minutes. This simple recipe fits a weeknight dinner, a summer basil harvest and a cozy family night, and it all bakes in one dish.

Boil the spaghetti for only 5 minutes, so it stays crunchy and finishes cooking in the oven. Cook it longer and the noodles turn mushy once they soak up the tomato sauce.

Martha uses spaghetti where most pasta bakes call for ziti or rigatoni, so the strands tangle into the sauce and cheese. She also pulses canned whole tomatoes just until chunky, which keeps the sauce bright instead of smooth and flat.

Martha Stewart Baked Spaghetti and Mozzarella

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

620

kcal

Half-cooked spaghetti soaks up chunky tomatoes and basil in the oven, so every strand turns tender and saucy. The mozzarella melts into golden, bubbling pools on top while the edges crisp.

Ingredients

• Coarse salt
  

• 2 cans (28 ounces each) whole peeled tomatoes
  

• 2 tablespoons extra-virgin olive oil
  

• 2 garlic cloves, smashed and peeled
  

• 3/4 pound spaghetti
  

• 2 cups packed basil leaves (from 1 bunch), torn if large
  

• 3/4 pound fresh mozzarella, cut into ½-inch pieces (2 ½ cups)
  

Directions

• Prep the oven and tomatoes: Preheat the oven to 400°F and set a large pot of salted water on to boil. Then pulse the 2 cans of whole peeled tomatoes in a food processor until coarsely chopped.
• Parboil the spaghetti: Cook 3/4 pound spaghetti in the boiling water for just 5 minutes, until it is still crunchy. Drain it well and return it to the pot.
• Toss the pasta: Add the chopped tomatoes, 2 cups basil leaves, 2 tablespoons olive oil, 2 smashed garlic cloves and half of the 3/4 pound mozzarella to the pot. Toss everything together so the strands are evenly coated.
• Build the bake: Transfer the mixture to a 3-quart baking dish and scatter the remaining mozzarella over the top. The cheese will melt into the sauce as it bakes.
• Bake until bubbly: Bake for about 25 minutes, until the cheese is golden and the edges are bubbling. Let it settle for a few minutes before you scoop out servings.

Tools for this recipe

• Cuisinart 14-cup food processor, Lodge 6-quart enameled Dutch oven, Pyrex 9x13 glass baking dish, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned tomatoes other than whole peeled?

Yes, one large can of diced tomatoes plus one large can of crushed works in a pinch. The sauce will be a little less chunky, but it still bakes up well.

How do I store and reheat leftover baked spaghetti?

Cover it and refrigerate for up to 4 days. To reheat, cover tightly with foil and bake at 375°F for about 15 minutes, then uncover for 5 to 10 minutes to re-crisp the cheese.

What is the easiest way to crush the tomatoes?

Squeezing them by hand in a bowl is the simplest, and keeping them submerged in their liquid cuts down on splatter. A potato masher or kitchen shears also work, and you want them chunky, not smooth.

Can I use a short pasta instead of spaghetti?

You can, since ziti and rigatoni are classic for pasta bakes. Parboil any shape until it is still quite firm, so it finishes in the oven without going soft.

What is the most common mistake with baked spaghetti?

Boiling the spaghetti too long is the big one, because the oven keeps cooking it for 25 minutes. Stop at 5 minutes while it is still crunchy and the texture comes out right.