I’ve shared with you before how, when it comes to dinner, my family follows a bit of a 80-20 rule–80% healthy, and 20% indulgent on the healthy(ish) side. This baked spaghetti recipe falls in the latter category of indulgent-but-healthy(ish). With all sorts of fancy pastas out there, it is easy to forget the humble spaghetti. But it’s something most pantries have; versatile and easy to use! I love to make a simple olive oil spaghetti–sometimes, only tossing it in quality EVOO, garlic, and fresh herbs.
But when we’re craving something more hearty, I opt for this vegetarian baked spaghetti. It doesn’t have as much cheese as other recipes out there, and I do use part-skim cheese when possible; still this baked spaghetti will satisfy a comfort-food craving. The kicker is really in my homemade spaghetti sauce (which, I’m realizing it needs its own post here on the blog.) A simple and relatively quick pasta sauce with just a few ingredients that offer the perfect balance of flavors. The secret ingredient? Finely grated carrots. They add texture, earthy sweetness, and a welcomed depth of flavor.
What to serve with this baked spaghetti?
This baked spaghetti casserole can be the perfect addition to a large special dinner. But, because it’s hearty enough, if you’re serving a small family, this can stand in as the main course. I usually make a large bowl of fattoush or this 3-ingredient Mediterranean salad to start.
4.9 from 8 reviews
1/4 cup Private Reserve Greek extra virgin olive oil 1/2 yellow onion, grated 3 garlic cloves, finely chopped 2 carrots, finely grated (I used this box grater) 1 can (28 ounces) crushed tomatoes 1/2 cup water Salt and Black Pepper 1 tbsp dried oregano 1 tsp sweet Spanish paprika 1/4 cup each fresh torn basil and chopped parsley leaves Crushed red pepper, optional
More Recipes to Try
21 Mediterranean Christmas Brunch Recipes Vegetarian Lasagna Rolls Easy Vegetarian Pasta Fagioli Greek Pastitsio Easy Greek Chicken and Potatoes Baked Salmon with Garlic-Balsamic Glaze
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