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
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