Baked Spaghetti And Tomatoes
A hearty baked spaghetti dish with rich tomato pulp, seasoned with curry powder and topped with cheese and butter for a comforting meal suitable for family dinners.
Ingredients
Instructions
- Mix the spaghetti, strained tomato pulp, salt, pepper, and curry powder in a baking dish.
- Heat the mixture on the stove until it reaches boiling point.
- Cover the dish and bake in an oven set at 250° to 275°F for 3 to 5 hours.
- Add the cheese and butter to the baked spaghetti.
- Continue baking for an additional 15 minutes.
- Serve hot.
Tips & Substitutions
To enhance flavor, consider adding sautéed onions or garlic to the spaghetti mixture before baking. You can substitute the cheese with a dairy-free alternative if needed. For a twist, try incorporating vegetables like spinach or bell peppers. If you prefer a spicier version, adding red pepper flakes can elevate the dish. This recipe is a great way to use leftover strained tomato pulp.
Serving Suggestions
Serve the baked spaghetti hot, garnished with fresh herbs like basil or parsley for a pop of color. It pairs beautifully with a simple green salad dressed with vinaigrette. For a heartier meal, consider serving alongside garlic bread or a side of roasted vegetables. This dish is perfect for family gatherings or casual weeknight dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to retain moisture. Bake at 350°F until heated through, about 20 minutes. Stir occasionally to ensure even heating. This dish can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Spaghetti And Tomatoes contains roughly 627 calories, with 5g protein, 17g carbohydrates, and 62g fat. It is an excellent source of vitamin C (239% of the Daily Value) and dietary fiber (33% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1828mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat spaghetti instead of regular spaghetti?
Yes, whole wheat spaghetti can be used as a healthier alternative. Just be aware that it may require slightly longer cooking time. Ensure it is cooked al dente before mixing with the sauce to prevent it from becoming mushy during the baking process.
What type of cheese works best for this recipe?
Cheddar, mozzarella, or a mix of both works well for this baked spaghetti. They melt nicely and add creamy texture. Feel free to experiment with your favorite cheeses or try a vegan cheese alternative for a dairy-free option.
Can I make this dish ahead of time?
Absolutely! You can prepare the spaghetti mixture and store it in the refrigerator for up to 24 hours before baking. Just cover it well to prevent drying out. When ready to bake, allow it to come to room temperature before placing it in the oven, and adjust the baking time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).