Baked Tomato Pasta
Baked tomato pasta features roasted Roma tomatoes with garlic and herbs, offering a rich, flavorful sauce that pairs beautifully with spaghetti for a comforting meal.
Ingredients
Instructions
- Cut the Roma tomatoes in half lengthwise and place them cut side up in a 9 x 13-inch baking pan.
- Sprinkle the tomatoes lightly with salt and pepper.
- Mix minced garlic with 1/3 cup chopped parsley and 2 tablespoons olive oil, then spread this mixture over the cut side of the tomatoes.
- Drizzle 2 tablespoons of olive oil over the tomatoes.
- Bake at 425°F for 45 minutes.
- Cook spaghetti according to package directions.
- Toss cooked spaghetti with the baked tomato mixture, butter, and basil leaves before serving.
Tips & Substitutions
For added depth of flavor, consider using heirloom tomatoes instead of Roma. If fresh garlic is unavailable, garlic powder can be a quick substitute. To make a vegetarian version, replace spaghetti with zucchini noodles. This dish can also be enhanced with a sprinkle of grated Parmesan cheese before serving for a cheesy touch. For a heartier meal, serve it alongside Baked Eggplant Parmigiano.
Serving Suggestions
This Baked Tomato Pasta can be served as a light main dish or as a side to grilled chicken or fish. A simple green salad with a lemon vinaigrette complements it nicely. For a comforting Italian meal, pair it with Broccoli-Mushroom Spaghetti. Garnish with additional fresh basil and a drizzle of olive oil for an extra touch of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a pan over medium heat, adding a splash of olive oil or a little water to prevent sticking. Stir gently until heated through. Microwaving is also an option; cover with a damp paper towel and heat in 30-second intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Tomato Pasta contains roughly 1006 calories, with 27g protein, 98g carbohydrates, and 59g fat. It is an excellent source of vitamin C (157% of the Daily Value), iron (134% of the Daily Value), and dietary fiber (69% of the Daily Value). Note that it is relatively high in sodium, at 923mg per serving (40% 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 canned tomatoes instead of fresh Roma tomatoes?
Yes, you can use canned tomatoes if fresh ones are not available. Opt for high-quality canned San Marzano tomatoes for the best flavor. Drain the tomatoes before using them in the recipe, and adjust baking time as needed since they won't require as long to cook.
How can I make this dish gluten-free?
To make Baked Tomato Pasta gluten-free, substitute regular spaghetti with gluten-free pasta made from rice, corn, or quinoa. Follow the package instructions for cooking time, as gluten-free pasta may vary in cooking duration. This way, you can still enjoy a delicious meal without gluten.
What herbs can I add to enhance the flavor?
In addition to basil and parsley, consider adding oregano or thyme for an aromatic twist. Fresh herbs should be added towards the end of cooking to preserve their flavor. Dried herbs can be added early on, but use them sparingly, as they are more concentrated in flavor.
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).