Baked Tomato Spaghetti
A flavorful baked tomato spaghetti dish featuring roasted plum tomatoes, garlic, fresh herbs, and olive oil, perfect for a hearty, comforting meal suitable for casual or special occasions.
Ingredients
Instructions
- Cut tomatoes in half lengthwise and arrange cut sides up in a 9 x 13-inch pan.
- Sprinkle lightly with salt and pepper.
- Mix minced garlic, 1/3 cup chopped parsley, and 2 tablespoons olive oil; pat mixture over the cut halves of tomatoes.
- Drizzle 2 tablespoons olive oil over the tomatoes.
- Bake at 425°F until browned on top, about 60 to 70 minutes.
Tips & Substitutions
For extra flavor, consider adding a pinch of red pepper flakes to the tomato mixture or substituting the parsley with fresh oregano. If you prefer a creamier texture, stir in a dollop of ricotta cheese before baking. Ensure your tomatoes are ripe for the best taste, and try using heirloom varieties for a colorful presentation. This dish can also be made ahead and baked just before serving.
Serving Suggestions
Serve the baked tomato spaghetti with a sprinkle of grated Parmesan cheese on top for added richness. It pairs wonderfully with a fresh side salad or garlic bread to soak up the juices. For a heartier meal, consider serving alongside Jan'S Lasagna or a light, zesty Fresh Tomato Bruschetta as an appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the spaghetti in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 15-20 minutes. You can also microwave individual servings for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Tomato Spaghetti contains roughly 1366 calories, with 52g protein, 160g carbohydrates, and 59g fat. It is an excellent source of iron (132% of the Daily Value), protein (105% of the Daily Value), and dietary fiber (68% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1409mg per serving (61% 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?
While fresh tomatoes yield the best flavor, you can use canned whole tomatoes in a pinch. Drain them well and adjust the seasoning, as canned tomatoes can be saltier. Baking time may be slightly reduced, so keep an eye on them to avoid overcooking.
How can I make this dish gluten-free?
To make baked tomato spaghetti gluten-free, substitute the regular spaghetti with gluten-free pasta. There are many great options available, including those made from rice or chickpeas. Just be sure to follow the cooking instructions on the package, as gluten-free pasta can have different cooking times.
What can I add to make it more filling?
To make the dish more filling, consider adding cooked ground meat, such as turkey or beef, or sautéed vegetables like zucchini or bell peppers. For a vegetarian option, toss in some cooked lentils or chickpeas. These additions not only increase the protein content but also enhance the overall 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).