Light Baked Spaghetti
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
57
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Extra-Virgin Olive Oil2 cloves
Garlic (finely chopped)1 tsp
Seasoned Salt1 tsp
Italian Seasoning1 cup
Shredded Cheddar CheeseDirections:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook according to the package directions; drain
3
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat
4
Add the onion and cook, stirring frequently, until soft, about 5 minutes
5
Stir in the garlic and cook 2 minutes
6
Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes
7
Stir in the bell peppers, mushrooms, seasoned salt and Italian seasoning and cook, stirring frequently, until the vegetables are soft, about 4 minutes
8
Stir in the tomatoes, 3/4 cup water and the basil and bring to a boil
9
Reduce the heat to medium low and simmer until the sauce thickens slightly and the flavors are blended, about 15 minutes
10
Preheat the oven to 375 degrees F
11
Spray a 2-quart casserole dish with cooking spray
12
Add the pasta to the skillet and toss to combine with the sauce
13
Spoon half of the pasta mixture into the casserole dish
14
Sprinkle with half of each cheese
15
Spoon the remaining pasta mixture on top
16
Sprinkle with the remaining cheese and cover loosely with foil sprayed with cooking spray (do not let the foil touch the cheese)
17
Bake until the cheese is melted and bubbly, 20 to 25 minutes
18
Let stand 5 minutes before serving
19
Photograph by Kang Kim