Spaghetti Baked With A Gutsy Roasted Tomato Sauce Recipes

FAVORITE BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

EASY BAKED SPAGHETTI

Steps:

• Preheat the oven to 375°F.
• Place the uncooked spaghetti in a 9 x 13-inch baking dish. Add the olive oil, garlic, onions, Italian seasoning and salt. Uses your hands to gently toss and evenly distribute the ingredients.
• Add the tomatoes, peppers, water, marinara and basil on top of the spaghetti, and toss it again using tongs to evenly coat the spaghetti with the sauce and vegetables.
• Sprinkle mozzarella cheese on top to cover the spaghetti.
• Bake uncovered in the preheated oven for 45 - 55 minutes or until the top is browned and bubbly; stirring once halfway through.
• Remove from the oven, garnish with fresh basil and parmesan cheese and serve

SPAGHETTI BAKED WITH A GUTSY ROASTED TOMATO SAUCE

Steps:

• Heat oven to 350°; bring a big pot of water to a boil.
• Combine the tomato puree, anchovies, ¼ cup olive oil, garlic, parsley, fennel, oregano, salt, red pepper flakes, and black pepper in a large ceramic casserole dish; bake for 30 minutes.
• Toast the bread crumbs by heating the remaining tablespoon of olive oil in a small saute pan.
• When the oil is very hot, toss in the bread crumbs and stir for 1-2 minutes, or until they are browned a bit, but not too dark.
• Transfer immediately to a small bowl; set aside.
• When the tomatoes have been in the oven for 25 minutes, generously salt the boiling pasta water and drop in the spaghetti.
• Cook, stirring often, to parboil, about 5 minutes; drain spaghetti, reserving ½ cup water.
• Remove the tomatoes from the oven; toss the spaghetti on top of the tomatoes.
• Add ¼ cup reserved cooking water and toss together; there should be plenty of moisture in the dish.
• If not, add a tablespoon or more pasta water and toss again.
• Bake for 5 minutes until bubbly and hot; serve right away with toasted bread crumbs sprinkled on top.

PASTA WITH BAKED TOMATO SAUCE

Steps:

• Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil.
• Place the tomatoes cut side up in the dish.
• In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

HOMEMADE OVEN ROASTED TOMATO SPAGHETTI SAUCE

Steps:

• Cut tomatoes length wise, take the core out. Put the halved tomatoes into a large bowl. Take the cores and put them into a blender, and set aside for later.
• Infuse the oil by putting the olive oil, green and red bell pepper, garlic, and shallot into another bowl, stir and microwave 30-45 seconds.
• Add thyme, basil, and rosemary to the halved tomatoes in the large bowl, and drizzle the oil mixture over the halved tomatoes, gently stir to coat.
• Lay the tomatoes cut side up on a baking sheet or a casserole dish (metal or glass). "I used glass".
• Pour the rest of the mixture over the tomatoes.
• Set oven to 400 degrees, and cook tomatoes till they are slightly brown, or softened for a lighter colored sauce (30 min.- 1 1/2 hour).
• Turn them over when they reach desired look. .
• Blend the tomato cores on high, and pour them into a pot, and set aside.
• After the tomatoes are done roasting in the oven, put them into the blender, and blend them on high as well.
• Add roasted tomatoes to the core mixture in the pot, stir and bring to a boil.
• If you wish, add splenda to calm down the acidity in the sauce.
• Simmer sauce for about 15-20 minute.
• Save for later: Put lemon juice on the bottom of a freezer safe container, and pour sauce on top of lemon juice. Freeze until you are ready to use. This will keep for several months in the freezer. When you are ready to use it, thaw, and add 1/4 cup of Cabernet Sauvignon wine, bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
• Use now: Add lemon juice, and 1/4 cup of Cabernet Sauvignon wine, and bring to a boil, and cook for several minutes until the alcohol is cooked out of the dish.
• Serve as a condiment, over pasta, or over an Italian Turkey meat loaf.