Sun Dried Tomato Basil Spaghetti Bake
An easy and delicious sun dried tomato basil spaghetti bake recipe that you can make in just one pan in about 35 minutes!
Equipment
Ingredients
- 14 ounces crushed tomatoes
- 8.5 ounces julienne cut sun-dried tomatoes in oil
- 2 cups water
- 1 teaspoon minced garlic
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- 1 pinch salt
- ½ pound spaghetti dry
- ¼ ounce fresh basil chopped
- ¼ cup heavy cream
- 1 small lemon wedge juiced
- Parmesan cheese freshly grated
Instructions
- Preheat the oven to 450 degrees F and lightly grease a 9x13 baking dish.
- Add the crushed tomatoes, sun-dried tomatoes, water, garlic, dried basil, dried oregano, and salt to the baking dish. Stir gently to combine.Then, add the dry spaghetti to the baking dish, spreading it out to fill the whole pan and making sure it's fully submerged in the sauce.
- Cover the dish tightly with foil and bake for 15 minutes. Then, remove the foil and bake for another 15 minutes, or until the pasta is al dente.
- Finally, stir in the heavy cream, fresh basil, and a light squeeze of lemon juice to taste. Top generously with freshly grated parmesan and serve hot.
Notes
Sun dried tomatoes: We recommend using julienne-cut sun dried tomatoes in oil, so you don’t have to do any prep work before adding them to the sauce. However, you can use whole sun-dried tomatoes and roughly chop them up, or pulse them a few times in a food processor if you’d prefer smaller chunks.
You can add the whole jar (with the oil) right into this pasta bake, or drain some of the oil (leave at least 1 tablespoon in for flavor!) if you prefer.
Serving suggestions: This baked spaghetti goes great with a side salad, garlic bread, or Italian bread and dipping oils. We love to combine a little bit of extra virgin olive oil in a small bowl with some grated parmesan and red pepper flakes, like you’d often find at an Italian restaurant, and serve fresh bread with it for dipping!
Storing and reheating: If you have a baking dish with a lid, you can store leftover spaghetti bake right in the dish you made it in. Otherwise, transfer the leftover pasta to an airtight container. Store in the fridge for up to 4 days.
Reheat single servings of spaghetti bake in the microwave for about 1 to 2 minutes, stirring halfway through. You can partially cover it to help keep some of the moisture in while reheating.
FAQs: Read our blog post above for detailed answers to some frequently asked questions, like how to keep baked spaghetti from drying out, and what type of dish to use if you don't own a 9x13.
Nutrition
Calories: 566kcal | Carbohydrates: 87g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 420mg | Potassium: 1858mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1739IU | Vitamin C: 98mg | Calcium: 130mg | Iron: 5mg
