Baked Spaghetti Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting baked spaghetti casserole with homemade tomato sauce, ricotta, and cheese. Hearty and satisfying for lunch or dinner, with a good balance of flavors and a modest cheese topping.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb thin spaghetti (whole grain spaghetti, if you like)
- 3 eggs
- 1 cup part-skim ricotta (I used this one)
- 1/2 cup grated Parmesan cheese
- 1 to 1 1/2 cup shredded mozzarella (non-fat, if possible), more to your liking
- 1/4 cup Private Reserve Greek extra virgin olive oil
- 1/2 yellow onion, grated
- 3 garlic cloves, finely chopped
- 2 carrots, finely grated (I used this box grater)
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water
- Salt and Black Pepper
- 1 tbsp dried oregano
- 1 tsp sweet Spanish paprika
- 1/4 cup each fresh torn basil and chopped parsley leaves
- Crushed red pepper, optional
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 760mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 710mg
- Calcium
- 494mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 760MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.