Belly Full · by Amy Flanigan★ 5.0 (2)
Easy Baked Spaghetti
NUTRITION · PER SERVING65M COOK
CAL 24%·PRO 40%
CARBS 71G60% OF CAL
5G FIBER55G OTHER10G TOTAL SUGAR
FAT 13G25% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti baked with marinara sauce, seasonings, and chicken broth, topped with mozzarella. One-dish simplicity with perfectly cooked pasta and minimal cleanup.
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View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb. dry spaghetti
- 24 oz. marinara sauce (store bought or homemade)
- 1 medium onion (peeled, roots removed, sliced in half, and then cut into half moon slices)
- 5 cloves garlic (minced)
- 1 tsp dried Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 2 tbsp olive oil
- 3½ cups low-sodium chicken broth
- 2 cups freshly shredded mozzarella cheese
- 2 tbsp freshly chopped parsley (for garnish)
At a glance
PER SERVING · TIME 65M
CAL 24%·PRO 40%
CARBS 71G60% OF CAL
5G FIBER55G OTHER10G TOTAL SUGAR
FAT 13G25% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 1384mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 564mg
- Calcium
- 256mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.