Food & Cooking Recipes Main Dish Recipes Casserole Recipes Baked Spaghetti and Mozzarella 3.6 (217) 16 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 25 mins Total Time: 1 hr Servings: 4 This new take on spaghetti is baked with fresh mozzarella, canned tomatoes, and aromatic basil for a crispy casserole main dish. Ingredients Coarse salt 2 cans (28 ounces each) whole peeled tomatoes 2 tablespoons extra-virgin olive oil 2 garlic cloves, smashed and peeled ¾ pound spaghetti 2 cups packed basil leaves (from 1 bunch), torn if large ¾ pound fresh mozzarella, cut into ½-inch pieces (2 ½ cups) Directions Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes. Originally appeared: Everyday Food, September 2010 Rate It PRINT