Baked Spaghetti Easy Recipe
It’s all about that melty layer of cheese on top! If you prefer, slice some fresh mozzarella to finish it off instead.
Spaghetti is a long, thin, solid, cylindrical noodle pasta. It is a staple food of traditional Italian cuisine.
Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina.
Usually, the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.
Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25-30 cm (10-12 in) lengths.
A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables. Spaghetti is made from ground grain (flour) and water. Whole-wheat and multigrain spaghetti are also available.
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16 oz. spaghetti
2 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 lb. ground beef
Freshly ground black pepper
1 tsp. Italian seasoning
1 (28-oz.) can crushed tomatoes
1/2 c. basil, chopped
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
Chopped fresh parsley, for garnish
- Preheat oven to 350°. Grease a medium baking dish with cooking spray. Cook spaghetti according to package directions until al dente, drain and set aside.
- Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 8 minutes. Drain fat in a bowl lined with paper towels and return to pan. Pour in crushed tomatoes and basil and simmer until slightly reduced about 10 minutes. Season with more salt and pepper to taste.
- Toss with spaghetti, then transfer to a baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes.
- Garnish with parsley and serve.
Baked Spaghetti Easy Recipe
Spaghetti are eaten with many sauces, from the classic ragù to carbonara to fish sauces. They are cooked in boiling water from 8 to 14 minutes (depending on the thickness), then drained and topped with the chosen sauce.
They are often cooked “risotto-style,” which means they are drained a few minutes before they are done and then allowed to finish cooking right in the pan with the sauce. This makes the pasta hold the sauce better and provides a creamier pasta.
How To Keep Spaghetti Fresh
Commercial spaghetti will keep for months if unopened and kept in a dry place. The homemade kind will keep for 2-3 days in the refrigerator if laid on a floured tray and covered.
Originally, spaghetti was served like any other kind of pasta, with only olive oil and cheese. Only at the beginning of the 18th century did spaghetti begin to be served with tomato sauce.
Today, spaghetti may be served with meat sauce, seafood, vegetables, cheeses, or sausages. This is an extremely versatile dish, as often a good tomato sauce, a dusting of lemon zest and a few fresh basil leaves will make a truly memorable first course.
Discover the incredible weight loss benefits of spaghetti squash, how to best prepare it, and how much you should eat to get the maximum benefit from squash – one of nature’s amazing fat burning foods.
Winter squash or spaghetti squash is an oval vegetable with a yellow color. It usually weighs two or three pounds and is about nine inches long. The flesh of the squash looks like spaghetti! It is considered to belong to the gourd family of vegetables.
Winter squash comes in a number of varieties: turban, spaghetti, pumpkin, Hubbard, butternut, buttercup, and acorn. Other varieties include vegetable marrow, kabocha, golden nugget, delicate, cushaw, and clobazam.
Fat Burning Benefits of Spaghetti Squash
This squash is a great source of fiber, potassium, manganese, and vitamin A. It is also cholesterol-free and low in sodium and fat. Here are some of the nutrients you will find in it: Omega 3 fatty acids, folate, pantothenic acid, niacin, copper, vitamins B1, and B6.
This particular squash has lots of vitamin C, a powerful antioxidant and anti-inflammatory. Strokes and heart attacks are prevented by beta carotene, which lowers the body’s cholesterol levels.
Here is what the antioxidant properties can do for you: reduce the risk of lung and colon cancer, regulate blood pressure, prevent damage caused by free radicals.
Additionally, the lutein and beta carotene found in spaghetti squash can help lower the incidence of cataracts and macular degeneration. These components of spaghetti squash are beneficial to eyesight.
The squash contains carbohydrates, which are good fuel for energy. This is stored in the liver and the muscles as glycogen. It helps support the muscles during extended exercise.
Blood pressure and cholesterol levels are lowered, and the heart is benefited by potassium. Additionally, urinary excretion of calcium is reduced, so the risk of kidney stone formation is lowered.
The colon is protected from cancer-causing chemicals by the folate and fiber in spaghetti squash. Dangerously high levels of homocysteine in the body are broken down by folate. This helps to prevent stroke and heart attack.
Preparation of Spaghetti Squash
You can steam, boil, or bake spagheti squash.
Be sure to buy spagheti squash that has a glossy exterior. It should feel heavy for its size and be quite firm. Be sure to look for decayed spots when you are choosing squash.
Don’t choose one with a soft rind, because this will mean that the meat will be watery and flavorless. Choose one with a hard rind, instead. Be sure not to buy them if they have moldy, decayed, or water-soaked spots.
Spagheti squash can be stored in a cool (50-60 degrees) dry area for up to six months. After you have cut it, wrap it up in plastic. You can keep it in your refrigerator for as long as two days.
When the time comes to use it, be sure to wash your squash, cut it in half, and take out the fibrous material and the seeds. Follow recipe directions to use it either peeled or unpeeled.
Also Read: How to Reheat Steak?
The reason they call it spagheti squash is that its meat looks like spaghetti, so just use it with your favorite home-made pasta sauce.
Cut it into cubes and put it in the steamer. Then toss it along with pumpkin seeds, tamari, ginger, and olive oil.
Halve and bake a spagheti squash. When it’s done, add some cinnamon and maple syrup. The flesh may be pureed with garlic, olive oil, and basil.
This type of squash can also be stuffed with seasoned bread cubes, cheese, or seafood. Add spaghetti squash cubes to your vegetable stew or soup!
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