Quick recipe finder Baked spaghetti
This oven-baked take on spaghetti al pomodoro is quick, easy and made from storecupboard ingredients.
By Kate Morris and Sally Brown From I Can Cook
Ingredients
- 1 spring onion, trimmed, sliced
- 2 sun-dried tomatoes, finely chopped
- 3 black olives, pitted, chopped
- 1 rasher bacon, cooked until crisp, chopped
- 50g/2oz spaghetti
- 100ml/3½fl oz boiling water
- 200g/7oz canned chopped tomatoes
- pinch bouillon powder
- pinch paprika
- grated cheese, to serve
Method
Preheat the oven to 220C/450F/Gas 7.
Place the spring onions, sun-dried tomatoes, bacon and olives into a lidded ovenproof dish.
Snap the spaghetti until the strands are short enough to fit inside the ovenproof dish. Add the spaghetti strands to the dish and pour over the boiling water and chopped tomatoes. Stir well and sprinkle over the bouillon powder and paprika.
Cover the ovenproof dish with the lid and transfer to the oven for 25 minutes, or until the spaghetti is cooked through.
Set aside to cool slightly, then serve sprinkled with a little grated cheese.
Recipe Tips
This dish can be frozen for up to one month.
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