This recipe for Spaghetti Bake, or baked spaghetti if you please, is so simple. It’s almost embarrassing how easy this meal is to make. You can substitute the mushrooms for half a pound of ground beef or chopped up chicken breast, if you want a more meaty meal.
1lb box spaghetti (no.8 or no.9)
1 14oz jar of spaghetti sauce, any flavor
1 8oz can mushrooms
1 14.5oz can petite diced tomatoes, drained
1 8oz bag shredded mozzarella cheese
1/4 cup pasta water
1/8 cup Parmesan cheese
1/8 cup dried oregano
Preheat oven to 375 degrees.
Spray a 8×8 inch pan with cooking spray. Reserve to the side.
Break spaghetti in half and cook half of the time mentioned on the box.
While spaghetti is cooking, drain the tomatoes and mix with oregano and mushrooms in a medium bowl.
Drain spaghetti, reserving 1/4 cup of the pasta water. Add spaghetti sauce, tomato mix, and spaghetti back to the pot and mix well.
Add the mixture into prepared pan, top with shredded mozzarella and parmesan cheese.
Bake in oven for 20 to 30 minutes or until mixture is bubbly and cheese is melted.