Spaghetti al Forno
4 servings
75 minutes
Baked spaghetti is a refined dish of European cuisine that embodies the warmth of an Italian home. Its history begins in ancient traditions of baking pasta when leftover macaroni was transformed into a hearty and aromatic treat. The rich tomato sauce, infused with vegetable notes, adds depth to the dish, while the golden crust of cheese and breadcrumbs provides a crunchy texture. Each bite reflects the harmony of fresh ingredients: the sweetness of carrots, the spiciness of garlic, and the sharpness of parmesan. Baked spaghetti is perfect for family lunches and festive dinners, with its rich flavor pairing well with a glass of red wine. This dish is a true celebration of Italian gastronomy where simplicity meets elegance to create a culinary masterpiece.
1
In a large skillet, heat oil over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring constantly, for about 12 minutes. Reduce heat and cook until they are soft, 10-15 minutes. Increase heat to medium and add tomatoes. Cover and bring to a boil, then reduce heat and cook for 30-40 minutes, stirring occasionally. Season with salt and pepper.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 1 piece
- Garlic: 4 cloves
- Canned tomatoes: 1 jar
2
Preheat the oven to 200 degrees. While it heats up, cook the spaghetti al dente.
- Spaghetti: 500 g
3
Add spaghetti to the sauce. Add parsley and red pepper, mix everything. Transfer to a greased baking dish and sprinkle with cheese and breadcrumbs on top. Drizzle with olive oil. Cook until the crust is golden and the sauce starts bubbling, about 15 minutes. Serve immediately.
- Spaghetti: 500 g
- Parsley: 40 g
- Red sweet pepper: 1 piece
- Grated Parmesan cheese: 150 g
- Breadcrumbs: 2 tablespoons
- Olive oil: 2 tablespoons