Baked Spaghetti and Mozzarella

Ingredients

course salt

2 cans (28 ounces each) whole peeled tomatoes

2 T olive oil

2 garlic cloves, smashed and peeled

3/4 lb. spaghetti

2 cups packed basil leaves, torn

3/4 lb. fresh mozzarella, cut into 1/2-inch peices

Preparation

Preheat oven to 400 degrees.  Set a large pot of salted water to boil.  In a food processor (or blender), 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.

I used whole grain pasta to add an extra bit of healthiness and had it with some salad.  It was very delicious!

*Recipe from Everyday Food Issue 75

-Sarah