Vegetarian Baked Spaghetti Recipe
This Baked Spaghetti Recipe is made with a fresh cherry tomato sauce, delicious!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 519kcal
- 16 ounces Spaghetti, cooked to package instructions
- 1 tablespoon Butter, unsalted
- 1 tablespoon Olive Oil
- 1 small Shallot, minced About 2 tablespoons
- 3-4 containers Cherry Tomatoes, washed and sliced in half Will need 6 cups of cooked sauce
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly ground pepper
- ¼ teaspoon Red Pepper flakes
- 1 tablespoon Butter, unsalted
- 2 cloves Garlic, minced
- 1 large Egg, lightly beaten
- ½ cup whole milk see note
- 1 cup Parmesan cheese, grated
- 1½ cups Mozzarella cheese, grated see note
- 2 tablespoons Italian flat leaf parsley, minced
- olive oil, for serving
- If the cherry tomato containers are on the small side, use four containers. This doesn't have to be perfect, but you'll need about 6 cups of cooked sauce.
- Use heavy cream instead of whole milk if you want a little more creaminess.
- Use Jack cheese instead of mozzarella if you'd lik
Calories: 519kcal | Carbohydrates: 62g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 740mg | Potassium: 305mg | Fiber: 3g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 396mg | Iron: 1mg