MenuCulture Menu, Recent Posts
Spaghetti baked
Spaghetti baked
Spaghetti baked, also known as baked spaghetti, is a delicious dish where cooked spaghetti noodles are mixed with a savory tomato sauce, ground meat (such as beef, chicken or sausage), and cheese. The mixture is then layered in a casserole dish, topped with more cheese, and baked in the oven until it’s hot and bubbly.
Ingredients
- 8 oz spaghetti
- 2 chicken breasts diced
- 1/2 cup sun-dried tomatoes chopped
- 1/4 cup black olives sliced
- 1 teaspoon cumin seeds
- 1 can diced tomatoes 14 oz
- 1/2 cup heavy cream
- 1 cup shredded cheese (such as mozzarella or cheddar)
- Salt and pepper to taste
- Olive oil for cooking
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat some olive oil over medium heat. Add the diced chicken and cook until browned and cooked through.
- Add the sun-dried tomatoes, olives, and cumin seeds to the skillet. Stir and cook for another minute.
- Pour in the diced tomatoes and season with salt and pepper. Let the mixture simmer for 5-7 minutes.
- Add the cooked spaghetti to the skillet and toss to combine with the sauce.
- Transfer the spaghetti mixture to the greased baking dish.
- Drizzle the heavy cream over the top of the spaghetti and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving.
- Garnish with fresh basil, if desired, and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 591kcal (30%)Carbohydrates: 56g (19%)Protein: 41g (82%)Fat: 23g (35%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 128mg (43%)Sodium: 476mg (21%)Potassium: 1271mg (36%)Fiber: 5g (21%)Sugar: 10g (11%)Vitamin A: 940IU (19%)Vitamin C: 17mg (21%)Calcium: 235mg (24%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.