Tomato-Basil Pasta Bake

Serves: 4
Total Calories: 396


2/3 cup onion, chopped
2 cloves garlic, minced
2 tablespoons butter
1 (28-ounce) can diced tomato with Italian herbs
2 tablespoons fresh basil, snipped
1/2 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon capers, drained
1 (8-ounce) package thin spaghetti, uncooked and divided
1/2 cup shredded mozzarella cheese


In a large skillet, sauté onion and garlic in butter until onion is tender. Stir in tomatoes with juice and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for about 20 minutes. Stir in capers, if using; remove from heat. Meanwhile, measure out half the spaghetti, reserving the rest for another recipe. Cook according to package directions. Drain spaghetti and add to skillet; toss to coat with sauce. Spoon into a lightly greased 9"x9" baking pan. Sprinkle with cheese. Bake at 400 degrees for 5 to 8 minutes, or until bubbly and cheese is melted.

Nutritional Facts:

Serves: 4
Total Calories: 396
Calories from Fat: 108

This Tomato-Basil Pasta Bake recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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