Midweek Munchies: Tomato & Mozarella Spaghetti Bake

Now, this may not look that appealing – that is partly due to my poor photography – but it tastes DIVINE.


  • 2 tbsps olive oil
  • 2 garlic cloves
  • 400g chopped toms
  • A good pinch of chilli powder or a chopped chilli
  • 400g of Spaghetti, snapped down into little bits
  • 250g of mozzarella, sliced
  • a handful of basil leaves
  • Other grated cheese (optional)


  1. Preheat oven to 200ºC/Gas Mark 6,  and put water on to boil in a pan.
  2. Heat the oil in a large pan and then fry the garlic for about a minute.
  3. Chuck in the toms and chilli, bring to the boil and then simmer for 10 minutes.
  4. Whack your broken up spaghetti into the now boiling water and let cook according to the packet instructions.
  5. Drain the spaghetti and mix with the tomato sauce and the basil.
  6. Add half of the tomato spaghetti to an ovenproof dish, layer half of the sliced mozzarella on top, and then repeat the layers, finishing with some optional grated cheese.
  7. Bake for 15/20 minutes. Scatter with extra basil leaves and serve.



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