Tomato and Mozzarella Spaghetti Bake

A quick and easy weeknight meal!

Tomato and Mozzarella Spaghetti Bake
2 tbsp olive oil
2 garlic cloves, chopped
2 x 400g canned chopped tomatoes
Good pinch chilli powder
400g spaghetti, broken into short lengths
Handful basil leaves, plus a few extra
250g pack mozzarella, sliced
50g grated Parmesan

Heat oven to 200C/fan 180C. Heat the oil in a large pan, add the garlic and fry for 1 min. Add the tomatoes, chilli and seasoning, bring to the boil and simmer for 10 mins.

Meanwhile, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into a large oven proof dish. Arrange half the mozzarella over the top and sprinkle with half the Parmesan. Repeat the layers, then bake for 15-20 mins until lightly browned on top. Scatter with extra basil and serve with a big green salad.

Serves 4
Good Food, Oct 09