Lunch: Spaghetti al Forno

Recipe by Susan Spungen Whole-grain pasta adds a new level of health to a simple pasta dish.

Ingredients

1 1/2 tbsp. olive oil
1 small onion
2 carrots
1 stalk celery
4 clove garlic
1 can diced tomatoes
Salt and freshly ground pepper
1/2 lb. whole wheat spaghetti or linguine
2 tbsp. Chopped flat-leaf parsley
1 large pinch red pepper flakes
3/4 c. grated Parmesan cheese
2 tbsp. whole wheat breadcrumbs

Instructions

To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.
Preheat oven to 450 degrees. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.
Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.

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