Spaghetti is fast and easy any night of the week, and this baked spaghetti is no exception! White pasta has always made my stomach feel like I’ve eaten a brick, but I can eat twice as much whole grain pasta and still feel great afterward. Yes, whole grain pasta definitely has a different texture, but it is so worth the transition; trust me.
Food, Lunch/Dinner, Recipes
Servings: 4-8 (9x13\\\" pan)
2 cloves garlic, finely minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme
12 oz whole grain thin spaghetti, broken into 2-inch pieces
2 cans diced tomatoes
3 cups water
1 1/2 tsp salt
1/2 tsp pepper
Preheat oven to 375 F.
In a large sauce pot, combine all ingredients except for pasta and bring to a boil.
Lay the broken pasta in a greased 9 x 13-inch casserole dish.
Pour the boiling sauce over the pasta.
Cover the casserole dish with tinfoil and bake for 30 min.