Italian Oven-Baked Spaghetti with Tomato and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An easy baked spaghetti dish layered with tangy tomato sauce, fresh basil, and melted mozzarella for a comforting meal. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs spaghetti, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 oz spaghetti for 6 minutes until just under al dente, then drain.
  2. Step 2: In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Pour in 28 oz crushed tomatoes, 2 cups water, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir and bring to a simmer.
  4. Step 4: Add the drained spaghetti to the skillet and gently stir to submerge pasta in the sauce.
  5. Step 5: Sprinkle 1 1/2 cups shredded mozzarella evenly over the top, followed by 1/4 cup grated Parmesan cheese.
  6. Step 6: Transfer the skillet to the oven and bake uncovered for 20 minutes until cheese is melted and bubbly.
  7. Step 7: Remove from oven and scatter 1/2 cup torn fresh basil leaves on top before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Baked Spaghetti with Tomato and Basil take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Oven-Baked Spaghetti with Tomato and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Italian Oven-Baked Spaghetti with Tomato and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Oven-Baked Spaghetti with Tomato and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Oven-Baked Spaghetti with Tomato and Basil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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