Spaghetti Bake

I hear a lot of people saying pasta based dishes are a bit bland but that just tells me they’re not putting enough chillis in it! It might not be traditional but I think that’s the key, works for me anyway. This cheesy tomato dish is pretty quick to prepare and very satisfying and makes a nice alternative to the traditional lasagna. Great on its own or with some garlic bread.

Serves 4


400g spaghetti, broken into short lengths
2 x 400g tins of chopped tomatoes
1/2 an onion, chopped
6 garlic cloves, chopped
4 red chillis, chopped
1 teaspoon chilli powder
2 teaspoons of dried basil
250g mozzarella, sliced
50g grated Parmesan*
1 tablespoon of olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper


1. Heat the oil in a pan and gently fry the onion for 5 minutes
2. Add the garlic and chilli and fry gently for 1 minute
3. Add the tomatoes, chilli powder, basil, salt and pepper, bring to the boil and simmer for 30 minutes to reduce
4. Cook the spaghetti as per the packet, drain it and mix with the tomato sauce then spoon half into a large ovenproof dish
5. Arrange half of the mozzarella over the top and sprinkle with half of the Parmesan
6. Repeat the layers, then bake in a preheated oven at gas mark 6 for 20-25 mins or until lightly browned on top


*Parmesan contains rennet so not strictly vegetarian, vegetarian alternatives are available but won’t be called Parmesan, eg. Sainsbury’s “Italian Hard Cheese”.

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