Baked Spaghetti Olivetti
Indulge in the comforting flavors of Baked Spaghetti Olivetti, a crowd-pleasing twist on classic baked pasta dishes. This recipe combines tender spaghetti with a vibrant, homemade tomato-olive sauce featuring the briny richness of both black and green olives, accented with garlic, fresh basil, and a kick of crushed red pepper flakes. Layered with a golden, bubbly topping of parmesan and mozzarella, this dish bakes to cheesy perfection in just 20 minutes. Ideal for busy weeknights or a family-style dinner, Baked Spaghetti Olivetti delivers Mediterranean-inspired goodness in every bite. Serve it garnished with fresh parsley for a touch of color and elegance. Perfect for lovers of baked pasta, comfort food, and olive-forward recipes!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 3 unit garlic cloves, minced
- 800 grams crushed tomatoes
- 1 cup black olives, sliced
- 1 cup green olives, sliced
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh basil, chopped
- 0.5 cup parmesan cheese, grated
- 1.5 cups mozzarella cheese, shredded
- 1 tablespoon fresh parsley, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, black olives, green olives, oregano, red pepper flakes, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally, to allow the flavors to meld.
Add the chopped fresh basil to the sauce and stir to combine.
In a large mixing bowl, combine the cooked spaghetti with the sauce. Toss until the pasta is evenly coated.
Transfer the spaghetti mixture to a greased baking dish. Spread it out evenly.
Sprinkle the grated parmesan cheese over the spaghetti, followed by the shredded mozzarella cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.5 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
