Oven-baked Margherita spaghetti
4 serves
10 m
50 m
Ingredients
- 250 g wholemeal spaghetti
- â…“ cup dried red lentils
- 2 cloves garlic, crushed
- 1 onion, finely chopped
- 2 teaspoons dried oregano
- 1 tablespoon olive oil
- 400 g jar tomato passata with basil
- 400 g can no added salt cherry tomatoes
- 1 cup grated pizza cheese blend
- ½ cup fresh basil leaves
Method
Step 1
Break spaghetti in half. Arrange over the base of a large, deep rectangular ovenproof dish (4 L capacity).
Step 2
Sprinkle lentils, garlic, onion and oregano over spaghetti. Pour over oil, passata, tomatoes and 3 cups hot water. Season with pepper. Stir well to combine.
Step 3
Cover dish with foil and bake in a 200 °C preheated oven for 40 minutes, stirring halfway through cooking time.
Step 4
Remove dish from oven, uncover and stir well. Sprinkle with cheese. Return to oven. Bake uncovered for a further 10 minutes or until spaghetti is tender, cheese is melted and top is lightly browned.
Step 5
Sprinkle with fresh basil leaves, to serve.
Tips
- Check labels on passata and choose the brand lowest in sodium.
- Some canned tomatoes contain salt so always check the label to ensure no salt has been added. If canned cherry tomatoes are unavailable, replace with a 400 g can no added salt diced tomatoes.
- Use ½ cup chopped fresh parsley instead of basil, if preferred.
