Oven spaghetti
Pepperoni slices and sun-dried tomatoes add flavor to this oven-baked pasta dish. Try strong blue cheese or feta, or milder mozzarella.
- 400 g spaghetti
- 1 jar (400 g) tomato pasta sauce
- 7½ dl water or thin vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper from a mill
- 1 teaspoon oregano or pizza seasoning
- 3 garlic cloves
- 150 g pepperoni or salami
- 1 dl sun-dried tomatoes, sliced
- 40 g parmesan (1 dl grated)
- 150 g cheese (mozzarella)
- blue cheese or feta)
- 1 tablespoon olive oil
- 1 dl pitted olives
- 1 pot of basil
- Preheat the oven to 200 degrees. Place the uncooked spaghetti, pasta sauce, water, salt, pepper and oregano in a baking dish.
- Peel and slice the garlic. Dice or slice the sausage and, if necessary, the sun-dried tomatoes. Add the ingredients to the baking dish. Mix lightly. Cover the dish tightly with foil.
- Bake the casserole dish in the oven for 20 minutes. Remove the casserole dish from the oven, remove the foil and mix the ingredients well. Cover the casserole dish with foil again and continue baking for about 25 minutes, until the pasta is cooked and most of the liquid has been absorbed into the pasta.
- Grate the parmesan and crumble the cheese. Sprinkle the cheeses over the pasta dish. Drizzle a little oil on top. If desired, finish with olives and fresh herbs.
Self-cooking meals in one pot are a lifesaver for busy families. Oven spaghetti allows for endless variations in flavors and seasonings.
This recipe relies on flavors familiar from the Mediterranean, such as sun-dried tomatoes, pepperoni or salami, olives, cheeses, and fresh basil. These strong flavors, combined with a tomato sauce, create a hearty dinner full of tasty coincidences.
It is a good idea to choose a flat dish for the oven to prevent the food from becoming too watery. Cover the dish with foil while baking and stir once during baking to prevent the top ingredients from drying out and ensure the flavors mix evenly.
Try Cabernet Francia from the Loire Valley with baked pasta. Beatrice et Pascal Lambert Chinon Les Terasses 2020, €19.99 (order selection), is a medium-bodied, lightly spicy and acidic red wine, whose unique flavor profile goes well with tomatoes and cheese. If you use feta cheese in your baked spaghetti, the Greek Agathon Mount Athos White, €14.98, is a great choice. Made from Assyrtiko and Chardonnay grapes, the wine is dry, acidic and excitingly almondy. The freshness and versatility of the wine perfectly embrace the saltiness of the feta cheese.
Wine recommendations were given by Terhi Oksanen-Alén.
