Notes: for a heartier meal, some cooked ground beef could be stirred into the sauce or cooked along with the onions and garlic. The tomato basil sauce could be switched out for any marinara/tomato pasta sauce on hand. Recipe can be frozen prior to baking and can be cooked frozen with an increased baking time.
Serves 4-6.
12 ounces whole wheat spaghetti, uncooked
1 tablespoon olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
2 cups of tomato pasta sauce of your choice
About 10 basil leaves, julienned
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Preheat the oven to 350 degrees F. Bring a large pot of well-salted water to a boil. Cook spaghetti to just under al dente. You want it to be a little firm since it will continue to cook in the oven.
While the pasta cooks, heat a skillet on medium heat and add the olive oil. Cook onions until soft, about 5 minutes. Add in garlic and cook for another minute. Stir in tomato sauce and about 3/4 of the fresh basil. Gently mix in cooked spaghetti.
Spray a large baking dish (9x13 or a deep casserole dish) with non-stick cooking spray. Add in spaghetti mixture. Top with cheeses. Bake for 20 minutes, or until the cheese is golden brown and bubbly. Garnish with reserved fresh basil.
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