Baked Spaghetti and Mozzarella
(printable version of this recipe)
2 cans whole peeled tomatoes (28 ounces each can)
2 tablespoons olive oil
2 garlic cloves smashed and peeled
3/4 pound spagetti
2 cups diced mozzarella
Preheat oven to 400*
Set a large pot of salted water to boil.
In a food processor, pulse tomatoes until chopped.
In a large skillet, heat oil over medium-high and add garlic and cook until fragrant.
Add tomatoes and bring to a boil.
Add Italian seasoning and salt to taste.
Cook until sauces starts to thicken
Meanwhile, cook pasta for 5 minutes. Drain pasta and return to pot.
Add tomato sauce and half of the mozzarella and toss to combine.
Transfer mixture to a 3-quart baking dish and top with remaining cheese.
bake until cheese is golden. About 20-25 minutes.