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🍝 Baked Spaghetti

623 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 1 garlic clove
• 100 g baby spinach
• 400 g whole wheat spaghetti
• 300 ml strained tomatoes
• 200 g frozen peas
• 4 tbsp olive oil
• 800 ml vegetable broth
• salt
• pepper
• 150 g grated mozzarella (45 % fat in dry matter)

Instructions

1. 1. Peel the onion.
2. 2. Cut the onion in half.
3. 3. Slice the onion into thin strips.
4. 4. Peel the garlic.
5. 5. Chop the garlic into small cubes.
6. 6. Wash the baby spinach.
7. 7. Shake off excess water from the spinach.
8. 8. Place the spinach in a baking dish.
9. 9. Break the spaghetti in half.
10. 10. Lay the spaghetti on top of the spinach.
11. 11. Add the pureed tomatoes.
12. 12. Add the peas.
13. 13. Add the onions.
14. 14. Add the garlic.
15. 15. Add the olive oil.
16. 16. Pour in vegetable broth.
17. 17. Make sure the pasta is covered.
18. 18. Season the mixture with salt.
19. 19. Season the mixture with pepper.
20. 20. Preheat the oven to 180 °C.
21. 21. Use convection at 160 °C or gas mark 2–3.
22. 22. Bake the spaghetti for about 40 minutes.
23. 23. Stir the ingredients briefly after baking.
24. 24. Sprinkle everything with grated mozzarella.
25. 25. Place the baking dish back in the oven.
26. 26. Bake for another 5 minutes at 180 °C.
27. 27. Make sure the cheese has melted.

Nutrition per serving

• kcal: 623
• Protein: 28 g · Fett/Fat: 21 g · Carbs: 79 g