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🍝 Oven Spaghetti Nests with Mozzarella and Basil

678 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• olive oil 2 tbsp
• tomatoes, chopped 800 g
• vegetable broth 200 ml
• sugar 1 tbsp
• oregano, dried 1 tsp
• salt 2 tsp
• pepper, white ground pinch
• spaghetti 400 g
• buffalo mozzarella 2 pcs.
• cherry tomatoes mix 150 g
• parmesan, grated 25 g
• basil, fresh 15 g

Instructions

1. 1. Halve the onion and remove the skin.
2. 2. Dice the onion into fine cubes.
3. 3. Heat olive oil in a pot over medium heat.
4. 4. Fry the onion cubes for about 5 minutes.
5. 5. Add the tomatoes, vegetable broth, sugar, and oregano to the pot.
6. 6. Season the mixture with salt and pepper.
7. 7. Let the sauce simmer for about 10 minutes over medium heat.
8. 8. Preheat the oven to 200 degrees Celsius (convection).
9. 9. Bring about 5 liters of salted water to a boil in a pot.
10. 10. Cook the spaghetti for about 9 minutes in the boiling water until al dente.
11. 11. Drain the spaghetti in a colander and let it drip dry.
12. 12. Place half of the tomato sauce into a baking dish.
13. 13. Mix the remaining sauce with the drained spaghetti.
14. 14. Form small nests from the spaghetti using a fork and a spoon.
15. 15. Place the spaghetti nests into the prepared baking dish.
16. 16. Tear the mozzarella into pieces and place them in the center of the nests.
17. 17. Wash the tomatoes and dry them.
18. 18. Distribute the tomatoes in the baking dish around the nests.
19. 19. Sprinkle the dish with grated Parmesan cheese.
20. 20. Bake everything for about 20 minutes in the center of the oven until the cheese is lightly browned.
21. 21. Serve the spaghetti nests with tomato sauce on plates.
22. 22. Garnish the dish with fresh basil and some Parmesan.

Nutrition per serving

• kcal: 678
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 88 g