Oven-baked Margherita spaghetti (for two)
2 serves
10 m
40 m
Ingredients
- 125 g wholemeal spaghetti
- 2 tablespoons dried red lentils
- 1 clove garlic, crushed
- 1 small onion, finely chopped
- 1 teaspoon dried oregano
- 2 teaspoons olive oil
- 400 g can no-added salt cherry tomatoes
- ½ cup grated pizza cheese blend
- ¼ cup fresh basil leaves
Method
Step 1
Break spaghetti in half. Arrange over the base of a large, deep rectangular ovenproof dish (2 L capacity).
Step 2
Sprinkle lentils, garlic, onion and oregano over spaghetti. Pour over oil, passata, tomatoes and 1 ½ cups hot water. Season with pepper. Stir well to combine.
Step 3
Cover dish with foil and bake in a 200 °C preheated oven for 30 minutes, stirring halfway through cooking time.
Step 4
Remove dish from oven, uncover and stir well. Sprinkle with cheese. Return to oven. Bake uncovered for a further 10 minutes or until spaghetti is tender, cheese is melted and top is lightly browned.
Step 5
Sprinkle with fresh basil leaves, to serve.
Tips
- Check labels on passata and choose the brand lowest in sodium.
- Some canned tomatoes contain salt so always check the label to ensure no salt has been added. If canned cherry tomatoes are unavailable, replace with a 400 g can no added salt diced tomatoes.
- Use ¼ cup chopped fresh parsley instead of basil, if preferred.
