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Everyone wants a little cheesy pasta goodness to break up the holiday meat meals. Now you can enjoy this on Pesach too with Heaven & Earth spaghetti noodles! I love this cheesy spaghetti bake, it’s so family-friendly and fun to eat! You can skip the spinach or substitute for chopped kale, if you prefer. Be sure to stir the noodles in that initial bake so they don’t all stick together.
28 ounces Tuscanini Crushed Tomatoes
15 ounces Tuscanini Diced Tomatoes
2 and 1/2 cups vegetable broth
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
2 teaspoons kosher salt
2 cups packed cleaned spinach, roughly chopped
2 tablespoons unsalted butter
15 ounces ricotta cheese
2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Preheat the oven to 375 degrees Fahrenheit. In a 9×13-inch pan, combine crushed and diced tomatoes, vegetable stock, garlic, oregano, parsley, onion powder, and salt. Stir to fully mix together. Add spinach if using.
Place spaghetti noodles in the pan and move them around with a fork until they are surrounded by the sauce. Top with butter.
Bake for 18 to 22 minutes, stirring several times throughout, to ensure the noodles are not sticking together and that they cook all around.
After the first bake, place small dollops of the ricotta cheese on top of the spaghetti. Then sprinkle the mozzarella cheese and parmesan across the top.
Return the pan to the oven and bake for an additional 25 to 30 minutes until the cheese is melted and the sauce is bubbly. If desired, turn on the broiler for a few minutes to further brown the cheese.
Sponsored by Heaven and Earth
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