Cheesy Vegetarian Baked Spaghetti

Ingredients

• 28 ounces crushed tomatoes (San Marzano if possible)
• 15 ounces diced tomatoes (in their juice)
• 2 3/4 cups vegetable stock
• 1/2 cup shallot (finely chopped)
• 4 cloves garlic (minced)
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 2 teaspoons kosher salt
• 2 cups packed spinach (roughly chopped)
• 1 pound dried spaghetti noodles
• 2 tablespoons unsalted butter (optional, cubed)
• 15 ounces ricotta cheese
• 2 cups mozzarella cheese (shredded)

Instructions

1. 1

   Preheat oven to 375°F. In a 9x13 pan, combine crushed and diced tomatoes, vegetable stock, shallot, garlic, red pepper flakes, oregano, basil, parsley, onion powder, and salt. Stir to fully mix together. Add spinach if using.

2. 2

   Place spaghetti noodles in the pan, "wiggling" them around with a fork or your clean hands until they are surrounded by the sauce. Move them around to prevent any sticking together during the baking process. It's really important to make sure the noodles are incorporated in the sauce so they cook evenly. Top with butter, if using.

3. 3

   Bake for 18-22 minutes, stirring several times throughout, to ensure the noodles are not sticking together and that they cook all around. It works best to use a fork, holding it up and down, to separate the noodles and "swish" them around to ensure they're not sticking together.

4. 4

   After the first bake, place dollops of the ricotta cheese on top of the spaghetti. I like to add a sprinkle of salt on the ricotta - it helps bring out its flavor. Then sprinkle the mozzarella cheese across the top. Return the pan to the oven and bake for an additional 20-25 minutes until the cheese is melted and the sauce is bubbly. I recommend using the fork method to gently "stir" the noodles a couple of times throughout this bake, too. If desired, turn on the broiler for a few minutes to further brown the cheese.

5. 5

   Let the spaghetti cool for 5-10 minutes before serving. I like to use a large spatula to cut squares, similar to lasagna, to serve. Top with parsley or basil as a garnish, and additional parmesan cheese as desired. Store any leftovers in an airtight container in the fridge for up to 4 days.