Baked spaghetti with tomato sauce
This is a good meal when you’ve got Ouma, Oupa, your sister’s family and your cousins from Kimberley coming to visit.
Prepare this dish in advance and just pop it in the oven before dinner. Serve it with Napolitana sauce.
You need (for 6 people)
• butter, to grease oven dish
• 3 big tablespoons breadcrumbs mixed with 3 tablespoons grated parmesan cheese
• 300 g spaghetti
• 100 g butter, cubed
• 1 extra-large egg, beaten
• 4 tablespoons grated parmesan cheese
• salt and freshly ground black pepper
• 100 g mozzarella cheese, sliced thinly
• 125 g rindless bacon, fried until crisp and chopped
• Napolitana sauce
Here’s how
1. Greased lightning. Grease a 1,5 litre ovenproof dish with butter and sprinkle half of the bread crumbs and grated parmesan cheese in the bottom of the dish. Preheat the oven to 180 °C.
2. Pasta pronto. Cook the spaghetti until al dente. Drain and put it in a mixing bowl, and stir in half the butter, the egg and the parmesan. Season with salt and black pepper.
3. Layer it. Put half the spaghetti in the ovenproof dish and dot with a few butter cubes. Top with mozzarella and bacon. Then add the rest of the spaghetti. Dot it with the last of the butter cubes and the breadcrumbs-and-parmesan mixture.
4. Into the oven. Bake the dish for 30 minutes. Take it out of the oven, pour hot Napolitana sauce over it and garnish with chopped fresh oregano or basil leaves. Serve with bread rolls and a green salad.
TIP: If you’re camping, you can prepare this dish in a flat-bottomed potjie and feed the whole camp (okay, at least 10 people). Use a No 12 pot and triple the ingredients. Put a few extra coals on top of the lid and keep it on the heat for about 45 minutes. Dish up and ladle a big spoonful of Napolitana sauce over each serving.
Other pasta recipes:
Pork sausage and herb sauce
Baked spaghetti with mushrooms
Spaghetti with smoked chicken and avocado
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