Oven Baked Mediterranean Spaghetti
Inspired by oven-baked spaghetti , this Mediterranean Spaghetti is bursting with briny olives and artichokes, warm spices, and just a hint of tang!
Servings: 8 servings
Equipment
Ingredients
- 16 ounces spaghetti noodles uncooked
- 16 ounces marinara sauce
- 4 cups boiling water
- 1 cup baby tomatoes
- 3/4 cup artichoke hearts
- 3/4 cup kalamata olives
- 1/2 cup green olives
- 1 teaspoon dried oregano or Italian seasoning
- 1 teaspoon salt more or less to taste
- 1 teaspoon black pepper more or less to taste
- 4 cloves garlic minced
- 1/2 red onion thinly sliced
- 2 Tablespoons olive oil
- Optional: feta cheese and parsley for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large baking dish, add all the ingredients, stirring to combine.16 ounces spaghetti noodles, 16 ounces marinara sauce, 4 cups boiling water, 1 cup baby tomatoes, 3/4 cup artichoke hearts, 3/4 cup kalamata olives, 1/2 cup green olives, 1 teaspoon dried oregano or Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, 4 cloves garlic, 1/2 red onion, 2 Tablespoons olive oil
- Cover and bake for 20 minutes. Stir the ingredients, cover, and continue to bake for 20-25 minutes or until the pasta is al dente.
- Top with feta cheese and fresh parsley, if desired.Optional: feta cheese and parsley for garnish
- Store in an airtight container in the fridge for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1075mg | Potassium: 291mg | Fiber: 4g | Sugar: 4g | Vitamin A: 489IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg
