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Generating an image for this exact recipe… Baked Spaghetti Bundles with Creamy Tomato Sauce and Zucchini

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Recipe details

Baked Spaghetti Bundles with Creamy Tomato Sauce and Zucchini

Name: Baked Spaghetti Bundles with Creamy Tomato Sauce and Zucchini
Total time: 40 min
Yield: 1
Cuisine: Fusion
Ingredients: 70 g dry spaghetti, durum wheat semolina, smooth, no filling; 100 g ripe tomato, diced; 1 pcs garlic clove, minced; 10 g Parmesan, finely grated; 30 ml heavy cream; 8 g aged grated Parmigiano Reggiano; 120 g small zucchini, cut into 2-cm chunks; 10 ml olive oil; 0.75 g salt; 0.25 g black pepper

EN RU

Cooked spaghetti is tossed with a creamy tomato sauce, twisted into compact bundles, topped with grated cheeses, and baked until the edges are crisp, with roasted zucchini alongside. A dinner idea with ingredients and cooking steps in one place.

≈ 98 kcal/100 g · ≈ 267 kcal/serving

40 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

dry spaghetti, durum wheat semolina, smooth, no filling70 g
ripe tomato, diced100 g
garlic clove, minced1 pcs
Parmesan, finely grated10 g
heavy cream30 ml
aged grated Parmigiano Reggiano8 g
small zucchini, cut into 2-cm chunks120 g
olive oil10 ml
salt0.75 g
black pepper0.25 g

Cookware and utensils

medium pot
large skillet
colander
baking sheet
parchment paper

Directions

01
Boil 1 liter of salted water in a medium pot.
Products
salt — 0.75 g
Action
boil
Time
5 min
Temperature
boiling
02
Cook the dry spaghetti until just tender according to the package timing.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
cook
Time
9 min
Temperature
boiling water
03
Drain the spaghetti in a colander.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
drain
Time
1 min
Temperature
hot
04
Heat the oven to 220°C.
Products
No products at this step
Action
preheat
Time
8 min
Temperature
220°C / 425°F
05
Toss the zucchini with half the olive oil, salt, and black pepper.
Products
small zucchini, cut into 2-cm chunks — 120 g; olive oil — 10 ml; salt — 0.75 g; black pepper — 0.25 g
Action
toss
Time
2 min
Temperature
room temperature
06
Spread the zucchini on a parchment-lined baking sheet.
Products
small zucchini, cut into 2-cm chunks — 120 g
Action
spread
Time
1 min
Temperature
room temperature
07
Roast the zucchini until browned and tender.
Products
small zucchini, cut into 2-cm chunks — 120 g
Action
roast
Time
18 min
Temperature
220°C / 425°F
08
Heat the remaining olive oil in a large skillet.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat, about 175°C / 350°F
09
Cook the garlic and tomato until the tomato softens.
Products
garlic clove, minced — 1 pcs; ripe tomato, diced — 100 g
Action
cook
Time
5 min
Temperature
medium heat
10
Stir the cream into the tomato mixture.
Products
heavy cream — 30 ml
Action
stir
Time
1 min
Temperature
low heat
11
Toss the drained spaghetti through the sauce.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
toss
Time
2 min
Temperature
hot
12
Twist the sauced spaghetti into two compact bundles on the baking sheet.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g
Action
twist
Time
2 min
Temperature
room temperature
13
Sprinkle the Parmesan and aged grated Parmigiano Reggiano over the bundles.
Products
Parmesan, finely grated — 10 g; aged grated Parmigiano Reggiano — 8 g
Action
sprinkle
Time
1 min
Temperature
room temperature
14
Bake the spaghetti bundles until their edges are crisp.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 70 g; Parmesan, finely grated — 10 g; aged grated Parmigiano Reggiano — 8 g
Action
bake
Time
8 min
Temperature
220°C / 425°F

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