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Recipe details
Creamy Tomato Spaghetti Bake for One
Spaghetti is tossed with a creamy tomato-garlic sauce, baked in a ramekin, and finished with a browned layer of grated Parmesan and aged Parmigiano Reggiano. An easy dinner recipe with step-by-step instructions.
≈ 230 kcal/100 g · ≈ 667 kcal/serving
40 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry spaghetti85 g
canned crushed tomatoes120 g
garlic clove, minced1 pcs
finely grated Parmesan15 g
heavy cream60 ml
aged grated Parmigiano Reggiano20 g
olive oil5 ml
dried basil1 g
salt1 g
Cookware and utensils
small pot
ovenproof ramekin
mixing bowl
colander
wooden spoon
Directions
01
Preheat the oven to 400°F (200°C).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
400°F (200°C)
02
Boil the spaghetti in salted water until just tender
Products
dry spaghetti — 85 g; salt — 1 g
Action
boil
Time
5 min
Temperature
boiling water
03
drain it
Products
dry spaghetti — 85 g; salt — 1 g
Action
boil
Time
5 min
Temperature
boiling water
04
Warm the olive oil in the pot over medium heat.
Products
olive oil — 5 ml
Action
warm
Time
1 min
Temperature
medium heat
05
Cook the garlic in the oil until fragrant.
Products
garlic clove, minced — 1 pcs
Action
cook
Time
1 min
Temperature
medium heat
06
Stir the tomatoes, cream, basil, and remaining salt into the pot.
Products
canned crushed tomatoes — 120 g; heavy cream — 60 ml; dried basil — 1 g; salt — 1 g
Action
stir
Time
1 min
Temperature
medium heat
07
Simmer the sauce until slightly thickened.
Products
canned crushed tomatoes — 120 g; heavy cream — 60 ml
Action
simmer
Time
5 min
Temperature
medium-low heat
08
Fold the drained spaghetti and Parmesan into the sauce.
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