Australian-style Baked Spaghetti

Ingredients

In this Australian adaptation of Spaghetti al cartoccio, we incorporate Australian herbs and spices into the tomato sauce to infuse it with a distinct flavor. Additionally, the dish is baked to create a crispy top layer, adding a textural element that is not present in the original Italian version. We alse have the original recipe for Spaghetti al cartoccio, so you can check it out.

• 300g (10.5 oz) spaghetti 300g (10.5 oz) spaghetti
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• 200g (7 oz) grated cheddar cheese 200g (7 oz) grated cheddar cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the canned diced tomatoes, tomato paste, dried oregano, dried thyme, dried rosemary, dried basil, salt, and pepper to the saucepan. Stir well to combine.
5. 5.
   Simmer the sauce for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked spaghetti to the saucepan and toss until the pasta is evenly coated with the sauce.
7. 7.
   Transfer the spaghetti mixture to a baking dish and spread it out evenly.
8. 8.
   Sprinkle the grated cheddar cheese over the top of the spaghetti.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes.
11. 11.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Spaghetti — Cook the spaghetti until al dente to ensure it retains a slight bite and doesn't become mushy.
• Dried herbs — If you prefer a stronger herb flavor, you can increase the amount of dried herbs used in the sauce.
• Cheddar cheese — For a more Australian twist, you can use Australian cheddar cheese or experiment with other Australian cheese varieties.

Tips & Tricks

• For added flavor, you can sauté some diced bacon or ground beef along with the onion and garlic.
• Feel free to add your favorite vegetables, such as bell peppers or mushrooms, to the sauce for extra texture and nutrition.
• If you prefer a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the sauce.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner option.
• Serve the Baked Spaghetti with a side of garlic bread or a fresh green salad to complete the meal.

Serving advice

Serve the Australian-style Baked Spaghetti hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

To present the Baked Spaghetti beautifully, use an oven-safe baking dish that can be brought straight to the table. Sprinkle some extra grated cheddar cheese and fresh basil leaves on top for an inviting and appetizing appearance.