Baked Spaghetti

Shelf Life: 5 Days / Serves: 4 – 6


  1.  Preheat oven to 325 deg F.
  2. Place water and kosher salt into a soup pot and bring to a full boil
  3.  Once boiling add dry spaghetti to the pot and allow to come to a boil again, stir well & cook for 6 minutes
  4.  Strain pasta into a colander then oil and cool in the fridge on a flat surface ( do not rinse in water)
  5. Coat crumble In Italian seasoning and bake for 12- 15 minutes on a cookie sheet
  6. Place tomato sauce and bay leaf into a pot and simmer on medium-low
  7. Add baked crumble to the tomato sauce and simmer for 10 minutes, add cooled spaghetti. Turn heat off
  8. Add 1/3 of the shredded cheese to the spaghetti and sauce mixture. Fold lightly to incorporate.
  9. Transfer mixture to an oven-safe corning ware dish, cover with remaining shredded cheese
  10. Bake for 20 minutes, remove from oven and sprinkle parmesan cheese. Let rest for 10 minutes
  11. Cut baked spaghetti into 6 even squares. Transfer to plates and enjoy.


  • Modern crumble 300 grams
  • Tomato sauce 1000 ml
  • Italian seasoning 5 Tbsp
  • Spaghetti noodles 454 grams G.F work the same
  • Shredded Mozarella 3 cups * Vegan shredded cheese works well 
  • Grated parmesan 1/4 cup
  • Kosher salt 1/4 cup
  • Coldwater 4 liters
  • Grapeseed oil 1/4 cup * olive oil if preferred