Go Back
–+ servings
a black plate with a serving of arrabiata sauce spaghetti bake topped with Parmesan cheese, basil leaves, and red pepper flakes
Print Recipe
5 from 1 vote

Arrabiata Sauce Spaghetti Bake

Not your average spaghetti bake recipe, this version is made with creamy arrabiata sauce for a savory, spicy comfort food dinner that’s full of flavor and so easy to make. Serve it with a side salad and crust bread for a complete meal the whole family will love!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: dinner, lunch
Cuisine: American, Italian
Keyword: arrabiata, arrabiata sauce, easy spaghetti, easy spaghetti recipe, spaghetti bake
Servings: 4 servings
Author: Food Dolls

Equipment

Ingredients

  • 1 whole garlic bulb
  • 32 ounces cherry tomatoes
  • 1 medium shallot diced
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • ½ cup loosely packed fresh basil
  • 3 teaspoons crushed red pepper flakes or to taste
  • 3 Tablespoons extra virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 pound Barilla spaghetti noodles
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Peel the outer layers of the whole head of garlic, making sure to leave the garlic cloves intact.
    1 whole garlic bulb
  • In a 13×9 baking dish, add the cherry tomatoes, shallot, oregano, thyme, basil, and crushed red pepper. Place the head of garlic in the center of the baking dish.
    32 ounces cherry tomatoes, 1 medium shallot, 1 teaspoon oregano, 1 teaspoon thyme, ½ cup loosely packed fresh basil, 3 teaspoons crushed red pepper flakes or to taste
  • Drizzle with olive oil, and season with salt and pepper to taste.
    3 Tablespoons extra virgin olive oil, Salt to taste, Black pepper to taste
  • Bake for 40-45 minutes or until tomatoes burst and garlic is nice and tender.
  • In the meantime, cook the pasta according to the package instructions until al-dente. Reserve 1 cup pasta water
    1 pound Barilla spaghetti noodles
  • Remove the tomato mixture from the oven and let cool slightly. Transfer to a high-speed blender with the heavy cream. Blend until smooth.
    ¼ cup heavy cream
  • Transfer to a pot with the cooked pasta, Parmesan cheese, and pasta water, if needed. Stir to combine.
    ½ cup grated Parmesan cheese
  • Serve warm.

Nutrition

Serving: 1serving | Calories: 670kcal | Carbohydrates: 98g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 28mg | Sodium: 280mg | Potassium: 856mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2071IU | Vitamin C: 54mg | Calcium: 193mg | Iron: 4mg