Yoghurt Spaghetti
"Just try it :)"
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 lb spaghetti
- 1⁄4 cup olive oil
- 6 ounces tomato puree
- 1 tablespoon butter
- 1⁄2 onion, minced
- 1 garlic clove, minced
- 1 pinch sugar
- 1 cup yoghurt (plain)
- 1 cup canned tomato
- salt & pepper
- bay leaf powder
- oregano
- 1⁄2 cup cheddar cheese, grated
directions
- Preheat oven to 350°F.
- Place spaghetti in boiling water.
- Cook until tender but not too soft, drain.
- Return spaghetti to pot, add butter, and stir until noodles are covered.
- In another pot, heat olive oil and cook garlic and onion 1-2 minutes.
- Add tomato purée, tomatoes, and seasoning, mix well.
- Pour sauce onto warm spaghetti and place into oven-safe pan.
- Cover with cheese and bake 20 minutes.
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Reviews
-
It does sound a little strange but this makes a nice spaghetti casserole dish that's really quite mild and great for families/kids. Yogurt adds some creaminess, plus protein and calcium, without the bite or tangy-ness that one would expect. Recipe doesn't specify, but I stirred in the yogurt after removing the red sauce from the heat, added the cooked spaghetti, toped with cheese, and baked. I always have yogurt in the fridge, so this will certainly be used again at my house. Thanks for sharing the recipe! Made for PAC Spring 2009.
