Italiano Marinara

21 Jan

Print the recipe card!  italiano marinara

Today’s recipe is a simple family favorite that easily cooperated for me as a food storage recipe.  I like this spaghetti bake because it’s so easy to throw together and everyone at our house enjoys it!

Prep time:  10 minutes

Serves: 8


2 TBS olive oil (I used garlic olive oil this time just for fun)

1/2 cup freeze dried onion flakes

1/4 cup water

1/2 tsp garlic powder

2 (12 oz.) cans diced tomatoes

1 (8 oz.) can tomato sauce

3 TBS dried parsley

2 tsp. basil

1 tsp. sugar

1/2 tsp. oregano

1/2 tsp. salt

1/4 tsp. pepper

16 oz. spaghetti, uncooked

1 cup freeze dried mozzarella cheese


Rehydrate the freeze dried cheese and onions.  In a large saucepan combine oil, rehydrated onions, garlic powder, diced tomatoes w/liquid, tomato sauce, parsley, basil, oregano, salt and pepper.  Bring to a boil then reduce to simmer, stirring occasionally, 15-20 minutes.  Meanwhile, cook spaghetti and drain.  Toss spaghetti with sauce and transfer to a casserole dish.  Top with cheese and bake just until cheese is melted.

Preparing the Freeze Dried Cheese

To one cup freeze dried cheese add 1/2 cup of room temperature or cool water.  Stir with a fork about 5 minutes until the cheese is  hydrated.  Drain excess water.  Transfer to a paper towel lined plate and pat with a paper towel until moisture is gone.  Fluff with a fork.

Rehydrate the onion and combine the sauce ingredients to cook.

While sauce is simmering, cook the spaghetti.  When done, drain the spaghetti and toss together with sauce.

Transfer to a casserole dish and sprinkle with cheese.

Bake just until cheese is melted and serve!



  • Top with parmesan if you don’t want to go the expense of freeze dried mozzarella.
  • One  handy tool (one that’s on my list to get for myself) is a pasta measuring tool like this one.  If at some point you have to depend on your plan, I think exact portions would be pretty important to keep accurate so that you don’t end up using too much pasta one time only to come up short another.
  • As a three month “normal” meal, begin by sauteing one chopped fresh onion and 2 cloves chopped garlic (rather than garlic powder) in heated oil until tender but not brown.  Add remaining sauce ingredients as usual and before baking top with regular cheese.

In my book this recipe is used as a:

*Long Term Recipe

*3 month meal

*Pantry meal

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