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Make-Ahead Skillet Baked Spaghetti
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Prepare Skillet Baked Spaghetti in advance. Featuring yellow squash, cherry tomatoes, Parmesan, fontina cheese, and basil for a delicious meal!
Ingredients:
  • 1 pound spaghetti
  • 3 tablespoons olive oil
  • 1 cup (3 ounces) shredded Parmesan, divided
  • 1/2 teaspoon salt, divided
  • Ground black pepper, to taste
  • 2 cloves garlic, finely chopped
  • 1 (10-ounce) yellow squash, cut into 3/4-inch pieces
  • 3 large eggs
  • 1 1/2 cups half-and-half
  • 1 1/2 cups (about 8 ounces) cherry tomatoes, halved
  • 1 large handful fresh basil
  • 6 ounces fontina, cut into small cubes
Instructions:
  • Preheat your oven to 350ºF.
  • Prepare the spaghetti: Boil generously salted water in a large pot. Add spaghetti and cook for 8 to 9 minutes until al dente, stirring occasionally. Drain, then return the pasta to the pot. Mix with 1 tablespoon of oil and 1/2 cup of Parmesan. Season with 1/4 teaspoon salt and black pepper to taste.
  • Prepare the squash: Heat 2 tablespoons of oil in a large (11- to 12-inch) ovenproof skillet. Sauté garlic for 30 seconds until fragrant. Stir in the squash and cook for 4 to 5 minutes until tender. Season with 1/4 teaspoon of salt and black pepper to taste.
  • Combine it all: Stir the cooked zucchini and spaghetti together in a pot. Whisk eggs and cream in a small bowl, then add to the pot with the pasta. Mix in tomatoes, basil, and fontina cubes using tongs. Transfer everything to the skillet used to cook the squash. Proceed to bake immediately or refrigerate for up to 24 hours.
  • Finish the dish in the oven by topping the pasta with the remaining 1/2 cup of Parmesan cheese. Bake until the top turns golden and the pasta is piping hot throughout, about 40-45 minutes if baking fresh, or 45-50 minutes if baking chilled from the fridge. Let it cool for a moment, then slice and serve.

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