• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marin Mama Cooks

Tasty foods for families

  • home
  • Recipes
    • Recipes Index
    • beverages
    • breakfast
    • lunch
    • after school snacks
    • dinner
      • burgers & patties
      • chicken
      • meats
      • meatless meals
      • Mexican
      • Pastas
      • pizza
      • seafood
    • side dishes
      • breads and grains
      • popovers
      • potatoes
      • salsas
      • sauces
      • veggie burgers and patties
      • Veggies
    • Desserts
      • brownies and bars
      • cakes and cupcakes
      • chocolate
      • Cookies
      • pies and tarts
    • meatless meals
    • salads
    • dressings
    • Soups
    • smoothies & juices
    • family favorites
    • most popular recipes
    • weeknight dinners
    • kale
    • Quinoa
    • weekly dinner menu
  • how to
  • random
  • videos
  • about me
  • work with me

spaghetti with cheesy broiled tomatoes and basil

September 11, 2012 by Marin Mama 13 Comments

spaghetti with cheesy broiled tomatoes and basilHere’s an easy weeknight meal that the whole family will enjoy, and the best part is that you can have it on the table in less than 30 minutes.  Yes, you heard me right, dinner in under 30 minutes. What mom or dad doesn’t like that?  Another great thing about this pasta is that it’s made with fresh and whole ingredients, so you can feel good about feeding your family a quick and easy dinner.

The heirloom tomatoes topped with parmesan and mozzarella taste like mini pizzas, but without the crust.  My kids even begged for thirds on the tomatoes.  I used heirloom tomatoes, but you can also use beefsteak, roma or vine-ripe tomatoes, whatever tomato strikes your fancy.

These tomatoes would also make a great side dish or appetizer.  I think they would even taste great topped on a pizza crust with some pesto or olive oil as the base sauce.  OK, I think I just created a new recipe for pizza Friday.  I love when that happens!

spaghetti with cheesy broiled tomatoes and basil

spaghetti with cheesy broiled tomatoes and basil:

recipe adapted from real simple
serves 4
printer friendly recipe
  • 1 pound spaghetti
  • 2-3 large heirloom or beefsteak tomatoes, cut into 1/2-inch thick slices
  • 3 tablespoons extra-virgin olive oil, plus more for the baking sheet
  • salt and freshly ground pepper
  • 8 ounces (2 cups) grated mozzarella cheese
  • 1/4 cup grated parmesan cheese, plus more for serving
  • 2 cloves garlic, chopped
  • 1/4 to 1/2 teaspoon crushed red pepper flakes – If your kids are not fans of spicy things, than I would go with the 1/4 teaspoon
  • 1/4 cup fresh basil leaves, torn or julienned, plus more for serving
Cook your pasta according to package directions. Drain and return to the pot.
While your pasta is cooking, turn on your broiler and slice the tomatoes into 1/2-inch thick slices. Lightly oil a rimmed baking sheet and arrange the tomato slices in a single layer. Sprinkle each tomato slice with the following ingredients in the following order:
  • salt 
  • pepper -you don’t have to add this to the kid’s tomato slices
  • grated parmesan 
  • mozzarella cheese

I would top each one with an even amount of both cheeses.  
Why not get the kids involved and have them top their tomatoes with the cheese, its like topping a pizza.  Its fun and gets them excited to eat tomatoes.
Broil the tomatoes until the cheese is bubbly and golden, 3 to 5 minutes. Don’t these tomatoes look insanely good?In a small saucepan or sauté pan, heat the 3 tablespoons oil with the chopped garlic and red pepper flakes over medium heat until fragrant, about 1 minute.Add the garlic oil, 1/4 cup torn or julienned basil, 1/2 teaspoon salt and a dash of pepper to the cooked pasta and toss to combine.  Serve the pasta up into individual bowls and top each bowl of pasta with the cheesy tomatoes, some fresh basil and grated parmesan cheese.

The tomatoes are filling, so 2 tomato slices per bowl is plenty, but you may want a third, and that’s ok.That’s it folks.  How easy was that to throw together?  If you’re making this into a two-nighter meal, then you will want to make up some fresh cheesy tomatoes the next night.  I served this pasta up two nights in a row. It was super simple, as I just had to throw the tomatoes together while the pasta was re-heating. 

If your kids love pizza and pasta, then they will love this recipe.  

Print Friendly, PDF & Email
  • Facebook0
  • Google+0
  • Twitter
  • Pinterest0
  • Email
0

Filed Under: dinner, family favorites, meatless meals, Pastas, vegetarian, weeknight dinners Tagged With: dinner, meatless, meatless meals, pasta

Previous Post: « Marin mama’s weekly dinner menu for September 9th
Next Post: Marin mama’s weekly dinner menu for September 16th »

Reader Interactions

Comments

  1. Pamela @ Brooklyn Farm Girl says

    June 30, 2013 at 4:39 am

    Making this!

    Reply
    • jackiegrandy says

      June 30, 2013 at 5:07 pm

      You go girl! Let me know what you think! xoxo, Jackie

      Reply
  2. Averie @ Averie Cooks says

    September 14, 2012 at 5:43 am

    I want to gobble up those tomatoes! They look divine – I love tomatoes in any form, and baked with cheese, yes please!

    Reply
    • Jacquelyn Grandy says

      September 17, 2012 at 1:59 pm

      Thanks Averie girl!

      Reply
  3. Kitchen Belleicious says

    September 12, 2012 at 12:14 pm

    this is the perfect dish! I always liked to put a bite of tomato and cheese on my fork at the same time and eat it and now it is already done for me! cheesy tomatoes are just wonderful and a dish under 30 minutes leaves time for mom to actually breathe! LOL!

    Reply
    • Jacquelyn Grandy says

      September 17, 2012 at 1:56 pm

      I’m always searching for healthy 30 minute meals. It just makes life that much easier during the week.

      Reply
  4. Zoe says

    September 12, 2012 at 5:41 am

    Hi Jacquelyn,

    Forget to mention that I’ve recently joined Pinterset… now following you and pin boards 😀

    Zoe

    Reply
    • Jacquelyn Grandy says

      September 17, 2012 at 1:55 pm

      Hi Zoe! I saw that and I’m following you as well 🙂

      Reply
  5. Zoe says

    September 12, 2012 at 5:39 am

    Hi Jacquelyn,

    Love this dish! This is definitely a healthier way to enjoy pizza and pasta. 30 min to cook this dish… sounds like this will be one of my weekday recipes.

    Like you said, I feel “trapped” in my circles of weekday cooking too. Coming home late from work and rushing to serve dinners… *sign* Baking is only “permitted” on weekends 😀

    Zoe

    Reply
  6. Marina {Yummy Mummy) says

    September 12, 2012 at 1:13 am

    Ohmygoodness you and I have the same tastes. I love this for the end of summer. It’s been so hot down here lately and not feeling like fall at all. How about in Marin? I am dying for a trip up to SF.

    Reply
    • Jacquelyn Grandy says

      September 17, 2012 at 1:54 pm

      Hi Marina. It’s been warm up here, but not oppressively hot. The marine layer cools us down each day so it does feel a bit like fall, especially in the morning and late afternoon.

      You should come up to SF. If you do, you have to let me know so we can meet up 😉

      Reply

Trackbacks

  1. Dinners w/o 9/7: | Conrad Weekly Dinners says:
    September 8, 2014 at 6:49 pm

    […] http://www.marinmamacooks.com/2012/09/spaghetti-with-cheesy-broiled-tomatoes-and-basil/ […]

    Reply
  2. basil spaghetti with cheesy broiled tomatoes | Wagshal's Blog says:
    March 17, 2014 at 1:02 pm

    […] {via Real Simple; featured image via Marin Mama Cooks} […]

    Reply

say something to Marin mama... Cancel reply

Primary Sidebar

Jacquelyn-Grandycircle

Hi! Welcome to Marin mama cooks! My name is Jackie Reale! I'm a natural chef, creator and manifestor. I showcase healthy recipes for the everyday cook.About Me...

  • Facebook
  • Instagram
  • Pinterest

Don’t miss a new recipe!

Search Marin Mama cooks…

most popular posts

one-pan pasta
easy skillet chicken parmesan
favorite turkey burgers
How to de-stem and thinly slice kale
roasted whole beets without foil
chocolate cake with cream cheese frosting

how to make my lacinato kale salad

how to make perfect popovers

Marin mama on Instagram

marinmamacooks

Jackie Reale | Marinmamacooks
Overnight vegan, GF, DF refrigerator oats with chi Overnight vegan, GF, DF refrigerator oats with chia, almond butter and strawberries! This is such an easy grab-and-go breakfast! Also takes 5 minutes to make!
1/2 cup alternative milk of choice, I use almond or walnut milk 
1 TBL chia seeds
1/4 cup GF steel cut or rolled oats
2 TBL unsweetened shredded coconut 
1 TBL almond butter
1 TBL maple syrup - feel free to add more if you like things sweeter, or you can add 1 tsp vanilla on top of the maple syrup 
Pinch of pink Himalayan sea salt
Optional - Pinch of cinnamon 
2-3 strawberries cut into small pieces
Put above ingredients into a small glass jar, stir to combine everything, cover and refrigerate overnight! Enjoy cold, or pop in the microwave for 1 minute. Give a good stir before consuming. #overnightoats #overnightoatsrecipe #glutenfreerecipes #glutenfreebreakfast #veganbreakfast #quickandeasybreakfast #quickandeasyfood #healthyrecipes
New blog post! I’m going to be introducing a ser New blog post! I’m going to be introducing a series on the blog called, Recipes for Life. I’m not exactly sure what it truly is, or where it’s going to evolve to, but I do know that it’s going to be a place for me to journal my thoughts, share insights and to connect with you all on a new level.  I’ve been hearing the whispers to share in this way for a while, but I’ve been procrastinating and holding back, because I was waiting for the perfect message to put in a post, but I’ve learned that there is no perfect message, or perfect time to start anything new, there will always be an excuse and there will always be a self-created obstacle. Sometimes you just have to just start with a first draff, and get those words out as they are today, and trust that someone needs to hear those words, or message at this specific point in time. So that’s what I’m doing, I’m starting out in draft form and taking the first step. Check out the full post at marinmamacooks.com, or go to my insta profile for the link. #marinmamacooks #trusttheprocess #recipesforlife
New post! Easy oven roasted potatoes! Potatoes are New post! Easy oven roasted potatoes! Potatoes are in season, so I’m taking advantage of it. These roasted potatoes are family approved and loved, and make the perfect side dish, as they pair with just about anything. They also take under 30 minutes to roast up to crispy, browned perfection.  No need to pre-soak or boil these bad boys to get them browned and crispy, the cast iron skillet and broiler create the magic. Oh, don’t skip the red onion, as it adds a bacon-like flavor to the potatoes. Get the recipe by going to marinmamacooks.com or to my insta page for the link. #vegansides #vegansidedish #crispypotatoes #ovenroastedpotatoes #roastedpotatoes #fingerlingpotatoes #sidedishrecipes #glutenfreerecipes #glutenfreevegan
New post! Roasted red peppers! If you’re looking New post! Roasted red peppers! If you’re looking for ways to incorporate more veggies into your diet, then these roasted red peppers make it easy, as they are jam packed full of flavor! Roasting them with a bit of avocado oil and some Celtic sea salt adds a sweet smokey depth of flavor that’s hard to describe in words. These roasted peppers will be your new go-to, as they literally take no time to prep and bake up! They’re a great stand alone healthy snack, or make a stellar side dish that pairs with just about anything!  I make these at least 4-5 times a week, (if not more) as I use them in just about EVERYTHING. Click on the slides to see step-by-step photos and the recipe is below! 
INGREDIENTS:
*3 red, yellow or orange bell peppers, sliced into thin strips
*roughly 1/2 tablespoon avocado oil
*few pinches of fine Celtic sea salt

INSTRUCTIONS:
Pre-heat oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
Wash pepper, and holding from the top near the stem, slice the pepper straight down each side to form 4-6 big pieces. This keeps the seeds and ribs intact in the center and not all over your counter.

Slice the big pieces of pepper into thin slices.

Toss sliced peppers onto the baking sheet, drizzle them with avocado oil and a few pinches of sea salt, and mix them all together. 

Roast the peppers in the preheated oven for roughly 12-15 minutes, giving them a toss with some tongs around the 10 minute mark, until tender and slightly charred on the skins.
Eat them straight off the baking sheet, or let cool and store in a covered container in the fridge for up to 4 days.
Check out the full post to see some things you can pair these bad boys with! 
marinmamacooks.com.
Craving something salty and savory? Then you have Craving something salty and savory? Then you have to make these toasted, salted almonds! They are the BOMB and take no time to whip up! They’re super addicting, so you may find yourself sneaking back for more! They are teenager approved too! (see last photo) Recipe below plus step by step photos! 
•1 TBL olive oil 
•1/2 to 3/4 cup raw unsalted almonds 
•pink Himalayan sea salt to taste 
Instructions: 
Add 1 TBL olive oil to a skillet.
Set it over medium-low heat
Add almonds and stir to coat in the oil
keep an eye on them and stir occasionally until toasted brown 
Slide toasted almonds onto a paper towel lined plate to catch excess oil
Liberally sprinkle almonds with pink Himalayan sea salt! 
Let almonds cool for a bit.
Pour into a bowl and enjoy! 😋
New post! Oven baked forbidden black rice! This ov New post! Oven baked forbidden black rice! This oven baked forbidden black rice is my latest obsession! It’s SO easy to make, and comes out perfectly every time! It has an amazingly sweet, nutty and buttery flavor and this amazing chewy texture! It’s also naturally gluten-free and chock full of nutrients! YOU NEED TO MAKE THIS TODAY! You can link to the recipe in my insta profile. #forbiddenblackrice #blackrice #howtocookrice #glutenfreerecipes #ovenbakedrice #lotusfoods #kettleandfire #bonebroth #rice
New blog post! Gluten-free, dairy-free lemon 🍋 New blog post! Gluten-free, dairy-free lemon 🍋 olive oil pound cake! This cake is ultra-lemony, super moist and chock full of flavor! Once you start with one slice you won’t be able to stop! 🛑 go to my Instagram profile to find the link to the recipe! I hope you all love ❤️ it as much as we do!  #glutenfree #dairyfree #glutenfreedairyfree #glutenfreecake #dairyfreecake #lemoncake #lemonoliveoilcake #glutenfreedairyfreecake #glutenfreerecipes
New blog post! Vegan Brussels sprouts salad! Move New blog post! Vegan Brussels sprouts salad! Move over mixed greens and kale, there’s a new salad green in town, Brussels sprouts! This salad will be your go-to fall and winter salad, and is the perfect salad to bring to any upcoming holiday potluck!  It’s vegan, gluten-free and dairy-free!  I’m addicted to this salad and I hope you will be too! Click on the link in my profile for the recipe, or go to my website, marinmamacooks.com. #veganrecipes #vegansalad #dairyfreesalad #dairyfree #dairyfreerecipes #glutenfreevegan #glutenfreerecipe #holidayrecipes
New post on the blog! If you were to ask me what New post on the blog!  If you were to ask me what recipe I make the most often, it would be this lemon vinaigrette! This is honestly the best and simplest vinaigrette and is my go-to for everything! It doesn’t have any added sugars or other random ingredients that you can’t pronounce. Try it today and let me know what you think! Get the recipe by clicking on the link in my insta profile. #saladdressing #vinaigrette #saladdressingrecipe #salad #vinaigrettes
New post at Marin Mama Cooks! Baked lemon 🍋 chi New post at Marin Mama Cooks! Baked lemon 🍋 chicken breasts! These are DAMN good and a family favorite! They pair perfectly with just about anything! Go over to the blog and check out the recipe! This is the first of many recipes! Yay!! You can find the link at my Insta profile. #chicken #chickenrecipes #weeknightdinner #winnerwinnerchickendinner
Load More... Follow on Instagram

Footer

Privacy Policy

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT