Oven Baked Mediterranean Spaghetti

Ingredients

16 ounces spaghetti noodles uncooked

16 ounces marinara sauce

4 cups boiling water

1 cup baby tomatoes

3/4 cup artichoke hearts

3/4 cup kalamata olives

1/2 cup green olives

1 teaspoon dried oregano or Italian seasoning

1 teaspoon salt more or less to taste

1 teaspoon black pepper more or less to taste

4 cloves garlic minced

1/2 red onion thinly sliced

2 Tablespoons olive oil

Optional: feta cheese and parsley for garnish

Directions

Ingredients
16 ounces spaghetti noodles uncooked
16 ounces marinara sauce
4 cups boiling water
1 cup baby tomatoes
3/4 cup artichoke hearts
3/4 cup kalamata olives
1/2 cup green olives
1 teaspoon dried oregano or Italian seasoning
1 teaspoon salt more or less to taste
1 teaspoon black pepper more or less to taste
4 cloves garlic minced
1/2 red onion thinly sliced
2 Tablespoons olive oil
Optional: feta cheese and parsley for garnish
Instructions
Preheat the oven to 375 degrees Fahrenheit.
In a large baking dish, add all the ingredients, stirring to combine.
16 ounces spaghetti noodles, 16 ounces marinara sauce, 4 cups boiling water, 1 cup baby tomatoes, 3/4 cup artichoke hearts, 3/4 cup kalamata olives, 1/2 cup green olives, 1 teaspoon dried oregano or Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, 4 cloves garlic, 1/2 red onion, 2 Tablespoons olive oil
Cover and bake for 20 minutes. Stir the ingredients, cover, and continue to bake for 20-25 minutes or until the pasta is al dente.
Top with feta cheese and fresh parsley, if desired.
Optional: feta cheese and parsley for garnish
Store in an airtight container in the fridge for up to 3-4 days.

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