Recipe byThe ZestyPlate Kitchen
A simple baked pasta tossed with tomato sauce, a hint of cinnamon and oil, then baked until the top turns crunchy. Easy, filling and a little unexpected.
Syrian spaghetti is a baked pasta that earns its character from a quiet hit of cinnamon in an otherwise simple tomato sauce. Leaving it in the oven until the top crisps gives you a crunchy crust over soft pasta underneath. It is cheap, filling and a bit different from the usual baked pasta.
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Prep 10 min
Cook 70 min
Total 80 min
Easy
Scale:
- 16 ounces Spaghetti
- 8 ounces Tomato Sauce
- 6 oz Tomato Puree
- 1 teaspoon Cinnamon
- 1/4 cup Vegetable Oil
- Dash Salt
- Dash Pepper
Nutrition (per serving)
395
kcal
12g
Protein
64g
Carbs
11g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to the boil. Add the spaghetti and cook for 8 to 10 minutes until al dente, then drain. Stir through the tomato sauce, tomato purée, cinnamon, oil, salt and pepper, then tip it into the prepared dish.
- Bake for 1 hour, or until the top has crisped up.
Tips from the ZestyPlate Kitchen
- Toss the drained pasta thoroughly in the sauce so every strand is coated before it goes in the dish.
- Go easy with the cinnamon but do not skip it; that subtle warmth is the whole point.
- Let the top bake right through to crunchy and golden for the best contrast.
- Give it a few minutes out of the oven before serving so it sets enough to hold together.
Frequently Asked Questions
No. It reads as a warm, savoury background note, the kind you find across Middle Eastern cooking, rather than anything dessert-like.
Yes. Brown some minced beef or lamb and stir it into the sauce to make it a more substantial main.
You can assemble it in advance and bake it later, or bake and reheat, though the crunchy top is at its best fresh from the oven.
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