Preheat your oven to 180°C.
Add 200g dried spaghetti to a large ovenproof dish.
Add 400g tomato pasta sauce, 300g chopped tomatoes, 300g sliced mushrooms, boiling water, 200g grated Parmesan, and around 10g fresh basil if using.
Mix everything together, making sure the spaghetti is nicely covered in the sauce.
Add 300g Low Fat Grated Mozzarella evenly over the top.
Cover the dish tightly with foil and bake at 180°C for 25–30 minutes, until the mushrooms are cooked, the cheese has melted, and the spaghetti is cooked. If the spaghetti still needs a little longer, pop it back in for another 5–10 minutes.
Carefully remove the dish from the oven and take off the foil.
Give everything a good stir until the spaghetti is completely coated in that cheesy tomato sauce.
Divide evenly into 5 portions.
Serve up and enjoy.
Cook it hands-free.
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