Syrian Spaghetti

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Tomato sauce

  No salt added

  1 cup or 245g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with a little oil or cooking spray.
2. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, 8–10 minutes, then drain well. Return to the pot and toss thoroughly with the tomato sauce, tomato paste, cinnamon, remaining oil, and a pinch each of salt and pepper. Spread the mixture evenly in the prepared dish.
3. Bake at 350°F until the top is browned and crunchy, about 1 hour. Let stand 5 minutes before serving.