16 ounces Thin Spaghetti
1 tablespoon olive oil
1 small red onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
2 tomatoes, seeded and diced
1 cup marinara sauce
1 teaspoon red pepper flakes
1 teaspoon oregano flakes
1/4 cup chopped fresh basil
1/2 cup Parmesan cheese
Heat olive oil in skillet over medium heat. Cook red onion, garlic and celery 5 minutes or until soft. Stir in tomatoes and marinara sauce, season with pepper flakes and oregano. Cook 10 minutes stirring occasionally.
Meanwhile, cook pasta according to package directions; drain well. Combine with sauce adding fresh basil and Parmesan cheese. Prepare a 12x16-inch double sheet of parchment paper on counter top. Place pasta and sauce in center of parchment, wrap and seal edges around it. Bake at 350 F for 30 minutes. Unwrap and serve.