Entrée: Italy – Spaghetti Al Forno Con Salsiccia (Baked Spaghetti with Sausage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 oz (400 g) spaghetti
14 oz (400 g) Italian sausage, casings removed and browned
2 cups (500 ml) tomato sauce or passata
7 oz (200 g) mozzarella, diced or shredded
1 / 4 to 1 / 3 cup (50–75 g) grated Parmesan or Pecorino
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
Salt, pepper, and fresh basil to taste

Show original ingredient measurements

14 oz / 400 g spaghetti
14 oz / 400 g Italian sausage, casings removed and browned
2 cups (500 ml) tomato sauce or passata
7 oz / 200 g mozzarella, diced or shredded
1 / 4 to 1 / 3 cup (50–75 g) grated Parmesan or Pecorino
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) olive oil
Salt, pepper, and fresh basil to taste

Instructions

1. Preheat oven to 190°C (375°F). Cook spaghetti until just under al dente, drain and toss with a little oil.
2. Sauté onion and garlic in olive oil until soft, add browned sausage and tomato sauce; simmer 10 minutes and season.
3. In a large bowl mix spaghetti with half the sauce, half the mozzarella and half the Parmesan.
4. Spread a thin layer of remaining sauce in a baking dish, add the spaghetti mixture, top with remaining sauce and cheeses.
5. Bake 20–25 minutes until cheese is melted and top is golden. Let rest 5 minutes, garnish with basil and serve.