American
Baked Spaghetti with Sausage and Ricotta
Spaghetti, fennel-scented sausage tomato sauce, ricotta, mozzarella, and Parmesan bake into a cohesive casserole with browned edges and a sliceable center.
8 servings · 30 minutes prep · 70 minutes cook
Ingredients
Sausage Tomato Sauce
- 1 tablespoon extra-virgin olive oil
- 1 pound mild Italian sausage, casings removed
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- One 28-ounce can crushed tomatoes
- 3 cups prepared marinara sauce
- 3/4 teaspoon Diamond Crystal kosher salt
Pasta and Cheese
- 1 pound spaghetti
- 15 ounces whole-milk ricotta
- 1 large egg, beaten
- 3/4 cup grated Parmesan
- 1/4 cup chopped flat-leaf parsley
- 12 ounces shredded low-moisture mozzarella
Directions
Build the Sauce
- Heat the oven to 375°F / 190°C. Brown the sausage in the oil over medium-high heat, breaking it into 1/2-inch pieces, 6 minutes. Add the onion and cook 5 minutes; add the garlic for 30 seconds.
- Stir in the crushed tomatoes, marinara, and salt. Simmer uncovered until cohesive but still loose, 12 minutes.
Cook and Layer
- Boil the spaghetti for 3 minutes less than package al dente time; drain without rinsing and toss with 3 cups / 720 ml sausage sauce. Mix the ricotta, egg, 1/2 cup / 45 g Parmesan, and parsley.
- Spread 1 cup / 240 ml sauce in a 9-by-13-inch baking dish. Layer half the spaghetti, small spoonfuls of all the ricotta mixture, 1 cup / 113 g mozzarella, remaining spaghetti, remaining sauce, then remaining mozzarella and Parmesan.
Bake and Rest
- Cover tightly and bake at 375°F / 190°C for 25 minutes. Uncover and bake until bubbling, browned in spots, and 165°F / 74°C at the center, 15 to 20 minutes more.
- Rest uncovered 15 minutes before cutting into eight portions.
