Baked Spaghetti Ring
This is a simple dish, but it looks impressive. It can be a main course or a side dish. (Hint: buy the fried chicken, serve with the spaghetti ring and a green salad) Adapted from “Half-Baked Gourmet: Partly Homemade Totally Delicious,” serves 6.
Ingredients
- 1 tablespoon kosher salt
- 12 ounces spaghetti
- 3 tablespoons unsalted butter
- 1 large egg, lightly beaten
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided use
- 1 4 ounces fresh mozzarella cheese, thinly sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon fennel seeds
- Pinch red pepper flakes
- 1 15-ounce can tomato sauce
- 1 15-ounce can diced Italian tomatoes
- Basil sprigs, for garnish
Directions
Preheat oven to 500.
In a large saucepan over high heat, bring 2 quarts of water to boiling. Add salt and spaghetti and cook until almost al dente, 6-8 minutes. Drain and transfer to a large bowl. Stir in butter, egg and 1/4 cup Parmesan. Season with salt and pepper.
Grease a 6-cup ring mold with 1 tablespoon olive oil and pack half the spaghetti into it. Cover with mozzarella and top with the remaining spaghetti. Bake until browned and bubbling, about 15 minutes.
Meanwhile, in a large skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add garlic, fennel and pepper flakes and cook 30 seconds. Stir in tomato sauce and tomatoes. Season with salt and pepper and simmer 2 to 3 minutes.
To serve, run a dull knife between the sides of the mold and the spaghetti to loosen. Cover the mold with a warm platter, invert, and carefully lift mold off pasta. Pour tomato sauce into the middle. Sprinkle with additional Parmesan and garnish with basil sprigs.
