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Recipe: Baked Spaghetti Ring
Similar Categories: Baked, Spaghetti, Ring
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
4 ounces fresh mozzarella cheese, thinly sliced
1 tablespoon minced garlic
1/2 teaspoon fennel seeds
Pinch of red pepper flakes
1 15-ounce can tomato sauce
1 15-ounce can diced Italian tomatoes
Basil sprigs, for garnish
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.
Serves 6.
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
4 ounces fresh mozzarella cheese, thinly sliced
1 tablespoon minced garlic
1/2 teaspoon fennel seeds
Pinch of red pepper flakes
1 15-ounce can tomato sauce
1 15-ounce can diced Italian tomatoes
Basil sprigs, for garnish
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.
Serves 6.
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