Recipe: Baked Spaghetti Ring

BAKED SPAGHETTI RING

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 ball (about 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
fresh basil sprigs, for garnish

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.

Preheat the oven to 500 degrees F. Grease a 6-cup ring mold with 1 tablespoon olive oil and pack half the spaghetti into it. Cover with the 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 the 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.

Servings: 6
Adapted from source: Half-Baked Gourmet: Pasta by Jean Galton