Tuscan Baked Spaghetti

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 pound dried spaghetti noodles

2 tablespoons unsalted butter

1 pound raw mild or spicy Italian sausage, casings removed if needed

1 medium yellow onion, diced (about 1 1/2 cups)

1 cup julienne cut sun-dried tomatoes (about 3 ounces)

3 cloves garlic, minced

1 1/2 teaspoons kosher salt, plus more for the pasta water

1 teaspoon dried Italian seasoning

1/4 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

4 cups whole or 2% milk

5 ounces baby spinach (about 5 packed cups)

3 ounces shredded low-moisture mozzarella cheese (about 3/4 cup)

Finely chopped fresh parsley leaves, for garnish (optional)

Directions

Step 1

Heat the oven to 375°F. Bring a large pot of heavily salted water to a boil over medium-high heat.

Step 2

Add 1 pound dried spaghetti to the boiling water and cook according to package directions for 1 minute less than al dente. Meanwhile, make the sauce.

Step 3

Melt 2 tablespoons unsalted butter in a Dutch oven or high-sided skillet over medium-high heat. Add 1 pound raw Italian sausage and cook, breaking it up into small pieces with a wooden spoon, until cooked through and no longer pink, 5 to 7 minutes.

Step 4

Stir in 1 diced medium yellow onion, 1 cup julienne cut sun-dried tomatoes, 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, 1 teaspoon dried Italian seasoning, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes.

Step 5

Sprinkle 3 tablespoons all-purpose flour over the sausage mixture. Cook, stirring constantly, for 1 minute to cook the floury taste out. Slowly whisk in 4 cups whole milk. Bring to a boil, whisking occasionally. Reduce the heat to maintain a simmer and cook, whisking occasionally, until the sauce is slightly thickened, about 5 minutes. Stir in 5 ounces baby spinach, a handful at a time, until just wilted.

Step 6

When the spaghetti is ready, drain, then return to the pot. Add the sauce and toss until combined. Taste and season with more kosher salt if needed. Transfer to a 9x9-inch square (at least 2 inches high) or 9x13-inch baking dish and arrange into an even layer. Sprinkle evenly with 3 ounces shredded mozzarella cheese.

Step 7

Bake until the edges are bubbling and the cheese is melted, 18 to 20 minutes. Let cool for 5 minutes. Garnish with fresh parsley leaves if using before cutting into pieces like a lasagna and serving.

Recipe Notes

Nutrition

• Serving Size: Serves 6
• Calories: 788 cal
• Total Fat: 35.1 g
• Saturated Fat: 16.3 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 975.3 mg
• Total Carbohydrate: 82.9 g
• Dietary Fiber: 5.3 g
• Total Sugars: 18.6 g
• Protein: 36.0 g