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Ingredients
- 1 (16 ounce) box Barilla(R) Spaghetti
- 1 (24 ounce) jar Barilla(R) Traditional Sauce
- Cooking spray
- 1 (12 ounce) package mild Italian sausage, casings removed
- 1 cup shredded mozzarella cheese, or more as needed
Method
- Preheat oven to 350 degrees F (175 degrees C). Spray the inside of 8 (4- or 5-inch) ramekins with cooking spray.
- Heat sauce in a saucepan over medium-low heat.
- Place sausage in a non-stick skillet over medium heat. Cook and stir, breaking up sausage into small pieces as it browns and loses its pink color, 4 to 6 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Line the bottom of prepared ramekins with a "nest" of cooked spaghetti, making sure the bottom is covered. Divide cooked sausage among the ramekins on top of pasta. Top with about 1/3 cup sauce, ensuring sausage is covered. Sprinkle enough mozzarella on top to cover.
- Bake "nests" in preheated oven until cheese is bubbling, about 20 minutes. Allow to sit for five minutes before serving.
