Description
This Spaghetti Braid recipe combines tender spaghetti and savory Italian sausage wrapped in a flaky puff pastry braid, baked to golden perfection and topped with melty mozzarella and Parmesan cheeses. It’s an impressive yet straightforward Italian-inspired main course that makes dinner both delicious and visually stunning.
Ingredients
Scale
Pasta and Sauce
- 12 ounces spaghetti
- 2 tablespoons olive oil, divided
- 1/2 pound Italian sausage, casings removed
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 1/2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 1 sheet puff pastry, thawed
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Fresh basil, for garnish
Instructions
- Preheat and Prepare Pasta: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cook the spaghetti according to package instructions until al dente. Drain and toss with 1 tablespoon olive oil to keep it from sticking.
- Cook Sausage and Vegetables: In a large skillet over medium heat, heat the remaining tablespoon of olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5 to 7 minutes.
- Sauté Vegetables: Add diced bell peppers, onions, and minced garlic to the skillet with the sausage. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
- Combine Sauce and Seasoning: Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Mix well to combine all the flavors.
- Mix Spaghetti and Sauce: Add the cooked spaghetti to the skillet and toss gently to combine with the sausage mixture. Set it aside to cool slightly before assembling.
- Prepare Puff Pastry: Lightly flour a surface and roll out the thawed puff pastry sheet into a rectangle large enough to hold the filling.
- Assemble Braid: Spoon the spaghetti mixture in a straight line down the center of the pastry, leaving about 2 inches on each side. Sprinkle mozzarella and Parmesan evenly over the spaghetti.
- Create the Braid: Cut 1-inch wide strips along both long sides of the pastry. Fold the strips over the filling in an alternating crisscross braid pattern, tucking the ends underneath to seal the braid.
- Apply Egg Wash and Bake: Brush the entire braid with the beaten egg to give a glossy, golden finish. Transfer it to the prepared baking sheet and bake for 25 to 30 minutes, until the puff pastry is golden brown and puffed.
- Cool and Garnish: Remove from oven and let the braid cool for 5 minutes. Garnish with fresh basil leaves, then slice into servings.
Notes
- For a vegetarian version, omit the sausage and add sautéed mushrooms or zucchini instead.
- Use your favorite marinara sauce or homemade sauce for the best flavor.
- Leftovers reheat well in the oven to maintain crispness of the puff pastry.
