Baked spaghetti with Italian meatballs

Ingredients for 2 servings:

• 2 sausages, coarse, raw
• 5 tsp oregano, dried
• 1 tbsp olive oil
• 250g spaghetti
• salt water
• 1 onion(s)
• 1 can/n tomatoes, chopped (370 g)
• 1 pack of mozzarella
• salt and pepper
• herbs, Italian
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy to prepare and delicious

Preheat the oven to 250°C (fan oven 220°C). Boil salted water for the pasta. Score the sausage meat, squeeze out the meat, and form into walnut-sized balls. Roll the balls in the oregano to coat them well on all sides. Heat the oil in a pan and fry the balls over medium heat for about 5 minutes on all sides. Remove from the pan and set aside. Cook the spaghetti for about 9 minutes until al dente. Meanwhile, peel and chop the onion and sauté in the fat from the balls until translucent. Add the tomatoes and bring to a boil, stirring once. Season with salt, pepper, and Italian herbs. Drain the pasta and toss with the tomato sauce. Place evenly in a greased baking dish, arrange the balls on top, and place a slice of mozzarella on each ball. Bake in the oven for 10 minutes, until the cheese has melted. Of course, you can use other cheeses instead of mozzarella; grated Gouda, for example, is also delicious.