3/4 lb (375 g) cut macaroni

1 onion, finely diced

1 can 28 oz (796 ml) tomatoes, crushed by hand

3 Italian sausages, cooked and sliced

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

3 green onions, chopped

2 tablespoons (30 ml) chopped parsley

1 1/2 cups (375 ml) grated mozzarella cheese

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Add the onion 5 minutes before the end of cooking the pasta. Drain and oil lightly.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

Return the pasta to the pot. Add the tomatoes, sausages, Parmesan cheese, green onions, and parsley. Toss to combine. Season with salt and pepper.

Spoon into individual ramekins or in one large baking dish and top with the mozzarella. Bake for about 20 minutes. Finish cooking under the broiler, if desired.

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