Baked Spaghetti with Sun

In a large pot or Dutch oven, heat the butter and sun-dried tomato oil over medium heat.

Add the diced red onion and minced garlic, and sauté until fragrant.

Stir in the julienned sun-dried tomatoes, lemon zest, and tomato paste. Cook for 1-2 minutes, stirring frequently.

While the sauce cooks, bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.

Sprinkle the flour over the tomato mixture in the pot and stir to combine. Cook for one minute.

Add the lemon juice and white wine to deglaze the pot, scraping up any bits from the bottom.

Stir in the Dijon mustard, followed by the chicken stock and heavy cream. Bring the sauce to a simmer.

Once simmering, reduce heat and stir in 1/2 cup of Parmesan cheese and 1/2 cup of chopped fresh parsley until the cheese is melted.

Add the drained spaghetti and 1 cup of shredded mozzarella to the sauce. Toss until the pasta is fully coated.

Transfer the spaghetti mixture to a large baking dish and spread evenly.

Top with the remaining 1 cup of mozzarella, 1/4 cup of Parmesan, and a sprinkle of fresh parsley.

Bake in a preheated oven until the cheese is melted and bubbly and the top is golden brown (typically 375°F for 15-20 minutes).

Let the baked spaghetti rest for a few minutes before serving.