Stuffed Onions with Marinara

Preparation

Preheat oven to 400 degrees Prepare the onions by cutting off the top third at the stem end. Remove the peel. Keep any large pieces of onion from the stem end to use later. Trim the root end just enough to remove the dark hairlike strands so that the onion will sit upright without tipping over. Leave about two rings around the exterior of the onion and use a spoon to scrape out the inside layers. Repeat for each onion and set aside.

Finely chop the insides of the onions and any tops that can be used. Heat a large skillet over medium-high. Add the sausage and cook for 5 minutes until browned. Add the onion and continue to cook for 2 to 3 more minutes, until the sausage is no longer pink throughout.

Spread a ½ cup of the marinara into the bottom of an 8-by-8-inch baking dish. Set the onions on top of the marinara. Spoon an equal amount of sausage into each onion, piling it up. It’s okay if some falls over the sides. Top each onion with 2 tablespoons of marinara. Bake for 15 minutes.

Remove the pan from the oven and sprinkle each onion with 1 tablespoon of mozzarella. Bake for another 15 minutes, until the onions are tender enough to be pierced with a fork. Baking times may vary depending on the exact size of the onions. If the cheese begins to darken too much before the onion is tender, cover with a tent of aluminum foil while baking. Sprinkle the onions with basil leaves and shaved parmesan. Serve alongside the remaining cup of marinara, warmed.