Spaghetti Pie
serves 4-6
- 8 oz. uncooked spaghetti
- 2 eggs
- 1 1/2 cups grated parmesan cheese
- 1 cup ricotta
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh basil
- fresh cracked pepper
- 2 cups marinara
- 1 cup shredded mozzarella cheese
Preheat oven to 350F. Spray a pie dish with cooking spray and set aside.
Cook spaghetti according to package. Drain pasta and rinse with cold water, set aside. In a medium bowl, beat the eggs and stir in Parmesan cheese until well combined. Toss in the pasta and stir well to coat. Place into prepared pie dish.
In a small bowl, combine the ricotta, parsley, basil, and a few grinds of fresh cracked pepper. Top the spaghetti pie with marinara, leaving a little space for an edge of crust. Dollop herbed ricotta on top, followed by mozzarella. Bake in the oven for 30-35 minutes, or until cheese is nicely browned. Let rest for at least 5 minutes before serving.