This easy spaghetti pie recipe sure has been a great hit at our house. It has received many wonderful comments from my friends and family, which doesn’t surprise me at all. It is so delicious!
You could definitely use whatever cheese you prefer for this. I have sometimes even added blue cheese, simply because I had some of it left in the fridge. You could also use your favorite type of pasta noodles, instead of spaghetti. For sauce you can use homemade or store-bought pasta sauce, or basically any leftover sauce you may have.
Ingredients
1 lb spaghetti
8 oz. ricotta cheese
2-1/2 cups your favorite cheese, shredded, divided
1 Eggland’s egg
1 tsp salt
1 tsp pepper
2 Tbsp parsley, chopped
3 cups sauce
1 Tbsp Bertolli olive oil
Instructions:
Preheat oven to 350 F.
Cook pasta in boiling salted water.
While pasta is cooking prepare your cheese mixture.
Combine the ricotta, 1 cup shredded cheese, egg, pepper and parsley.
When pasta is done, drain and pour into cheese mixture.
Stir until mixed together and the cheese is melted.
Stir in sauce.
Add olive oil to a 12-inch iron skillet or an oven proof skillet and pour in the spaghetti mixture.
Bake for 30 minutes, add the remaining 1-1/2 cups of shredded cheese.
Return to the oven and bake until the cheese has melted about 10 minutes.
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Quick tip: Instead of spaghetti, you could use your favorite pasta noodles for this.