Tip : This dish becomes really easy to make if you have left over spaghetti tossed with sauce, just add the other ingredients and you have 1/2 the recipe done.
Ingredients
- 1 1/2 cups home made spaghetti meat sauce room temperature
- 1/2 cup ricotta cheese drained through a fine sieve
- 3 whole eggs
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup grated mozzarella cheese
- 1 lb spaghetti cooked al dente
- 2 tbsp chopped parsley
Instructions
Gather all ingredients before starting recipe.
- Pre-heat oven to
350 °F - Spray a 7" deep cake pan with vegetable spray.
- Cook spaghetti until al dente and drain, allow to cool slightly and mix with sauce.
- Whisk together 1/2 cup ricotta cheese, 3 whole eggs, 1/2 cup grated Parmigiano-Reggiano, 1 cup grated mozzarella cheese, and 2 tbsp chopped parsley. Combine with 1 1/2 cups home made spaghetti meat sauce and 1 lb spaghetti, cooked. Toss to combine well, making sure that the spaghetti is evenly coated.
- Place in a pre-heated 350°F oven and bake for 25-30 minutes or until the top is beginning to brown, then remove and allow the pie to rest for 5-10 minutes before cutting into wedges to serve.
