- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
1 Hour
Diets 
This saucy spaghetti pie checks off all the feels – crunchy on the outside and soft on the inside!
1 (16-ounce) package Tuscanini Spaghetti
3 eggs
1 cup ricotta cheese
2 tablespoons Italian seasoning
1 and 1/4 cups parmesan cheese, divided
6 fresh basil leaves, ribboned or finely torn
1 cup shredded mozzarella cheese, divided
1 teaspoon Haddar Kosher Salt
3/4 teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit. Grease a 9×3-inch springform pan with cooking spray, set it aside.
Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente. Once the pasta is cooked, drain and set aside.
Next, in a large bowl, whisk together the eggs, ricotta cheese, Italian seasoning, one cup of the parmesan and 3/4 cup shredded cheese, fresh basil, kosher salt, black pepper, and marinara sauce until fully combined. Add the cooked spaghetti to the bowl and toss until the noodles are evenly coated in the sauce.
Transfer the spaghetti to the prepared pan and top with the remaining mozzarella cheese and the remaining parmesan. Bake for 45 minutes, or until nicely browned. Once it’s done, let it rest for a few minutes. Release from the pan and transfer onto a plate and slice into wedges to serve.
Sponsored by Gefen Photo by @davidbeydaphotography
How Would You
Rate this recipe?
Please log in to rate
Reviews