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Baked Spaghetti Pie


This saucy spaghetti pie checks off all the feels – crunchy on the outside and soft on the inside!


1. Preheat oven to 350 degrees Fahrenheit.  Grease a 9×3-inch springform pan with cooking spray, set it aside.
2. 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.
3. 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.
4. 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.

Notes: Can be frozen up to a month.


Sponsored by Gefen Photo by @davidbeydaphotography