Loaded Spaghetti Pie
Ingredients
-
16
ounces
spaghetti noodles
-
3
large
eggs
-
1
cup
ricotta cheese
-
2
tablespoons
Italian seasoning
-
1¼
cups
Parmigiano Reggiano
-
2
cups
marinara sauce
-
¾
cups
shredded mozzarella cheese
-
1
teaspoon
sea salt
-
1
teaspoon
ground black pepper
Instructions
- Preheat the oven to 350°F.
- Grease a 9×3 spring cake pan with cooking spray.
- Boil a large pot of salted water and cook the spaghetti for 3 to 4 minutes less than the package recommends until very al dente.
- Drain the spaghetti and set aside.
- In a large bowl, whisk together the eggs, ricotta cheese, Italian seasoning, 1 cup of Parmigiano Reggiano, sea 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 mixture.
- Transfer the spaghetti mixture to the prepared pan and top with shredded mozzarella cheese and the remaining Parmigiano Reggiano.
- Bake for 27-30 minutes until golden brown.
- Let it rest for a few minutes, then slice into wedges.
- Serve topped with extra marinara sauce if desired.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
18g
Sodium
600mg
Cholesterol
150mg
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