This classic dish is the perfect way to use leftover spaghetti or even freshly cooked spaghetti when you're craving a filling dish. The flavors from Sargento® Shredded Mozzarella - Traditional Cut and a hearty pasta sauce all bake together until harmoniously melted.
Ingredients
Directions
- Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.
- Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350°F oven 25 minutes. Top with half of the Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Mozzarella cheese. Cool 10 minutes before cutting.
Comments
Debbie
June 22, 2021 at 4:58 PM
I really enjoyed this dish. I plan on making it again.
PamelaLong
November 1, 2017
Awesome! Hubby really enjoyed this dish. I made it exactly as recipe called. You could probably customize this dish using different tomato sauces, cheeses and toppings.
PamelaLong
November 1, 2017
Awesome! Hubby really enjoyed this dish. I made it exactly as recipe called. You could probably customize this dish using different tomato sauces, cheeses and toppings.
LucyAdams
October 16, 2017
This is a good basic recipe you can tweak any way you want. I used pureed lowfat cottage cheese instead of ricotta. I added a layer of sauteed spinach on top of the cottage cheese. It was bubbly, melty and delicious.
Maria Swanson
May 2, 2017
Excellent and easy to make. I used gluten free pasta and it worked well. Just an FYI on the recipe - the ingredients list using 3/4 cup of mozzarella cheese, divided, not Parmesan, as is given in the directions. I I used the Parmesan as your directions indicated & it turned out perfectly! One could tweak this by adding meat, some spices, but the recipe was terrific as is.
Baricat
February 8, 2015
Outstanding! Excellent as is, but the last time I was at my daughter's place, with no ricotta in the fridge. She did, however, have cottage cheese. I puréed it until smooth, stirred in about 1/4 cup Fontina which I grated finely. Everyone liked it even better, much to my surprise. It had a nice, subtle tang, and I believe I will make that change going forward. Don't get me wrong - the ricotta is delicious, as well. The pie tastes akin to lasagne. I've also stirred some uncooked, chopped spinach to the ricotta, and have also layered some grated zucchini, mixed with sauteed onion, over the pasta, before the ricotta. Both contribute a festive bit of green. So many ways to make this tasty, quick dinner.
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