• 6servings
  • 30minutes
  • 398calories

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Ingredients Jump to Instructions ↓

  1. 6 ounces spaghetti, cooked

  2. 2 tablespoons olive oil

  3. 2 eggs, well beaten

  4. 3/4 cup Sargento® Artisan Blends® Shredded Parmesan Cheese, divided

  5. 1 cup SARGENTO® Whole Milk Ricotta Cheese

  6. 1 cup pasta sauce

  7. 1/2 cup Sargento® ChefStyle Shredded Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Spoon ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350 degrees F oven 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.


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