Loaded Spaghetti Pie
HB-11775 · Hand-built original · American
Spaghetti bound with ricotta, egg and marinara and baked in a pan with mozzarella until sliceable in wedges.
AmericanMain course45 minServes 8118 kcalVegetarianDiabetic
Main ingredient: noodles
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 1 16 Ounce Package Spaghetti Noodles (or substitute gluten-free noodles to make it gluten-free)
- 3 Eggs
- 1 Cup Ricotta Cheese
- 2 Tablespoons Italian Seasoning
- 1 1/4 Cups Parmigiano Reggiano (freshly grated)
- 2 Cups Marinara Sauce
- 3/4 Cups Shredded Mozzarella Cheese
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
Method
- Heat the oven to 350°F and grease a 9x3 springform pan or a pie dish.
- Boil the spaghetti in well-salted water for 3 to 4 minutes less than the package directs, so it stays very al dente, then drain it.
- Whisk the eggs, ricotta, Italian seasoning, 1 cup of the Parmigiano Reggiano, sea salt, black pepper and marinara in a large bowl.
- Add the spaghetti and toss until every strand is coated, then transfer it to the prepared pan.
- Top with the mozzarella and the remaining Parmigiano Reggiano and bake for 27 to 30 minutes, until golden brown.
- Rest the pie for a few minutes, cut it into wedges and serve each wedge with extra marinara spooned over, if you like.
Prep: 15 min · Cook: 30 min · Total: 45 min
Nutrition (per serving, where published)
118 kcalCalories
7 gProtein
9.1 gCarbs
6.7 gFat
3.2 gSaturates
2.8 gFibre
0.2 gSugars
632 mgSodium
85 mgCholesterol
310 mgPotassium
173 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data