There’s no better way to celebrate than with a warm, gooey slice of Spaghetti Pie, topped with Sargento Traditional Cut Shredded Mozzarella and Artisan Blends® Shredded Parmesan Cheese.
I halve all the ingredients except the mozzarella, and assemble and bake in an eight inch pan for 15-20 minutes before topping with cheese. Perfect for two generous servings!
Our family loves this exact recipe, although we add some pepperoni.
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- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Yield: Serves: 6
- 6 oz. spaghetti, cooked
- 2 Tbsp. olive oil
- 2 eggs, well beaten
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
- 1 cup Sargento® Whole Milk Ricotta Cheese
- 1 cup pasta sauce
- 1/2 cup (2 oz.) Sargento® Traditional Cut Shredded Mozzarella Cheese
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 Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.
Amount Per Serving
Total Fat 16.1g
Saturated Fat 9.5g
Trans Fat 4.7g
Polyunsaturated Fat 1.3g
Dietary Fiber 1g
Vitamin A 76RE
Vitamin C 3mg