Ingredients
The following ingredients have 4 Servings
- 8 ounces spaghetti, cooked, about 1/2 package
- 2 large eggs, whisked
- 1/2 cup grated parmesan cheese, divided
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1/2 teaspoon kosher salt
- 2 cups weelicious tomato sauce
- 1 cup ricotta cheese
- 1/2 teaspoon Italian herbs
- 1 cup grated mozzarella cheese
Instruction
- Preheat oven to 350F degrees.
- Place the cooked spaghetti in a bowl and coat with 1 tablespoon of olive oil.
- Combine the eggs and 1/4 cup Parmesan cheese in a bowl. Add the mixture to the spaghetti and stir to mix well.
- Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.
- Heat 1 tablespoon of the oil in a sauté pan over medium heat. Add the garlic, onions, red bell peppers, carrots, celery, salt and sauté for 5 minutes, until soft.
- Pour the tomato sauce over the vegetables and stir to combine.
- In a bowl stir together the ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
- Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the vegetable mixture and finally, top with the mozzarella.
- Place dish on a sheet pan and bake for 30 minutes.
- Cool, cut into wedges and serve.
