Layered Spaghetti Pie recipe

Layered Spaghetti Pie.

This recipe, with just a few added ingredients,turns leftover spaghetti sauce and pasta into a delicious newdish…which (in our opinion) makes it a 5-star “leftovermakeover” dish. That said, it’s also good to know that thereis no need to wait for leftovers to make this tasty dish!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Layered SpaghettiPie

2 large eggs – divided use1 cup freshly grated Parmesan cheese -divided use3/4 teaspoon kosher or sea salt – divideduseFreshly ground black pepper to tasteApproximately 3 to 4 cups cooked spaghettipasta* (or 6 to 8 ounces uncooked spaghetti)8 ounces (or scant 1 cup) ricotta cheese1 teaspoon dried parsley2 cups (8 ounces) shredded mozzarellacheese – divided use2 cups spaghetti or marinara sauce*

Preheat oven to 350°F (175°C).Grease a 9-inch deep-dish pie plate; set aside.

In a medium bowl, stir together 1 egg,1/3 cup Parmesan cheese, 1/4 teaspoon salt and pepper. Add thecooked spaghetti pasta and toss to coat pasta well. Press pastamixture into prepared pie plate.

Place the remaining 1 egg in another bowland slightly beat with a fork; add the ricotta cheese, remaining2/3 cup Parmesan cheese, 1/2 teaspoon salt, pepper and parsley;stir with fork to combine well. Spread mixture evenly over thepasta layer.

Sprinkle half the mozzarella cheese overthe ricotta cheese layer.

Spoon or pour the spaghetti or marinarasauce evenly over the mozzarella layer; cover with foil.

Bake for 45 minutes; remove from oven,carefully remove the foil covering and sprinkle remaining halfof mozzarella cheese over the top. Return to oven, uncovered,and bake for an additional 10 minutes, or until cheese is melted.

Allow to set set for a minimum of 10 minutesbefore slicing into wedges to serve.

Makes 6 servings.

*The amount of cooked spaghetti pasta doesn’thave to be exact, a little more or a little less won’t make muchdifference taste-wise. Recipe can be doubled and baked in a 13x 9-inch pan.

Nutritional Information Per Serving (1/6of recipe using 6 ounces uncooked spaghetti pasta or 3 cups cooked):427.8 calories; 40% calories from fat; 18.9g total fat; 125.0mgcholesterol; 1235.8mg sodium; 488.8mg potassium; 34.7g carbohydrates;1.0g fiber; 8.8g sugar; 33.6g net carbs; 28.8g protein.

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