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Prep Time
15 mins
Total Time
1 h
Serves
8

Ingredients

3
eggs, beaten
1 cup
reduced-fat ricotta cheese, divided
250 mL
¾ cup
grated Parmesan cheese, divided
175 mL
⅓ cup
milk
75 mL
¼ cup
finely chopped fresh parsley
60 mL
¼ cup
finely chopped fresh basil, divided
60 mL
1 tsp
dried oregano
5 mL
3
cloves garlic, minced
½ tsp
each salt and pepper
2 mL
3 cups
cooked, roughly chopped, spaghetti
750 mL

Method

Step 1
In bowl, mix together eggs, ½ cup (125 mL) ricotta, ½ cup (125 mL) Parmesan, milk, parsley, 2 tbsp (30 mL) basil, oregano, garlic, salt and pepper. (Make-Ahead: Toss cooked spaghetti with ½ tsp (2 mL) oil to coat. Store egg mixture and cooked spaghetti in separate containers; keep chilled up to 1 day ahead for quick pie assembly.)
Step 2
Preheat oven to 400ºF (200ºC). Grease 9-in. (23-cm) deep-dish pie plate. Toss spaghetti with egg mixture to coat. Scrape into pie plate, smoothing top. Bake 20 to 25 min., until golden on top and set.
Step 3
Dollop remaining ½ cup (125 mL) ricotta over top and sprinkle with remaining ¼ cup (60 mL) Parmesan. Bake another 10 min. until cheese is golden. Let stand 10 min. before slicing to serve. Garnish with remaining basil.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 recipe):
Calories:
230
Fat:
9 g
Saturated Fat:
4 g
Carbs:
24 g
Fibre:
1 g
Sugar:
2 g
Cholesterol:
95 mg
Protein:
14 g
Sodium:
480 mg