Make-Ahead Parmesan & Herb Spaghetti Pie

8
Easy
Dinner

Characteristics

Vegetarian Without nuts Kid Approved High Calcium Without peanuts

Nutritional Facts Per Serving

230
Calories
14 g
Protein
24 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 230
  • Lipides 9 g
    • Saturated fat  4.5 g
  • Cholesterol 95 mg
  • Sodium  480 mg
  • Carbs 24 g
    • fiber  1 g
    • Sugar  2 g
  • Protein 14 g

Ingredients

  • 3 eggs, beaten
  • 1 cup (250 mL) reduced-fat ricotta cheese, divided
  • 3/4 cup (175 mL) grated Parmesan cheese, divided
  • 1/3 cup (75 mL) milk
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1/4 cup (60 mL) finely chopped fresh basil, divided
  • 1 tsp (5 mL) dried oregano
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 8 oz (250 g) spaghetti, cooked and roughly chopped (approx. 3 cups/750 mL cooked)

Method

  1. In bowl, mix together eggs, 1/2 cup (125 mL) ricotta, 1/2 cup (125 mL) Parmesan, milk, parsley, 2 tbsp (30 mL) basil, oregano, garlic, salt and pepper. (Make-Ahead: Toss cooked spaghetti with 1/2 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.)
  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.
  3. Dollop remaining 1/2 cup (125 mL) ricotta over top and sprinkle with remaining 1/4 cup (60 mL) Parmesan. Bake another 10 min. until cheese is golden. Let stand 10 min. before slicing to serve. Garnish with remaining basil.

Tip: Serve with warm marinara sauce.

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