Make-Ahead Parmesan & Herb Spaghetti Pie
- Level
- very easy
- 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
Directions
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.
Tips
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Nutritional Facts
- 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