Have you ever wondered what to do with leftover spaghetti? Well, why not make Spaghetti Pie! I had leftover spaghetti from the other night that I wanted to use up, but I don’t really like spaghetti the next day as it can be dried out, even with extra sauce. So I thought Spaghetti Pie would be the perfect idea to use up the leftovers. The trick to keeping it moist and not dried out is to use lots of sauce when making this. The more sauce the better. To see how I make it, keep on reading!
4 cups leftover spaghetti with sauce
2 tbsp. extra virgin olive oil
2 beaten eggs
8 oz. shredded part skim mozzarella cheese (you could use whole milk, if you want)
1 15 oz. container part skim ricotta cheese (whole milk type may be used instead)
1 cup grated Parmesan cheese
2-4 cups pasta sauce
Preheat oven to 350 degrees.
Empty spaghetti into a large bowl and add the olive oil, eggs and 1/2 cup of the Parmesan cheese. Spray a large baking dish with the cooking spray and add the spaghetti mixture to the pan. Packing it down so it can form a crust.
Spoon the ricotta cheese over the spaghetti. Cover with the sauce and spread evenly. Bake for 25 minutes. Remove from the oven and add the mozzarella cheese and the rest of the Parmesan evenly over the spaghetti, ricotta cheese and sauce. Bake for 5-10 minutes more until the cheeses are melted and light brown. Cool before eating!
P.S. A great side dish to pair with this, is my Orange Broccoli which is light but will complete the meal!