Baked Ricotta Spaghetti
- butter, for greasing the pan
- 12 ounces spaghetti
- 4 cups tomato sauce
- 15 ounces ricotta cheese
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 8 ounces mozzarella cheese, shredded
- 1 cup black olives, choppped
- 1 large tomato, sliced
- sea salt and fresh black pepper
- extra-virgin olive oil, for drizzling
- 1/3 cup grated parmesan cheese, plus more for serving
- This recipe is vegetarian
- Produce
- Parsley, fresh (1 tablespoon)
- Tomato, large (1)
- Condiments
- Black olives (1 cup)
- Tomato sauce (4 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1)
- Sea salt and fresh black pepper (1)
- Pasta & Grains
- Spaghetti (12 ounces)
- Dairy
- Butter (1)
- Mozzarella cheese (8 ounces)
- Parmesan cheese, grated (1/3 cup)
- Ricotta cheese (15 ounces)
- Refrigerated
- Egg (1)
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Published February 19, 2012 (12 months ago).
56 people saved this recipe.
