- 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.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition 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
