Make-Ahead Parmesan & Herb Spaghetti Pie

Prep time: 15min
Total time: 60min
Serves: 8
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
spaghetti, cooked and roughly chopped
750 mL
Per serving (1/8 recipe):
calories
230
fat
9 g
saturated fat
4.5 g
carbs
24 g
sugar
2 g
protein
14 g
cholestrol
95 mg
fibre
1 g
sodium
480 mg

Directions

  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.)

  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 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.