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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

Serve with warm marinara sauce.

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.

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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
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