I found this recipe on Cinnamon Spice & Everything Nice and had to make it immediately I loved the idea of baking spaghetti with a layer of ricotta then topped with mozzarella, olives, and tomato slices. It was fun to make and smelled amazing while it baked. It was flavorful and delicious! We all loved it, even my daughter who doesn’t like cheese, liked it. I am excited to eat the leftovers for lunch tomorrow.
Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.
Cook the spaghetti in salted water, per instructions.
While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.
Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.
Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.
Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.
Baked Spaghetti with Ricotta
- 8 oz of whole wheat spaghetti cooked per instructions
- 2 1/2 cups of marinara sauce
- 10 oz of ricotta cheese
- 2 tbsp fresh basil chopped
- 1 clove of garlic minced
- 1 egg
- 2 tbsp Parmesan cheese
- Sea salt and freshly cracked pepper to taste
- 1 cup of fresh mozzarella grated (more if desired)
- 2 tbsp black olives sliced
- 1 to mato sliced
- Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.
- Cook the spaghetti in salted water, per instructions.