Do you ever end up with extra spaghetti and find it a little, well... boring the next day? My grandma, and now my mom, makes a baked spaghetti pie that is so warm and comforting with crispy noodle ends that escape the sauce, and ricotta on top that adds a creamy lasagna-y taste. Knowing this week would be incredibly busy, Wednesday night I "accidentally" made a huge batch of my 10-minute veggie loaded marinara (will share that recipe later!) and spaghetti. When Thursday rolled around and we were on the go to swimming lessons and an afternoon mommy/kiddie play date, baked spaghetti pies were the perfect answer to my no-time-to-cook dilemma.
Grandma's recipe was always made in a standard pie dish. I like baking it in ramekins fit for little hands.
makes 1 pie, or 4 mini pies
2 cups cooked spaghetti
1 1/2 cups spaghetti sauce
1 cup ricotta cheese
1/2 cup Parmesan cheese
1/4 cup fresh chopped Parsley, plus more for garnish
Heat oven to 375 degrees F. Place spaghetti and sauce in pie dish. In a small bowl, stir together ricotta, 1/4 cup Parmesan, and parsley. Top spaghetti and sauce with ricotta mixture. Sprinkle with remaining Parmesan. Bake until cheese is golden brown and pie is hot, about 30 minutes. Sprinkle with more parsley.