Spaghetti Pie

• . uncooked spaghetti↗1
• olive oil↗1 tablespoon
• yellow onion↗1
• cloves of garlic2
• stalks of celery3
• carrots↗3
• handful of spinach1
• dried basil↗0.5 teaspoon
• dried oregano↗0.5 teaspoon
• tiny tiny sprinkle of nutmeg
• salt↗0.5 teaspoon
• part skim ricotta cheese↗15 ounce
• eggs, beaten (see notes)↗2
• of your favorite tomato sauce (see notes)3
• shredded cheese, like Mozzarella1 cup
• parsley and Parmesan for topping

Step-by-step instructions

1. 1

   Cook the spaghetti according to package directions. Drain and set aside to cool.

2. 2

   Mince the onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes. Add the garlic, celery, and carrots; saute for another 5 minutes. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.

3. 3

   Preheat the oven to 350 degrees. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish (mine was 9 inches – you could also just use a 9×13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn’t stick. Bake for 20 minutes; remove foil and bake for an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan. Cut into wedges or scoop out with a spoon and serve.