What to do with Leftover Spaghetti!

I don't know about you, but EVERY. TIME . I make pasta, I make too much. Now, I don't mind eating leftovers, but you don't always want to eat the same thing you just ate.

Enter: SPAGHETTI PIE!!!!

INGREDIENTS

• 6 oz. spaghetti, cooked
• 2 Tbsp. olive oil
• 2 eggs, well beaten
• 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided

• 1 cup Sargento® Whole Milk Ricotta Cheese
• 1 cup pasta sauce
• 1/2 cup (2 oz.) Sargento®ChefStyle Shredded Mozzarella Cheese

DIRECTIONS

• 1

  Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.

• 2

  Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350°F oven 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.

I found quite a few recipes, some that called for ricotta cheese and some that called for cottage cheese. I only had a 1/2 cup of ricotta, but I had a ton of cottage. So, I spread the ricotta on half of the crust and cottage on the other. It turned out PERFECTLY. It was all the cheesy goodness this pregnant lady needed. And hey, I used up my leftovers!