Layered Pasta Ricotta Pie
Dive into the ultimate comfort food with this stunning Layered Pasta Ricotta Pie! This baked pasta dish combines al dente spaghetti, creamy ricotta, and a medley of mozzarella and Parmesan cheeses, all layered with a rich, garlicky tomato sauce infused with dried basil and oregano. Assembled in a springform pan for an elegant presentation, this savory pie bakes to perfection with a golden, bubbly cheese topping. Perfect for family dinners or gatherings, this impressive dish is easy to slice and serve, making it a standout centerpiece. With simple ingredients and bold Italian flavors, this recipe is a hearty and satisfying way to elevate your pasta night.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
- 2 large Eggs
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 400 grams Tomato sauce
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Butter, for greasing the pan
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with butter and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the tomato sauce, dried basil, dried oregano, salt, and black pepper. Let the sauce simmer for 5 minutes and then remove from heat.
In a large bowl, mix the ricotta cheese, 150 grams of shredded mozzarella, 75 grams of grated Parmesan, and the eggs. Stir until well combined.
To assemble the pie, layer half of the cooked spaghetti in the bottom of the greased springform pan. Spread half of the ricotta mixture evenly over the pasta. Pour half of the tomato sauce over the ricotta layer and spread it out.
Repeat the layers with the remaining spaghetti, ricotta mixture, and tomato sauce.
Sprinkle the remaining 50 grams of shredded mozzarella and 25 grams of grated Parmesan evenly over the top of the pie.
Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 35-40 minutes, or until the cheese on top is golden and bubbly.
Remove the pie from the oven and let it cool for 10 minutes. Carefully release the springform pan and slice into wedges to serve.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 6294 mg | 274% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 16.3 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 3724 mg | 286% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
