This is a delicious recipe....it is reminiscent of a lasagna in form, but much easier to make. Like lasagna, let the dish sit for 15-20 minutes after being removed from the oven to allow the dish to set (it will cut a lot easier when it is slightly cooled).
1 lb. Spaghetti
1 15-oz. Container Ricotta, Whole Milk
½ Cup Grated Parmesan Cheese & 3 Cups Mozzarella, Shredded
1 Egg, Beaten, 1 Tsp. Salt & 1 Tsp. Pepper
3 Cups Marinara Sauce (See recipe or purchase premade)
Bring a large pot of well salted water to a boil. Add pasta and cook according to package directions (approx. 8-10 minutes for al dente pasta). Meanwhile, in a large bowl, mix together the ricotta, parmesan cheese, 2 cups of the shredded mozzarella (reserve 1 cup for topping), egg, salt, pepper and 2 cups of the marinara sauce (reserve 1 cup for topping the dish). When the spaghetti is finished cooking, drain and add to the ricotta mixture in the bowl. Mix well and pour mixture into a well greased deep dish pan (like a lasagna pan). Top with the reserved marinara sauce and then the reserved mozzarella cheese. Bake covered in a 350 degree oven for approx. 30 minutes. Uncover, and bake for 10 additional minutes. (Make sure you use cooking spray on the aluminum foil when you cover the dish so it doesn’t stick to the mozzarella cheese).