I first saw this idea on Pinterest, but found the best instructions from Lindsay@ a Pinch of Yum! I get requests for this weekly. “P” loves the fact her “sghetti looks like zaa”, two of her favs in one. How bout that…
- 1 lb. uncooked spaghetti
- 1 tablespoon olive oi
- 1 yellow onion
- 2 cloves of garlic (optional)
- 3 stalks of celery
- 3 carrots
- 1 handful of spinach
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of nutmeg
- ½ teaspoon salt
- 15 ounces part skim ricotta cheese
- 2 eggs, beaten
- 3-4 cups of your favorite tomato sauce
- 1 cup shredded cheese, like Mozzarella
- parsley and Parmesan for topping
Cook the spaghetti according to package directions. Drain and set aside to cool.
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.
You may need extra olive oil to toss with the noodles so they don’t stick together.
Adding one or two more eggs will give the whole thing a little more firmness and help it hold together better. Two eggs was enough for me, but if you really want to get the pie effect and you don’t mind a little extra eggy-ness, you could use three or four eggs.
Check out Lindsay@ a Pinch of Yum for more great ideas or if you’d like to print this recipe!
More inspiration to come…