Spaghetti was not made for baking. This I know.
Winding and twirling around a fork, yes. Not smothering in ricotta and mozzarella then cramming it into a casserole pan destined for the oven.
And that, my friends, is exactly why I did it. Because I hate rules. They bring out my rebellious side.
Especially food rules like don’t put cheese on fish. What about tuna melts? Or shrimp parmesan? Or cream cheese and lox? Some of the most delicious and loved combinations. Ever.
Do you see where I’m going with this?
If two ingredients taste good together then not eating them that way because of some age-old tradition is just plain silly.
Join me in my rebellion. Bake some spaghetti.
A comforting baked spaghetti casserole with ricotta, mozzarella, black olives, fresh tomatoes and parmesan.
Ingredients
Instructions
- Grease a 9x13 casserole pan. Preheat oven to 400 degrees F.
- Cook spaghetti to al dente. Drain and toss immediately with sauce. Add 2/3 of the spaghetti to the pan in an even layer.
- Mix the ricotta with the egg and parsley. Spoon over the spaghetti in the pan leaving an inch border around the edges. Cover the ricotta with the remaining spaghetti.
- Sprinkle mozzarella cheese evenly over top, then olives, then place the tomato slices down the center. Sprinkle the tomatoes with salt and pepper then drizzle a little olive oil over them. Sprinkle the parmesan over top of everything.
- Bake 25-30 minutes until warm in the center. Allow to set for 5 minutes before serving.
I can’t even imagine a world without Lox and Cream Cheese, it makes me so angry when I hear such nonsense! We literally grew up on pasta cheese dishes and Baked Ricotta Spaghetti was always one of my very best favorites especially when it gets all crunchy and gooey! (I have a tendency to add too much mozzarella:)
That’s why I adore your blog, Reeni, you ebb the flow…Thanks for sharing…
Louise recently posted..Pancakes or Doughnuts; It’s Shrovetide
I’m all about breaking the rules and trying new and fun things. The generous amount of olives totally makes this dish for me. Looks very pretty and delicious!
oh this looks so good, and just fun! it’s always good to be a food rule breaker :)
teresa recently posted..Salmon with Mango-Avocado Salsa
How interesting, I like how you stuffed the ricotta in the middle. I will have to think about this one. I have pinned it for future reference.
Tammi Kibler | How Do You Cook Quinoa recently posted..Urbane Grain Quinoa Blend Review and Contest
you read my mind, this is what I want for dinner. It looks super tasty.
jennifurla recently posted..Cinnamon Apple Spice Truffles