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Nancy's Kitchen - Tried and Tested Recipes
Baked Spaghetti #2
Baked Spaghetti #2
4 eggs
1-1/3 cups ricotta
3 ounces sliced
prosciutto, chopped
1/4 teaspoon
freshly ground pepper
1/2 teaspoon
salt
8 cups leftover spaghetti,
tossed in
Leftover sauce
Nonstick
cooking spray
3/4 cup grated Parmesan
cheese
2 cups chopped arugula
2
plum tomatoes, sliced
Mix eggs,
ricotta, prosciutto, pepper and salt in
large bowl. Fold in leftover spaghetti
and sauce. Spray 13- by 9-inch baking
dish with vegetable spray and place
pasta mixture in dish. Sprinkle 1/4 cup
Parmesan over top. Cover top evenly with
chopped arugula. Sprinkle with
additional 1/4 cup Parmesan. Cover top
with layer of tomato slices. Sprinkle
with remaining 1/4 cup Parmesan.
Bake at 350 degrees 40 minutes.
(Note that smaller casserole will have
shorter baking time.) Let stand at room
temperature 10 minutes before cutting.
This recipe yields 6 to 8 servings.
http://www.nancyskitchen.com
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