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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.


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