Tomato Basil and Romano Ricotta Spaghetti Pie

I found this recipe on another food blog.

We change the recipe a little, to make one large pie instead of smaller pies.

  • Homemade or store bought meat sauce
  • 2 cups ricotta
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic salt (we used garlic powder)
  • 1 lbs spaghetti noodles
  • 1 roll French bread dough (we don’t have this here, so we used crescent roll dough, which I don’t think worked out in the same way)
  • 1/4 cup shredded Romano cheese
  • 1 1/2 cup mozzarella cheese
  1. In a bowl, mix together the ricotta, mozzarella, Romano cheese, salt, pepper and garlic salt
    (or powder).
  2. Break the noodles into smaller pieces (we forgot this part) and cook according to package instructions.
  3. Unroll the French bread dough and separate into 3 pieces. Press into bottom of springform pans. (We pressed our crescent dough together and placed on the bottom of a large oven dish.) Bake 10 minutes then remove from oven.
  4. In layers, place noodles, cheese mixture and meat sauce over bread. Repeat for another layer. Sprinkle with remaining mozzarella and Romano. Bake 25-30 minutes.

Ricotta Spaghetti Pie

Verdict: This was a very tasty dish! I wish we had remembered to cut the noodles, because the long pasta made it kind of hard to serve. I don’t think the bread base really worked, though maybe it was because we didn’t have the right kind. The meal was like a lasagna but with spaghetti as the main noodle, so I loved that!

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