BAKED SPAGHETTI WITH RICOTTA

INGREDIENTS

1 pound spaghetti

1 jar marinara sauce (I used Rao’s)

1 1/2 cups part-skim ricotta

1 egg

2 tablespoons fresh basil, chopped (plus more for garnish)

1/4 teaspoon crushed red pepper

1/4 cup parmesan cheese, grated

1 1/2 cups part-skim mozzarella cheese, shredded

Directions

Preheat oven to 350F.

Bring a large pot of water to a boil. Add about 3 tablespoons of salt to the water, or enough salt for the water to taste like the sea.

Add the spaghetti to the boiling water and cook according to the package directions.

While the pasta is cooking, make the ricotta mixture.

In medium bowl, combine the ricotta, basil, egg, crushed red pepper, parmesan cheese, and season with salt and pepper. Set aside.

Once the pasta is cooked and drained, add the pasta back to the pot. Mix in the jar of marinara sauce.

In a 9”x9” baking dish add half of the spaghetti. Spread the ricotta mixture over the spaghetti and smooth it out into a single layer, then add the second half of the spaghetti. Top with mozzarella cheese.

Cover the baking dish with tin foil and place in the oven. Bake for 20 minutes. Remove foil and bake for an additional 15 minutes, until the top is lightly browned.

Remove from oven and garnish with basil.

Serve immediately.