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Hello Maggie Wyma: "I loved it and so did my guest. I did not have ric…" Read More
7Ingredients
40Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 oz. spaghetti (cooked)
- 2 Tbsp. olive oil
- 2 eggs (well beaten)
- 3/4 cup shredded mozzarella (Sargento®, Traditional Cut, divided)
- 1 cup Sargento® Whole Milk Ricotta Cheese
- 1 cup pasta sauce
- 1/2 cup shredded mozzarella (Sargento®, Traditional Cut)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol165mg55% |
Sodium570mg24% |
Potassium420mg12% |
Protein25g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber3g12% |
Sugars8g |
Vitamin A20% |
Vitamin C2% |
Calcium35% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Molly Jandreau 3 years ago
It was very dry. Next time I make it I will add a layer of sauce in between.
shelby 5 years ago
Meh. I wish I could find my old spaghetti pie recipe. This one didn't have much flavor.
Hello Maggie Wyma 6 years ago
I loved it and so did my guest. I did not have ricotta or cottage cheese so I subsituted it with cream cheese and Italian seasoning and it turned out fantastic
Trisha H. 8 years ago
This recipe was very good and easy to make. The kids liked it as well (which is always a challenge). I added ground beef to the sauce and it was a great addition, although I think I will add pork sausage next time for a bit more flavor.