Baked Ricotta Spaghetti Casserole Recipe

Italian cuisine · 570 calories

Baked Ricotta Spaghetti Casserole recipe

About this recipe

A hearty and cheesy baked pasta dish perfect for dinner. This vegetarian recipe combines ricotta, mozzarella, and parmesan cheeses with a rich spaghetti sauce for a comforting meal.

Ingredients

  • 500 G Marco Alimentari Italian Ricotta Cheese
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • 350G Heinz Tomato & Chilli Pasta Sauce
  • 50G Pepper Black Ground BWFO
  • 400G Sabarot Chia Seeds, 400G
  • 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

  1. 1. Preheat oven to 350°F (175°C). Lightly grease a 10-inch pie plate and set aside.
  2. 2. In a large mixing bowl, combine 1/4 cup chia seeds with 1/2 cup water and let sit for 5 minutes to thicken. Then whisk together the chia mixture, 1 cup ricotta cheese, 3/4 cup grated parmesan cheese, and a pinch of salt and pepper until smooth.
  3. 3. Spread 1 cup of spaghetti sauce evenly over the bottom of the prepared pie plate.
  4. 4. Pour the ricotta mixture over the spaghetti sauce, spreading it evenly with a spatula.
  5. 5. Sprinkle 1/2 cup shredded mozzarella cheese evenly over the top.
  6. 6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  7. 7. Remove from the oven and let cool for 5 minutes before slicing and serving.