Baked Spaghetti
Servings: 4 Servings
Calories: 443kcal
Print Recipe
Equipment
- Omnia stove top oven (for the ovenless)
- Small baking pan (for conventional oven users)
- Mixing bowl Large enough to hold complete mixture
Ingredients
- 2 Eggs
- 1/3 Cup Ricotta Galley options: cottage cheese or greek yogurt
- 1/4 Cup Grated parmesan
- 4 Cups Cooked spaghetti
- 2 Cups Spaghetti sauce
- 1 Cup Grated mozzarella
- Salt and pepper to taste
- 1/4 Cup panko crumbs optional
Instructions
- In mixing bowl, whisk eggs and stir in ricotta and Parmesan
- Stir in cooked spaghetti and combine to coat well with egg mixture
- Finally stir in sauce and combine well
- Scoop mixture into prepared baking pan. Here’s a Galley tip for you..take a fork and swirl strands of spaghetti to form small mounds throughout the pan. Toss panko and mozzarella together than sprinkle evenly over all.
for Omnia stove top users
- Cover pan and place on pre-heated base plate and cook on high for 5 minutes on high then reduce heat to medium low and cook for an additional 20 minutes until cheese is melted and mixture is bubbling.
for conventional oven users
- Place filled baking pan in pre-heated 375 ° oven and cook for about 20 minutes or until cheese is golden and mixture is bubbling.
Nutrition
Calories: 443kcal | Carbohydrates: 54g | Protein: 24g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 990mg | Potassium: 555mg | Fiber: 5g | Sugar: 7g | Vitamin A: 984IU | Vitamin C: 9mg | Calcium: 298mg | Iron: 4mg