- 8 oz. (1/2 lb) spaghetti
- 4 tablespoons of olive oil
- 2 medium eggs
- 3/4 cup shredded Parmesan cheese
- 1 1/2 cup ricotta Cheese
- 1 cup tomato sauce
- 1/2 cup shredded Mozzarella cheese
- 3 large tomatoes, sliced (1/4”)
- 1 teaspoon of dried oregano leaves
- 1 teaspoon of chopped basil
- Coarse sea salt
Preheat oven to 350°F (175º).
Boil pasta softer than al dente, having added a teaspoon of salt to the water. Drain and reserve.
Whisk eggs, mix with Parmesan. Add to the pasta and mix well.
Brush an 12” baking pan with half the olive oil.
Arrange the pasta in the pan, building up on the edges.
Fill in with the ricotta cheese.
Cover the ricotta with the tomato sauce.
Season the tomatoes with the oregano, basil, a pinch of pepper and salt to taste.
Arrange the tomatoes on top of the tomato sauce.
Drizzle with the remaining olive oil.
Bake for 20 minutes. Remove from the oven, cover with the mozzarella and return to the oven until the mozzarella has melted.
Remove from the oven. Let it rest for a couple of minutes before serving. Serve with salad of your choice.