Spaghetti Pie

Ingredients

• 1 pound spaghetti

• 1/4 cup TAO Extra Virgin, Infused, or Pressato Olive Oil

• 3 garlic cloves, minced

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1/4 cup TAO Herbs di Napoli Balsamic Vinegar

• 1/2 cup grated Parmesan cheese

• 1/2 cup chopped fresh basil leaves

• 3 eggs, beaten

• 1 cup ricotta cheese

• Salt and pepper to taste

Directions

1. Preheat the oven to 350°F (175°C). Cook the spaghetti according to the package directions, and then drain it.

2. In a large skillet, heat the olive oil over medium heat. Add the garlic, onion, and red bell pepper, and cook for 5-7 minutes until the vegetables are soft.

3. Add the cooked spaghetti to the skillet with the vegetables, and toss to combine. Add the balsamic vinegar, Parmesan cheese, and chopped basil, and stir to combine.

4. In a separate bowl, beat the eggs and mix in the ricotta cheese. Add this mixture to the spaghetti mixture, and toss to combine. Season with salt and pepper to taste.

5. Transfer the spaghetti mixture to a greased 9-inch pie dish. Smooth out the top with a spatula.

6. Bake the spaghetti pie in the preheated oven for 30-35 minutes until it is set and golden brown on top.

7. Let the pie cool for 10 minutes before slicing and serving. Optional: garnish with additional fresh basil leaves before serving.