- 1/2 cup extra virgin olive oil
- 6 cloves garlic, minced or grated
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1 teaspoon crushed red pepper flakes
- Kosher salt and pepper
- 1 pound dry spaghetti
- 1 jar (24 ounce) marinara sauce
- 4 eggs
- 1 cup whole milk ricotta cheese
- 1 1/2 cups mozzarella
- 1/2 cup grated parmesan cheese
- Fresh basil and/or oregano, for topping
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large (12-inch or larger) oven-safe saucepan, combine the olive oil, garlic, oregano, basil, parsley, and crushed red pepper flakes. Cook over medium heat, stirring often, until the garlic is golden and caramelized (about 5 minutes).
3. Carefully add the marinara sauce, two cups water, and season with salt and pepper. Add the spaghetti, breaking it in half if needed to make it fit in your pan. Increase the heat to high. Bring the mixture to a boil. Stir frequently until the spaghetti is al dente, about 8-10 minutes.
3. Meanwhile, in a medium bowl, combine the eggs, ricotta, and parmesan.
4. Remove the pasta from the heat and stir in the ricotta cheese mix. Top with mozzarella. Transfer to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Top with fresh basil.
What is your go-to one-pan meal? Share it with us in the comments so we can rotate it into our family celebrations and at-home date nights.
