1 # Barilla Spaghetti
1 large container (32oz?) part skim milk Ricotta
1 8oz. pkg. Italian 5 shredded cheese blend
Â½ cup grated Parmigiano Reggiano Cheese
4 or 5 Eggs (5 if small) BEATEN
Â¼ cup chopped fresh parsley
Black pepper (coarsely ground)
3 slices (1/3 to Â½ inch thick) sliced Pepperoni CUBED
3 slices (1/3 to Â½ inch thick) sliced Genoa Salami CUBED
3 slices (1/3 to Â½ inch thick) sliced Coppocola (optional) CUBED
Preheat oven to 350 degrees
Prepare pan by greasing with margarine or butter
Cook Spaghetti - VERY al dente â€“ IN UNSALTED WATER
Immediately drain and cool in cold water â€¦ drain again
Starting with LARGE bowl, add Parsley, chopped cold cuts, black pepper, Parmigiano Reggiano, and shredded cheese. Stir well.
Then add Ricotta, stir and TASTE add more cheese if needed at this point.
Add beaten Eggs. Mix well
Add cooked Al dente Spaghetti and MIX THOUROGHLY using your hands to evenly distribute ingredients.
Add to pan coated with olive oil
Cover TIGHTLY with Tin Foil for first 20 minutes.
Bake 45 to 60 minutes until knife inserted to center comes out clean.
Internal temperature should be high to ensure eggs are sufficiently cooked!
Eat hot or cold â€¦ whichever you prefer.
*Pan: Recipe calls for 9X13 Pyrex pan, I use a spring-form pan with Bundt insert â€¦ sometime the top browns and sometimes it doesnâ€™t â€¦ I think my oven is crazy.