In a bowl, stir ricotta cheese, egg and ¾ cup Parmesan cheese. In a baking dish, layer cooked spaghetti, half of the ricotta cheese mixture and 1/3 cup moz­zarella cheese. Repeat with one more layer. Drizzle with bécha­mel sauce and top casserole with remaining mozzarella and Parmesan cheeses. Bake at 450 for 25 minutes or until cheese is melted and bubbly. Cook’s notes: You can use a Bo­lognese sauce with this recipe, or advertise it as vegetarian. Watch baking times, since your pizza oven is likely to bake at different temperatures.

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