Ingredients 1 cup ricotta cheese
1 egg, slightly beaten
1 cup Parmesan cheese (or Parmesan Reggiano), divided
12 ounces spaghetti, cooked tender
1 cup grated mozzarella cheese, divided
1/2 cup béchamel sauce
Instructions 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.