This is a great recipe when you have some cheeses to use up. I had a large ricotta and some mozzarella in the fridge and needed to use them. The reason I used the Springform Pan is because I wanted to freeze them and making it this way allows you to make nice easy slices to store. I used Ragu instead of making a sauce from scratch but I doctored it up pretty good. I made the pie in the evening, had it for dinner and then the next morning when it was cold, I just made nice even slices and bagged them for the freezer.
One Pound of Spaghetti
One Jar of Ragu
1 8 oz. can of Hunts Tomato Sauce
2 Italian Sausage Links, diced
32 oz. tub of Ricotta
8 oz. package of Mozzarella
3 Cloves Garlic, minced
Put on a big pot of water to boil and cook the pasta.
In a skillet, drizzle some olive oil. Add in the sausage and sauté until browned. Add in the garlic and stir for 2 minutes, not letting the garlic burn. Add in the jar of Ragu and the small can of Hunts. Add in some red pepper, parsley and salt & pepper to taste. Stir well and lower to simmer and cover. Check it and stir every 5 minutes for about 1/2 hour.
Meanwhile, in a large bowl, add in the Ricotta and Mozzarella. Save a little of the Mozzarella for the top of the pie. Add in the egg and some parsley and mix well. Your pasta should now be cooked. Drain pasta and add into the bowl with half of the sauce. Mix well. Add in the rest of the sauce, saving about 1/2 cup for the top of the pie.
In a Springform Pan, cover the bottom with sauce. Make sure you have the lock closed. Now slowly add the contents of the bowl to the pan. Add the rest of the sauce and Mozzarella to the top of the pie.
Bake on 350 for about 35 minutes or until done. Let it sit for about 15 minutes before you open the latch!! Enjoy!!