The Kitchn: Summery spaghetti pie is a fresh new take on the classic weeknight meal
By Patty Catalano
on
2 large eggs
3 cups whole-milk ricotta cheese
1 1/2 cups shredded Italian-blend cheese, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons kosher salt, divided plus more for the cooking pasta
1 tablespoon olive oil, plus extra for greasing the pan
1 cup chopped scallions (from 4 scallions)
3 cloves garlic, minced
1 small zucchini or yellow squash, quartered lengthwise then sliced crosswise
1 large tomato, seeded and diced
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