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Baked Ricotta Spaghetti

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Baked Ricotta Spaghetti

Ingredients

  • butter, for greasing the pan
  • 12 ounces spaghetti
  • 4 cups tomato sauce
  • 15 ounces ricotta cheese
  • 1 egg, beaten
  • 1 tablespoon chopped fresh parsley
  • 8 ounces mozzarella cheese, shredded
  • 1 cup black olives, choppped
  • 1 large tomato, sliced
  • sea salt and fresh black pepper
  • extra-virgin olive oil, for drizzling
  • 1/3 cup grated parmesan cheese, plus more for serving
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