Ingredients: 8 ounces cooked spaghetti noodles, drained 4 slices bacon, diced 1 15-ounce container part-skim ricotta cheese Dry white wine, optional 1 4-ounce package 6-Cheese Italian shredded cheeses 3 large eggs, beaten Salt and freshly ground black pepper, to taste
Directions:1. Preheat oven to 350 degrees. 2. Place the spaghetti in a large bowl and set aside. Saute the diced bacon in a skillet over medium-high heat until crisp and browned. Set aside to cool. 3. Combine the ricotta cheese, wine, 1 1/2 cups of the shredded cheese and the eggs in a medium bowl. Stir into the spaghetti. Pour the bacon and drippings over the spaghetti and toss lightly to combine. Season to taste with salt and pepper and toss again. Place the mixture in 9-inch round ovenproof baking dish and top with the remaining shredded cheese. Bake for 30 minutes. Cut into wedges and serve. |