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Asiago Spaghetti Pie


  • ½ cup Ricotta cheese
  • 1 cup shredded Asiago cheese
  • 116 ounce bottle Marzetti’s Asiago Peppercorn Dressing
  • 2 eggs
  • 1 pound cooked chicken breast chopped
  • 8 ounces spaghetti cooked, drained


  1. Preheat the oven to 350°F.
  2. Cook the pasta according to the package instructions and drain.
  3. In a large bowl, whisk the dressing together with the ricotta and eggs and smooth. Add the meat and the pasta to the ricotta mixture, and stir just until combined.
  4. Place the pasta in a 9-inch pie dish or cast iron skillet. Sprinkle with 1/2 cup cheese. Bake covered for 25 minutes. Remove the cover and bake for and additional 10 minutes or until cheese is bubbly and browned.
  5. Let stand for 10 minutes before serving.


You can use other creamy dressings or different meats to change this recipe up.