This Cheesy Pesto Spaghetti Pie is loaded with creamy pesto spaghetti and covered with a thick layer of mozzarella cheese! It's extra creamy, hearty and delicious!
Preheat your oven to 350 degrees. Mince your garlic finely. Add olive oil on medium heat to your large saute pan. Add the dried thyme, dried basil, dried oregano, red pepper flakes, and garlic to the pan. Toast the spices and garlic for 1-2 minutes until fragrant.
Next, add in 1/2 cup of the cashew pesto and 3 cups of water. Stir until combined. Add in your spaghetti noodles (break in half if neccessary to fit in the pan) and turn the heat up to medium/high to get it to a boil. Once boiling, turn heat down to medium and cook the noodles for 8-10 minutes or until al dente, stirring frequently to prevent sticking. Don't worry if it seems like there is too much liquid, it will thicken as it cooks.
Once your noodles are cooked through, take pan off the heat. Add in your ricotta cheese and the other 1/2 cup of the cashew pesto. Mix until combined. Adjust seasonings (add salt and pepper) if needed.
Top the pan with the shredded mozzarella cheese. Place pan directly into the oven and bake for 20-25 minutes. For extra bubbly golden cheese, broil at the end for 2-3 minutes - watching closely to make sure it does not burn!
Garnish with fresh basil and more red pepper flakes! Eat while warm. Enjoy!
I am using a 4 qt. saute pan in this recipe.