Baked Ricotta Spaghetti

• 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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1. Grease a 9x13 casserole pan. Preheat oven to 400 degrees F.
2. Cook spaghetti to al dente. Drain and toss immediately with sauce. Add 2/3 of the spaghetti to the pan in an even layer.
3. Mix the ricotta with the egg and parsley. Spoon over the spaghetti in the pan leaving an inch border around the edges. Cover the ricotta with the remaining spaghetti.
4. Sprinkle mozzarella cheese evenly over top, then olives, then place the tomato slices down the center. Sprinkle the tomatoes with salt and pepper then drizzle a little olive oil over them. Sprinkle the parmesan over top of everything.
5. Bake 25-30 minutes until warm in the center. Allow to set for 5 minutes before serving.