1 pound dry spaghetti, broken in half
2 large eggs
3 cups whole-milk ricotta cheese
1 1/2 cups shredded Italian-blend cheese, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons kosher salt, divided plus more for the cooking pasta
1 tablespoon olive oil, plus extra for greasing the pan
1 cup chopped scallions (from 4 scallions)
3 cloves garlic, minced
1 small zucchini or yellow squash, quartered lengthwise then sliced crosswise
1 large tomato, seeded and diced
1/4 cup chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
1 - Arrange a rack in the center of the oven and heat the oven to 350°F. Brush 1 (9-inch) pie pan with olive oil and set aside. Repeat with a second pie pan or, if you plan on freezing the second, line it with 2 pieces of aluminum foil instead, arranging them perpendicular to one another to completely cover it with an overhang of 3 to 4 inches.
2 - Bring 2 quarts of salted water to a boil in a large pot over medium-high heat. Add the pasta and cook 1 minute less than al dente, 8 to 10 minutes or according to package directions. Drain the pasta.
Whisk the eggs, ricotta, 1 cup of the Italian-blend cheese, pepper, and 1 of the teaspoon salt together in a large bowl until combined; set aside.
3 - Heat the oil in a large skillet over medium-high heat until shimmering. Add the scallions and remaining 1 teaspoon salt, and cook until bright green and beginning to brown, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Stir in the zucchini and tomato and cook until tender and most of the liquid has evaporated, 10 to 12 minutes. Stir in the parsley and basil.
4 - Scrape the vegetables into the cheese mixture, add the spaghetti, and toss to combine. Divide between the prepared pie pans. Sprinkle with the remaining 1/2 cup Italian-blend cheese.
If freezing the second pie, fold the overhanging foil over the top of the pie to completely cover. Label and freeze until solid.
5 - Bake the remaining pie until the heated through and golden brown, 25 to 30 minutes. Let cool on a wire rack for 5 minutes before slicing and serving.
Recipe from The Kitchn