Easy Make Ahead! Spaghetti Pie with Ricotta and Summer Veggies

Ingredients

• 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

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