- Preparation : 20 minutes
- Cooking : 30-35 minutes
- Calories : about 540 kcal per serving
- 400g of spaghetti
- 400 g of peeled tomatoes
- 4 ribbed tomatoes
- 250 g of ricotta
- 150 g of grated Parmigiano Reggiano DOP
- 200 g scamorza (thinly sliced)
- 200 g cooked ham (sliced)
- 8 eggs
- 1 clove of garlic
- 1 bunch of chopped parsley
- Extra virgin olive oil to taste
- Salt and pepper to taste
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