Spaghetti Pie with Roasted Tomatoes

1: Preheat the oven to 350°F.

2: Grease a casserole dish or round skillet with olive oil.

3: Spread cherry tomatoes out on a baking sheet, drizzle with olive oil, and sprinkle with salt.

4: Roast the tomatoes in the oven for 35 minutes and let them cool.

5: Toss the cooled tomatoes with the leftover spaghetti, the 2 beaten eggs, the 2 cups of shredded cheese, and chopped parsley. Season with salt and pepper to taste and mix well.

6: Place the pasta mixture in the casserole evenly, pressing gently with the back of a spoon.

7: Spread the spaghetti sauce evenly on top of the noodles.

8: Top evenly with parmesan cheese and place the casserole on a baking sheet.

9: Bake for 40 minutes, or until the dish is hot and bubbling and parmesan is slightly browned.

10: Remove from the oven, let cool a bit, sprinkle with basil, and cut into wedges.

11: Serve plain or with more roasted tomatoes on top.