Pasta

Spaghetti Pie

  • 6 ounces Spaghetti, cooked and drained
  • 2 tablespoons Olive oil or butter
  • 2 Eggs
  • 3/4 cup Parmesan cheese, shredded, divided
  • 1 cup Ricotta cheese
  • 1 to 11/2 cups Spaghetti sauce
  • 1/2 cup Mozzarella cheese, shredded

    • PREHEAT OVEN TO 350º. LIGHTLY GREASE A 10-inch PIE PLATE. SET ASIDE.

    TOSS HOT SPAGHETTI WITH OLIVE OIL OR BUTTER.

    COMBINE EGGS AND 1/2 CUP PARMESAN CHEESE. STIR INTO SPAGHETTI MIXTURE AND POUR INTO PREPARED PAN. FORM INTO A "CRUST".

    SPREADRICOTTA OVER BOTTOM OF CRUST. TOP WITH SPAGHETTI SAUCE AND ANY OTHER DESIRED TOPPINGS.

    BAKE UNCOVERED FOR 25 MINUTES. TOP WITH MOZZARELLA CHEESE AND BAKE 5 MINUTES MORE, UNTIL CHEESE MELTS. REMOVE FROM OVEN, SPRINKLE WITH RESERVED 1/4 CUP PARMESAN. COOL 10 MINUTES BEFORE CUTTINGINTO WEDGES.

    **BROWNED MEAT, OLIVES, MUSHROOMS, ETC., MAY BE USED AS TOPPINGS.

    ***RECIPE MAY BE DOUBLED AND BAKED IN 13x9-inch PAN. INCREASE BAKING TIME TO ABOUT 45 MINUTES.

    (PIE IS DONE WHEN KNIFE INSERTED COMES OUT CLEAN)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!