Spaghetti Pie |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | 316 | 41 | 14.3gm | 553.4mg | 30gm | 17gm | 268.3mg |
| INGREDIENTS: | ||
| 6 ounces uncooked spaghetti | 2 tablespoons olive oil or butter | 1/3 cup grated Asiago or Parmesan cheese |
| 2 eggs, well-beaten | 1 (8-ounce) carton ricotta cheese | 1/2 cup chopped bell pepper |
| 1/4 cup chopped onion | 8 ounces sliced mushrooms (optional) | 1-1/2 cups homemade or jarred tomato sauce |
| 1 teaspoon dried basil and/or oregano | 1/2 teaspoon garlic salt, or to taste | 1/2 cup (2 ounces) shredded mozzarella cheese |
| 1 | Heat oven to 350 degrees. Lightly oil 10-inch pie plate or deep-dish pizza pan. |
| 2 | Cook the spaghetti according to package directions and drain thoroughly. (If using leftovers you need about 3 cups of pasta.) |
| 3 | Stir the oil into the hot spaghetti. stir in the cheese and eggs. Press spaghetti into the bottom and sides of the prepared pan to form a crust. |
| 4 | Spread the ricotta on top of the spaghetti. Sprinkle with the pepper, onion and mushrooms. Pour on the tomato sauce, then sprinkle with basil and garlic salt. |
| 5 | Bake, uncovered, for 25 minutes. Sprinkle the mozzarella on top and bake until cheese melts, about 5 minutes. |