You get home from work at 5:15 pm. Guests are coming for dinner at 6:00 and you are trying yet another new recipe, hoping it’s a hit and your guests will come back. Score! Back in the 80’s my good friend Jill used to make spaghetti pie and I used to have the recipe. Well, do you think I could find it these many years later? Google is my best friend and this entry isn’t exactly like Jill’s, but it is a yummy second. Happy St. Patrick’s Day, by the way, and notice the green lettuce in the salad. There you go.
Spaghetti Pie
2016-02-25 05:55:15
Quick, cheesy and easy.
Ingredients
- 6 oz. spaghetti, cooked (I used thin)
- 2 T. olive oil
- 2 eggs, well-beaten
- 3/4 c. shredded Parmesan cheese, divided
- 1 c. whole milk Ricotta cheese (yes you can use skim, but why?)
- 1 c. pasta sauce
- 1/2 cup shredded Mozzarella cheese
Instructions
- Drain spaghetti well, then put in a large bowl and toss with the olive oil. Stir in eggs and 1/2 cup Parmesan.
- Pour mixture into greased 10-inch pie plate; form into a "crust" by pushing spaghetti up the sides of the plate and forming an indentation in the center.
- Spoon Ricotta cheese over the crust. Top with pasta sauce. Bake in preheated oven at 350 for 25 minutes.
- Top with Mozzarella and remaining Parmesan and bake another 5 minutes, or until cheese is melted. Cool 10 minutes before cutting.
Notes
- You can also add veggies to this dish. I used shredded zucchini that I sauteed with a little onion and put it on top of the Ricotta cheese layer. Spinach would also be good.
Adapted from Sargento Recipes
Adapted from Sargento Recipes
Mormon Mavens https://www.mormonmavens.com/