Prep 10 mins
Cook 30 mins
I found this in the paper quite a few years back. I believe it's a Mr. Food recipe, but it obviously was printed with errors, because my first attempt was a bomb. I fooled around with it and this is what I have. Feel free to add any additional herbs to the ricotta, are any other ingredients you may like, but this does make a nice meat-free entree. A sald and some crusty bread and you're all set!
- 8 ounces spaghetti, cooked and drained
- 2 tablespoons butter
- 2 large eggs, well-beaten
- 1⁄2 cup parmesan cheese, plus
- 2 tablespoons grated parmesan cheese
- 1 cup ricotta cheese
- 1 cup prepared spaghetti sauce, of your choosing
- 3⁄4 cup shredded mozzarella cheese
- Toss hot spaghetti in large bowl with the butter.
- Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
- Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
- Bake approximately 10 minutes in a 350* oven.
- Remove from oven and spread ricotta evenly over crust, but not to the edge.
- Top with spaghetti sauce.
- Bake uncovered for about 20 minutes at 350*.
- Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
- Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
- Cool 10 minutes before cutting.
Snowstorm outdoors so I decided I had all ingredients on hand and made for lunch today. Good recipe. I used a mushroom tomato sauce I had made and it tasted really good. Next time I would cut the spaghetti so it fits better in the pie plate and will brown better. Excellent recipe.
This was divine comfort food! I used all mozzarella cheese as my stepson has a tendency to get migraines from yellow cheese, so I left out the parmesan. I also used a local 5% fat cheese instead of the ricotta. Together with some homemade spaghetti sauce and a bit of personalized seasoning, this was a delicious supper with just an Israel salad on the side. I never actually met MEP but feel that I came to know her through her humor and wit in the forums. Rest well, Mary Ellen.
This was an easy recipe to assemble. I made a few changes: broke the dried spaghetti strands up into thirds (makes slicing the pie much easier), replaced ricotta with tofu, switched most of the mozzarella for feta and added Greek oregano. Used Newman's Own Cabernet Marinara Sauce and garnished the top of the pie with fresh basil. Allow pie to set 10 minutes before slicing. Served with a simple tossed salad and focaccia. For MEP. Rest in Peace.