A friend asked if I'd ever had spaghetti pie. I'd never heard of it. Well she raved so I looked it up and gave it a shot. I wasn't overwhelmed but might try again with some tweaks. For one, from the picture you can see that it didn't hold its shape - it was supposed to - the noodles should have been a crust. Well, I think the noodles should have been dried after cooking - too much water left on them after draining caused it to run. So, I made that update but haven't tried the recipe again so I'm not sure if something else needs to be done as well or not.
6-8 oz cooked spaghetti, completely drained to the point of being dry
2 Tbsp olive oil
2 eggs, well beaten
1/2 cup (2 oz) shredded Parmesan cheese
3/4 cup (3 oz) shredded mozzarella
6-12 oz ricotta (could substitute cottage cheese) (I like ricotta so I went heavy)
1 package Italian sausage, cooked and crumbled
1 cup sauce (or however much you like - I don't think 1 cup is enough). Use the Homemade Tomato Sauce recipe.
Toss noodles with olive oil. Add beaten eggs and Parmesan until well mixed. Dump into greased 10 inch deep dish pie pan. Smooth out so it's even...this is your crust.
Spoon ricotta over the crust.
Decide if you want your sausage as part of your sauce or separate. If separate, add sausage on top of ricotta and top with sauce. If together, add your sausage sauce on top of ricotta.
Bake in your preheated 350 degree oven for 25 minutes.
Top with 1/2 of your mozzarella, and bake 5 more minutes. Top with the other half of mozzarella and let sit about 10 minutes before serving.
Enjoy!
No comments:
Post a Comment