Baked spaghetti pie
1/2 lb cooked spaghetti
2 large eggs
1 container ricotta cheese (or cottage)
3/4 c plus 2 T grated parmesan or romano cheese
1 c marinara sauce
1/2 c shredded mozzerella cheese
Preheat oven to 350F. Grease 9-inch glass pie plate. In large bowl, with fork, beat eggs. Stir in ricotta and 3/4 c parmesan cheese until blended.

Add spaghetti to ricotta mixture and stir until well coated. Transfer spaghetti mixture to pie plate, top with marinara sauce. Sprinkle with mozzerella and remaining 2 T parmesan.

Bake 25 minutes. Remove and let stand 10 minutes before serving. Cut into wedges to serve.
Good Housekeeping (March 2006)
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