Spaghetti Pie
Spaghetti Pie might be a good recipe to expand your main course repertoire. For $1.3 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 388 calories, 20g of protein, and 10g of fat. This recipe serves 8. A mixture of tomato sauce, spaghetti, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. A few people made this recipe, and 66 would say it hit the spot. It is brought to you by Pinch of Yum. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a super spoonacular score of 92%. Try Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son, Spaghetti Pie, and Spaghetti Pie for similar recipes.
Servings: 8
Ingredients:
3 carrots
3 stalks of celery
½ teaspoon dried basil
2 eggs, beaten (see notes)
2 cloves of garlic (optional)
tiny tiny sprinkle of nutmeg
1 tablespoon olive oi
½ teaspoon dried oregano
parsley and Parmesan for topping
15 ounces part skim ricotta cheese
½ teaspoon salt
1 cup shredded cheese, like Mozzarella
1 lb. uncooked spaghetti
1 handful of spinach
1 lb. of your favorite tomato sauce (see notes)
1 yellow onion
Equipment:
frying pan
oven
aluminum foil
pie form
Cooking instruction summary:
Cook the spaghetti according to package directions. Drain and set aside to cool.Mince the onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes. Add the garlic, celery, and carrots; saute for another 5 minutes. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.Preheat the oven to 350 degrees. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish (mine was 9 inches - you could also just use a 9x13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn't stick. Bake for 20 minutes; remove foil and bake for an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan. Cut into wedges or scoop out with a spoon and serve.
Step by step:
1. Cook the spaghetti according to package directions.
2. Drain and set aside to cool.Mince the onion, garlic, celery, and carrots.
3. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes.
4. Add the garlic, celery, and carrots; saute for another 5 minutes.
5. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.Preheat the oven to 350 degrees.
6. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture.
7. Transfer to a greased pie dish (mine was 9 inches - you could also just use a 9x13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn't stick.
8. Bake for 20 minutes; remove foil and bake for an additional 5 minutes.
9. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan.
10. Cut into wedges or scoop out with a spoon and serve.
Nutrition Information:
covered percent of daily need
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