Spaghetti Pie
Ingredients
The pasta and base
-
1
lb.
uncooked spaghetti
-
1
tablespoon
olive oil
-
1
medium
yellow onion
-
2
cloves
garlic (optional)
-
3
stalks
celery
-
3
medium
carrots
-
1
handful
spinach
-
½
teaspoon
dried basil
-
½
teaspoon
dried oregano
-
a tiny sprinkle
nutmeg
-
½
teaspoon
salt
-
15
ounces
part skim ricotta cheese
-
2
eggs, beaten
The toppings
-
3–4
cups
your favorite tomato sauce
-
1
cup
shredded cheese, like Mozzarella
-
to taste
parsley and Parmesan for topping
Instructions
- Cook the spaghetti according to package directions, then drain and set aside to cool.
- Mince the onion, garlic, celery, and carrots. Heat olive oil in a large skillet; add the onion and sauté for 5 minutes. Add garlic, celery, and carrots; sauté for another 5 minutes. Add spinach and cook until wilted. Stir in spices and set aside to cool.
- Preheat the oven to 350°F. Mix ricotta and eggs together. Toss cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish or a 9x13 rectangular pan.
- Top with sauce and cheese, cover with oiled aluminum foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes.
- Let stand for 5-10 minutes to soak up excess moisture. Top with parsley and Parmesan, then cut into wedges or scoop out to serve.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
12g
Total carbohydrates
45g
Total protein
15g
Sodium
400mg
Cholesterol
70mg
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