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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. Toss hot spaghetti in large bowl with the butter.
2. Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
3. Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
4. Bake approximately 10 minutes in a 350* oven.
5. Remove from oven and spread ricotta evenly over crust, but not to the edge.
6. Top with spaghetti sauce.
7. Bake uncovered for about 20 minutes at 350*.
8. Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
9. Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
10. Cool 10 minutes before cutting.
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