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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Friend fixed this for our lunch recently, and I was surprised at how many veggies can be packed into one really tasty dish. It can be lightened up with your choice cheeses, but doggoneit ! FAT tastes good ! Says it serves 6-8, but don't count on it! Ingredients:
2 eggs |
1 1/2 cups spaghetti, cooked |
4 tablespoons parmesan cheese, grated, divided |
1 tablespoon butter, melted |
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry |
2 cups pizza sauce, approximately |
3/4 cup ricotta cheese |
1/4 cup carrot, finely shredded |
1/4 cup fresh mushrooms, chopped |
1 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
1/2 cup mozzarella cheese, shredded |
Directions:
1. In a bowl, beat 1 egg, stir in spaghetti, 2 Tablespoons Parmesan, and butter.
2. Spread onto the bottom and up the sides of a greased 9 inch pie plate.
3. Spread spinach over top.
4. In a bowl, beat remaining egg. Stir in Ricotta and remaining Parmesan.
5. Spread over spinach.
6. Combine pizza sauce, carrot, mushrooms, oregano, basil, and garlic powder.
7. Pour over cheese mixture.
8. Bake, uncovered, at 350 degrees for 25 minutes.
9. Sprinkle with mozzarella and bake 5 more minutes, until cheese melts.
10. Let stand for 5 minutes before slicing.
11. Try to have each layer slightly less filled to the edge, so that each layer is visible.
12. Cooking time does not include boiling pasta.
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