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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Thought this sounded good and a bit different from the usual spaghetti pie. Recipe source: Cok's Country (February 2005) Ingredients:
salt |
4 ounces vermicelli, broken into 2-inch pieces |
1 garlic clove, minced |
2 tablespoons butter |
1 cup parmesan cheese, grated |
1 egg, beaten |
1 tablespoon fresh basil, minced (or 1 teaspoon dried) |
2 teaspoons vegetable oil |
1 onion, chopped |
1/2 lb ground beef |
1 (15 ounce) can tomato sauce |
3 tablespoons tomato paste |
1 teaspoon sugar |
1 tablespoon fresh basil, minced (or 1 teaspoon dried basil) |
salt |
pepper |
1 cup ricotta cheese |
1 egg |
1 teaspoon dried oregano (or 1 tablespoon fresh, minced) |
1 1/2 cups mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350-degrees F.
2. Bring about 2 quarts of water to a boil and add pasta and salt and cook according to directions on package. Drain.
3. Combine drained pasta, garlic, butter, parmesan, egg and basil in a bowl. Press mixture into a deep 10-inch pie pan.
4. Bake for 15-20 minutes or until crust is set. Let cool.
5. To make filling heat oil in a large skillet over medium heat. Add onion and cook for 3-5 minutes or until soft. Add beef and cook 6-8 minutes or until brown. Drain off excess fat.
6. Stir in tomato sauce, tomato paste, and sugar and summer for 3-5 minutes. Stir in basil, salt and pepper.
7. In a small bowl, combine ricotta, egg and oregano. Spread cheese mixture over pasta crust. Top with meat sauce and sprinkle with mozzarella.
8. Bake for 25-30 minutes. Cool 15 minutes before slicing.
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