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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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One of our family favorites. This is the first attempt to write it down. Ingredients:
8 ounces spaghetti |
1 tablespoon olive oil |
1/2 medium onion, finely chopped |
8 ounces mushrooms, slices |
2 eggs, lightly beaten |
1/4 cup parmesan cheese, freshly grated |
1/2 cup reduced-fat sour cream |
3/4 cup ricotta cheese |
1 teaspoon dried parsley |
1/4 cup breadcrumbs |
1 cup spaghetti sauce |
1 cup mozzarella cheese or 1 cup provolone cheese, grated |
Directions:
1. Preheat oven to 375 degrees.
2. Cook spaghetti according to package directions.
3. While spaghetti is cooking, heat olive oil in a skillet. Add onion and cook until softened. Add mushrooms; cook until lightly browned. Remove from heat and drain excess moisture with paper towel.
4. Spray 9-inch pie crust; add breadcrumbs.
5. Mix spaghetti, eggs, Parmesan cheese, sour cream, ricotta and parsley. Put mixture into pie pan to form crust. .
6. Spoon sauce over pie (as you would a pizza). Top with mushroom-onion mixture. Place pie in oven for 30 minutes. Check pie periodically. If pie browns too quickly, cover with foil.
7. Remove pie from oven. Cover with mozzarella cheese. Return to oven for additional 10 minutes.
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