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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This differs from others because a mixture of mozzarella/ricotta/milk is spread over the spaghetti crust before any sauce. It may be the reason it doesn't dry out as others do. This one came from Betty Crocker. As with any pizza, use your own favorite toppings. Ingredients:
8 ounces spaghetti |
1/2 lb sausage |
2 eggs |
3/4 cup parmesan cheese, shredded |
1 1/2 teaspoons italian spices |
1 1/2 cups mozzarella cheese, shredded |
1 cup ricotta cheese |
2 tablespoons milk |
3/4 cup spaghetti sauce |
Directions:
1. Heat oven to 350. Grease cookie sheet or 12 inch pizza pan.
2. Cook and drain spaghetti as directed on package.
3. While spaghetti is cooking, cook sausage over medium-high heat until no longer pink. Drain.
4. Beat eggs. Stir in 1/2 cup parmesan and Italian seasonings. Toss egg mixture and spaghetti. Spread in a circle on cookie sheet.
5. Mix 1 cup mozzarella, the ricotta and milk. Spread over spaghetti mixture to within 1 inch of edge. Spread with spaghetti sauce to within 1/4 inch of edge of ricotta.
6. Top with sausage, remaining parmesan and mozzarella. Bake 25 to 30 minutes or until cheese begins to brown.
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