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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you like, add pepperoni to this dish that will please kids. For adults, a funkier cheese such as provolone will offer more oomph. Ingredients:
8 ounces spaghetti |
2 tablespoons olive oil |
1/4 cup freshly grated parmesan cheese |
1 egg, beaten |
1 onion, chopped |
1 clove garlic, minced |
2 cups sliced mushrooms |
3/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1 (14 ounce) can tomato sauce |
1 1/2 cups shredded mozzarella cheese |
3/4 cup chopped sweet green pepper |
Directions:
1. In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes, until tender but firm; drain and transfer to a bowl.
2. Toss with 1 TBS of the oil; let cool.
3. Toss with Parmesan and egg.
4. Press over the bottom and sides of a greased 9 inch pie plate.
5. Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes.
6. Add tomato sauce; cook, stirring occasionally, for 10 minutes, until thickened.
7. Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over top.
8. Sprinkle with greenpepper and remaining mozzarella.
9. Bake 375*F for 30 minutes or until spaghetti is golden brown.
10. Let stand for 5 minutes.
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