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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I'm a real pasta fan and I like fish as well, so I decided to combine the two. When my granddaughters are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pint-size and senior-size appetites.Mrs. Ruth Lee, Troy, Ontario Ingredients:
4 ounces uncooked spaghetti, broken into 2-inch pieces |
1/4 cup grated parmesan cheese |
1 egg, lightly beaten |
1 teaspoon butter |
1 garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
filling: |
1 tablespoon finely chopped onion |
1 teaspoon butter, melted |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon celery salt |
1/4 teaspoon garlic and herb seasoning |
1/8 teaspoon pepper |
1/4 cup milk |
1/4 cup sour cream |
1 egg, lightly beaten |
1 can (6 ounces) tuna, drained and flaked |
1/4 cup grated parmesan cheese, divided |
1 small tomato, thinly sliced |
minced fresh parsley |
Directions:
1. Cook spaghetti according to package directions; rinse in cold water and drain. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
2. In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended.
3. Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan.
4. Bake at 350° for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting. Yield: 6 servings.
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