(credit may go to GH May 2006)
Prep 30 minutes
Bake 25 minutes
Makes 6 main dish servings
½ pound spaghetti
2 large eggs
1 container (15 oz.) part-skim ricotta cheese
¾ c. plus 2 Tbsp. grated Parmesan cheese
1-cup marinara sauce
½ cup shredded mozzarella cheese
1. Cook spaghetti according to package directions; drain.
2. Preheat oven to 350’
3. Grease 9-inch glass pie plate
4. In a large bowl, with fork, beat eggs.
5. Stir in ricotta, ¾ cup of Parmesan, and marinara sauce until blended.
6. Add spaghetti to ricotta mixture and stir until well coated.
7. Transfer spaghetti mixture to prepared pie plate.
8. Sprinkle with mozzarella and remaining 2 Tbsp. Parmesan.
9. Bake pie 25 minutes
10. Remove and let stand 10 minutes for easier serving.
11. Cut into wedges and serve.
1 comment:
I saw this recipe in the March 2006 Good Housekeeping, and made it the other night. It was great.
I added cooked Italian sausage, chopped onion, 2 large garlic cloves (minced), drained canned mushrooms, Italian seasoning, and upped the mozzarella cheese.
Thanks for the recipe; GH doesn't have it on their site, though I know I searched correctly, as I kept the printed page from the magazine, which shows a lovely photo.
Post a Comment