SPAGHETTI PIE

Sister Debi Wilhoit

Royal Oak Ecclesia, Michigan

This recipe came from Sis. Lori Cusenga (Royal Oak Ecclesia, Michigan). Sis. Lori is Italian, so she makes really GOOD STUFF!!

Crust:

2 Cups cooked thin spaghetti (about 6 oz.) not too done

1 oz. grated romano or parmesan cheese (1/4 cup)

1 egg beaten

Mix in bowl egg and romano (or parmesan) cheese. Pour over spaghetti and mix well. Spray 9" pie plate with cooking oil or olive oil and spread mixture on bottom and up the sides a little to form "crust." Set aside.

Sauce:

2 tsp. margarine

1/2 cup each diced onion and green (or red) pepper

1 clove garlic, minced

6 oz. ground beef

1 cup canned whole tomatoes

3 oz. tomato paste

1 tsp. parsley and 1 bay leaf can be added to sauce

In a saucepan, sauté onion and pepper until onion is clear. Remove and set aside. Brown ground beef and pour off fat. Coarsely chop tomatoes and add to beef. Add tomato paste, onion, pepper (parsley and bay leaf) and cook about 45 minutes longer. (1/2 tsp. baking soda can be added to cut the acid.)

Assembling:

2/3 cup part skim ricotta cheese

2 oz. mozzarella cheese, shredded

On top of pasta "crust" break up ricotta. Put sauce on top of that and bake at 350 degrees F. for 30 minutes. Put shredded mozzarella on top and bake 10 minutes longer.

 

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