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Spaghetti Pie

1 cup ricotta cheese ( I usually use more... probably almost double)
6 ounces mozzarella cheese (again... more probably about 8-10)


Crust:

6 ounces thin spaghetti (vermicelli)
1 clove garlic
1/4 cup butter
1/2 cup grated parmesan (always get fresh parmesan)
1 large egg beaten
1 tablespoon fresh basil or 1 teaspoon dried


Filling:

1/2 lb ground beef
3/4 lb Italian sausage
1/2 cup chopped onion
1 15-oz can tomato sauce
1 6-oz can tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano

Preheat oven to 350F, take ricotta out of fridge

Start by cooking sausage and beef together (cut up the sausage so they're both done at the same time) with the onion, at the same time cook the spaghetti

Drain fat from pan, add all other ingredients... heat thoroughly

Strain spaghetti and place in a big bowl with other crust ingredients... mix and slice... (I do both at once... a knife and a spoon)

To assemble pie, lay down the "Crust", (the above will fill two 10-inch pie pans or one 9"x13" pan... cook both, or freeze one), then add the ricotta, spread... (this is probably easier if you leave the ricotta out ahead of time, I never remember to do that...), then add the "Filling" then top with grated mozarrella. (I sprinkle some oregano on top of the cheese, too)

Cook at 350 for 30 minutes or until golden brown.

Source: "Beyond Parsley"

Submitted by: Pete on April 22, 2010, 8:34 pm

This recipe is included in 3 recipe books.
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