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SPAGHETTI PIE ***

crust; 4 oz. cermicelli broken into 2″ pieces
l garlic clove minced
2 tbsps. butter
lcup grated parmesan
l large egg beaen
l tbsps. minced fresh basil
filling:
2 tsp. veggie oil
l small onion chopoped fine
l/2 lb. lean ground beef
l l5 oz. can tomato sauce
3 tbsps. tomato paste
l tsp. sugar
l tbsps. minced fresh basil
s& p
l cup whole milk ricotta cheese
l large egg
l tsp,. dried oregon
l-l/2 cups whole milk mozzarella cheese shredded
for the crust; adjust oven rack to lower position and heat to 350. bring 2 qts. water to boil. add l tsp,. salt and pasta and cook until al dente. drain.
combine cooked pasta, garlic, butter, parmesan , egg and basil in med bowl. press mixure into deep l0″ pie plate. bake until crust has et
about l5-20 mins. cool while making filling. heat oil in large sillet over med heat until shimmering. add onion and cook until lightly
brown and softened. add beef and cook until lightly browned 6-8 mins.drain off any escess fat. stir in tomao sauce, paste and
simmer until thickened about 3 mins. stir ib basil and season with s&p. stir ricotta, egg and oregano together in small bowl. spread ricotta mix overpasta crust. top with meat sauce and sprinkle with mozzarella. bake until golden brownon top about 25 mins. cool l5 mins.
slice into wedges and serve. serves 6 to 8 Cooks Country magazine

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https://recipes.connorbowen.com/recipe/spaghetti-pie/