Spaghetti Pie
Ingredients
- 1 lb. uncooked spaghetti
- 1 tablespoon 1 tablespoon olive oil
- 1 yellow onion
- 2 cloves of garlic (optional)
- 3 stalks of celery
- 3 carrots
- 1 handful of spinach
- 1/2 teaspoon 1/2 teaspoon dried basil
- 1/2 teaspoon 1/2 teaspoon dried oregano
- tiny tiny sprinkle of nutmeg
- 1/2 teaspoon 1/2 teaspoon salt
- 15 ounces 15 ounces part skim ricotta cheese
- 2 eggs, beaten (see notes)
- 34 – cups of your favorite tomato sauce (see notes)
- 1 cup 1 cup shredded cheese, like Mozzarella
- parsley and Parmesan for topping
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Instructions
- Cook the spaghetti according to package directions. Drain and set aside to cool.
- Mince the onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes. Add the garlic, celery, and carrots; saute for another 5 minutes. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.
- Preheat the oven to 350 degrees. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish (mine was 9 inches – you could also just use a 9×13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn’t stick. Bake for 20 minutes; remove foil and bake for an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan. Cut into wedges or scoop out with a spoon and serve.
Source
Original recipe: View Original