SPAGHETTI PIE by Laura Cotton
Makes: 2 pies or 12 servings Cook time: 30 minutes plus time to cook pasta
12 oz. of angel hair pasta 4 Tbs. Olive oil or butter
4 large eggs 1 1/2 cups of shredded Parmesan cheese (opt: plus extra for topping)
2 cups of ricotta cheese 2 cups of spaghetti sauce
Preheat oven to 350 degrees. Cook pasta and beat eggs well. Lightly grease two 10″ pie plates. Set aside. Toss hot pasta with olive oil or butter. Combine eggs and 1 cup Parmesan. Stir into pasta. Pour mixture into the two pie plates. Form into “crust.” Top with ricotta cheese and spaghetti sauce. Bake uncovered for 25 minutes. Top with shredded mozzarella. Bake 5 minutes more until cheese melts. Remove from oven and sprinkle with reserved 1/2 cup Parmesan. Cool 10 minutes. Cut into wedges.