Spaghetti pizza pie

Yield: 6 Servings

Measure Ingredient
8 ounces Spaghetti
2 tablespoons Olive oil
¼ cup Parmesan, freshly grated
1 \N Egg, beaten
1 \N Onion, chopped
1 \N Garlic clove, minced
2 cups Mushrooms, sliced
¾ teaspoon Dried basil
¼ teaspoon Dried oregano
14 ounces Canned tomato sauce
1½ cup Mozzarella, shredded
¾ cup Sweet green pepper, chopped

Pepperoni may be added. Provolone cheese may be used for more oomph.

In large pot of boiling salted water, cook spaghetti for 8-10 minutes, until tender but firm; drain and transfer to bowl. Toss with 1 tb of the oil; let cool. Toss with Parmesan and egg. Press over bottom and sides of greased 9-inch pie plate.

Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes. Add tomato sauce; cook, stirring occasionally, for 10 minutes or until thickened.

Sprinkle spaghetti mixture with ½ cup of the mozzarella; spoon sauce over top. Sprinkle with green pepper and remaining mozzarella.

Bake in 375F 190C oven for 30 minutes or until spaghetti is golden brown. Let stand for 5 minutes. Makes 6 servings for $5.10CDN [Sep 94] Per serving: about 340 calories, 15 g protein, 15 g fat, 38 g carbohydrate good source calcium.

Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities" [-=PAM=-] PA_Meadows@...

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