Yield: 6 Servings
|2 tablespoons||Olive oil|
|¼ cup||Parmesan, freshly grated|
|1||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@...