This really sounds great. I will be making this soon. And so easy!

Anthony


On Sun, 20 Apr 2008 06:12:10 GMT, Wayne Boatwright
> wrote:

>I haven't made this simple dish in a very long time, but all ingredients
>were at hand and we have a busy day, so tomorrow it's Spaghetti Pie.
>Actually this requires a dish deeper than an ordinary pie plate. A
>springform pan works well if you cover the outside bottom with foil.
>
>
>* Exported from MasterCook *
>
> Spaghetti Pie
>
>Recipe By : Mom
>Serving Size : 0 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 pound spaghetti -- cooked
> 2 cups ricotta cheese
> 1/2 cup freshly grated romano cheese
> 1 1/4 cups mozzarella cheese -- shredded
> 4 large eggs
> 1 teaspoon dried oregano
> 1 teaspoon dried basil
> 1/2 teaspoon salt
> 1/2 teaspoon black pepper
> 1 cup your favorite pasta sauce, with meat
> (I almost always use homemade)
> 1 tablespoon butter
>
>Preheat the oven to 375 degrees F.
>
>Lightly grease a springform pan with the butter.
>
>Fill a large pot and cook the spaghetti al dente, drain and let cool.
>
>Mix the ricotta, 1/4 cup of the romano, 1/2 cup of the mozzarella, oregano,
>basil, and two eggs. Beat lightly until smooth.
>
>Beat the remaining two eggs, and mix with the cooled spaghetti.
>
>Assemble the pie by spreading half the pasta and egg mixture evenly in the
>bottom of the pan. Add a layer of half the meat sauce, and then a layer of
>the cheese and egg mixture. Repeat layers with remaining pasta, meat sauce,
>and cheese mixture. Spread the remaining 3/4 cup of mozzarella over the
>top.
>
>Cover with aluminum foil and bake in a 375 degree oven for 45 minutes.
>Remove the foil, dust with remaining 1/4 cup romano, and bake for another 5
>minutes. Remove from the oven and let stand for 10 minutes.
>
>Run a knife around the edge of the pan to release the pie. Remove the ring
>and cut the pie in wedges to serve.