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.

--
Wayne Boatwright
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Saturday, 04(IV)/19(XIX)/08(MMVIII)
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Countdown till Memorial Day
5wks 1dys 1hrs 10mins
-------------------------------------------
I know you think you understand what
you thought I said.
-------------------------------------------

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

<snipped for space>

This looks PDG, Wayne. I have a corning ware oven-proof dish that should
be deep enough for this... it also has a pyrex lid, but should I stick
with the foil to cover it with? Whaddaya thunk?

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

On Sun 20 Apr 2008 12:23:36a, ChattyCathy told us...

> 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
>
> <snipped for space>
>
> This looks PDG, Wayne. I have a corning ware oven-proof dish that should
> be deep enough for this... it also has a pyrex lid, but should I stick
> with the foil to cover it with? Whaddaya thunk?
>

I'd use the lid. I use foil because there's no lid for my pan. Hope you
enjoy it!

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 23hrs 30mins
-------------------------------------------
Every vision has an equal and opposite
revision.
-------------------------------------------

On Sun 20 Apr 2008 08:06:11a, kilikini told us...

> Wayne Boatwright wrote:
>> On Sun 20 Apr 2008 12:23:36a, ChattyCathy told us...
>>
>>> 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
>>>
>>> <snipped for space>
>>>
>>> This looks PDG, Wayne. I have a corning ware oven-proof dish that
>>> should be deep enough for this... it also has a pyrex lid, but
>>> should I stick with the foil to cover it with? Whaddaya thunk?
>>>
>>
>> I'd use the lid. I use foil because there's no lid for my pan.
>> Hope you enjoy it!
>
> It's on my to-make list this week, that's for sure!
>
> kili

I hope you and TFM© enjoy it as much as we did!


--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/20(XX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 14hrs 55mins
-------------------------------------------
Walk in shadow, walk in dread,
Loosefish walk as like one dead
-------------------------------------------

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.

Okay, I am going to try this recipe. I am on a low carb diet, but I
will use low carb noodles.

I tried these noodles when I made pho. Judging by the texture, they are
made from rubber. Someone suggested cooking them for about 10 minutes,
so I will give that a try.

http://www.house-foods.com/tofu_shir...ettuccine.html

Becca

On Mon 21 Apr 2008 11:20:47a, Becca told us...

> Okay, I am going to try this recipe. I am on a low carb diet, but I
> will use low carb noodles.
>
> I tried these noodles when I made pho. Judging by the texture, they are
> made from rubber. Someone suggested cooking them for about 10 minutes,
> so I will give that a try.
>
> http://www.house-foods.com/tofu_shir...ettuccine.html
>
> Becca

Oh, I hope you enjoy it, Becca. I have no experience with low carb
noodles, but hopefully they'll work out fine for you this time.

--
Wayne Boatwright
-------------------------------------------
Monday, 04(IV)/21(XXI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
4wks 6dys 11hrs 55mins
-------------------------------------------
Our houseplants have a good sense of
humous.
-------------------------------------------