6 oz Spaghetti
1/2 c Parmesan cheese — grated
2 Eggs — beaten
2 tb Butter — room temperature
1 1/2 c Part skim Ricotta cheese
1 lb Ground pork OR ground round
1 md Onion — chopped
1 cl Garlic — minced
1 c Tomato sauce
1 1/2 ts Italian seasoning
1/4 ts Crushed hot red pepper
1/2 c Mozzarella cheese — grated
Preheat oven to 350. Butter well the inside of a 10″ pie plate. In a
large pot of lightly salted boiling water, cook spaghetti until barely
tender..about 8 min. Drain well. In a med. bowl, mix hot spaghetti
with Parmesan cheese, eggs, and butter until butter melts and egg is
beaten. Spread into prepared pie plate, pushing mixture up sides to
form a shell. Spoon ricotta cheese into bottom of shell and spread
evenly, leaving a 1″ border. Cover and refrigerate while making
filling. In a large skillet, cook ground pork OR beef, onion and
garlic over med. heat, breaking up lumps of meat with a spoon until
pork OR beef loses its pink color..about 5 min. Stir in tomato sauce,
Italian seasoning and hot pepper. Spread meat filling over ricotta.
Bake until spaghetti crust is set..about 30 min. Sprinkle mozarella
over top and bake until cheese melts..about 5 min. Let stand 5
minutes then cut into wedges to serve.
Yields
4 Servings