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SPAGHETTI PIE Crust: 2 c. cooked thin spaghetti 1 oz. grated Parmesan cheese 1 egg, beaten 2 tsp. margarine, softened Filling: 2/3 c. part-skim Ricotta cheese 2 tsp. margarine 1/2 c. diced onion 1/2 c. red or green bell pepper 1 garlic clove, minced 6 oz. cooked beef, crumbled 1 c. canned whole tomatoes, drained and chopped, reserve liquid 2 tsp. tomato paste 2 oz. Mozzarella cheese, shredded Crust: Mix all ingredients. Spray a 9-inch glass pie plate with Pam. Spread crust over bottom and up sides. Filling: Preheat oven to 350 degrees. Carefully spread Ricotta cheese over spaghetti crust and set aside. Melt margarine until bubbly and hot, add onions, peppers and garlic. Saute until onions are translucent. Add beef, tomatoes, reserved liquid and tomato paste and cook stirring constantly until slightly thickened and thoroughly heated. Spoon mixture over crust. Bake 20 to 25 minutes. Sprinkle with cheese and bake until cheese is melted. Remove from oven and let stand 5 minutes before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |