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Baked Spaghetti Pie

★★★

  • ½ pound spaghetti
  • 2 large eggs
  • 15 ounces part-skim ricotta cheese
  • ¾ cup plus 2 Tablespoons grated Parmesan or Romano cheese
  • 1 cup marinara sauce
  • ½ cup shredded mozzarella
Cook spaghetti according to package directions; drain.
Meanwhile, preheat oven to 350º. Grease 9-inch glass pie plate. In large bowl, with fork, beat eggs. Stir in ricotta and 3/4 cup Parmesan until blended.
Add spaghetti to ricotta mixture and stir until well coated. Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan.
Bake pie 25 minutes. Remove from oven and let stand 10 minutes for easier serving. Cut into wedges to serve.

Again, we had this before (I know, I know!). Being sick really puts a damper on the “try new things” attitude. How good this turns out really is dependent on the sauce you choose. This time I picked a middle of the price-line sauce that was on sale, I had never had it before and it was simply labeled MARINARA. Turns out it was a sweet sauce (which I dislike) and somewhat greasy (also dislike) and very watery. Pick a sauce you like (I’d say even go for one that is NOT marinara if you have one you really like.) Not difficult to throw together, always a winner with kids.

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