Spaghetti Pie
Source of Recipe
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List of Ingredients
6 cups water
4 T. olive oil, divided
1 T. salt
1 pound uncooked thin spaghetti
2 medium onions, chopped
1 green pepper, seeded and chopped
3 eggs, beaten
1 container ricotta cheese (15 oz)
3/4 cup grated Parmesan cheese
1 t. dried oregano
1 t. dried basil
1/2 t. crushed red pepper flakes
1 cup grated Cheddar cheese (4 oz)
1 pound mild pork sausage, cooked, crumbled and drained well
Recipe
In a large stockpot, bring water, 2 T. oil and salt to a boil over high
heat.
Stir in spaghetti and cook 10 to 12 minutes or until tender. Drain and
rinse
with cold water; set aside. Preheat oven to 350. In a large skillet,
heat
remaining oil over medium heat. Saute onions and pepper until soft.
Transfer to a
large bowl. Add next 6 ingredients; beat until well blended using
medium speed
of mixer. Add spaghetti; toss until well coated. Spoon 1/2 of spaghetti
mixture into bottoms of 2 greased 7" springform pans. Spread cheese and
sausage
evenly over spaghetti. Top with remaining 1/2 of spaghetti mixture.
Bake 30 to 35
minutes or until center of pie is set. Cool in pans 15 minutes; remove
sides
of pans. Store in an airtight container in refrigerator. Give with
instructions to reheat. To reheat, preheat oven to 350. Transfer pie to
an ungreased
baking sheet. Cover loosely with foil. Bake 10 to 12 minutes or until
heated
through. Makes 2 pies.
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