This makes me want to deliberately make too much spaghetti, just so I “have to” make this ASAP! Congrats on being almost back to normal in your kitchen! I know when we did a big kitchen renovation a couple of years ago, improvising so many meals got old really fast – and that was self-inflicted by choice! I am sure you’ll be beyond thrilled to move on. 🙂
Our family loved this!! I did not use the crust, and can’t imagine that being any good. It is perfect without it. It’s easy to go ahead and make 2 since the ingredients you buy to make it come in the sizes to double the recipe. I did add a minced garlic clove, and Italian spices to the meat to give it more flavor. My husband liked it better than just regular old spaghetti I usually make!! Very nice change!!
his was very good made it yesterday for fathers day I did not use a pie crust just put the spaghetti on the bottom. everybody loved it and even the kids committed on it and loved iT
Ingredients:
6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups spaghetti sauce
1 egg yolk
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.
In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.
In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.
Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.
Notes:
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
source :allrecipes.com
