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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Italian Italian, Pork 4 Servings

INGREDIENTS

6 oz Spaghetti
1/2 c Parmesan cheese, grated
2 Eggs, beaten
2 T Butter, room temperature
1 1/2 c Part skim Ricotta cheese
1 lb Ground pork OR ground round
1 Onion, chopped
1 Garlic, minced
1 c Tomato sauce
1 1/2 t Italian seasoning
1/4 t Crushed hot red pepper
1/2 c Mozzarella cheese, grated

INSTRUCTIONS

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. Posted to MC-Recipe Digest V1  #172
Date: Sun, 28 Jul 1996 19:45:56 -0400  From: TheCookie@aol.com NOTES :
Spaghetti Aglio e Olio

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“Beauty: an act of God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 640
Calories From Fat: 233
Total Fat: 26.3g
Cholesterol: 233.3mg
Sodium: 825.3mg
Potassium: 961mg
Carbohydrates: 44g
Fiber: 2.8g
Sugar: 5.6g
Protein: 54.7g


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