| 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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Nutrition (calculated from recipe ingredients)
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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