| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Pork, Italian |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Spaghetti |
| 1/2 |
c |
Parmesan cheese; grated |
| 2 |
|
Eggs; beaten |
| 2 |
tb |
Butter; room temperature |
| 1 1/2 |
c |
Part skim Ricotta cheese |
| 1 |
lb |
Ground pork OR ground round |
| 1 |
md |
Onion; chopped |
| 1 |
cl |
Garlic; minced |
| 1 |
c |
Tomato sauce |
| 1 1/2 |
ts |
Italian seasoning |
| 1/4 |
ts |
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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