| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Pastanoodle, Pastry*pies, Italian |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Spaghetti |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Parmesan, freshly grated |
| 1 |
|
Egg, beaten |
| 1 |
|
Onion, chopped |
| 1 |
|
Garlic clove, minced |
| 2 |
c |
Mushrooms, sliced |
| 3/4 |
ts |
Dried basil |
| 1/4 |
ts |
Dried oregano |
| 14 |
oz |
Canned tomato sauce |
| 1 1/2 |
c |
Mozzarella, shredded |
| 3/4 |
c |
Sweet green pepper, chopped |
INSTRUCTIONS
Pepperoni may be added. Provolone cheese may be used for more oomph.
In large pot of boiling salted water, cook spaghetti for 8-10 minutes,
until tender but firm; drain and transfer to bowl. Toss with 1 tb of the
oil; let cool. Toss with Parmesan and egg. Press over bottom and sides of
greased 9-inch pie plate.
Meanwhile, in skillet, heat remaining oil over medium heat; cook onion,
garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes.
Add tomato sauce; cook, stirring occasionally, for 10 minutes or until
thickened.
Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over
top. Sprinkle with green pepper and remaining mozzarella. Bake in 375F 190C
oven for 30 minutes or until spaghetti is golden brown. Let stand for 5
minutes.
Makes 6 servings for $5.10CDN [Sep 94]
Per serving: about 340 calories, 15 g protein, 15 g fat, 38 g carbohydrate
good source calcium.
Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth
Baird: "Great Pastabilities"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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