Spaghetti Pie

By shuber

Ingredients

• 8 oz. thin spaghetti, broken in half, cooked and drained
• 1/2 C. green onions, finely chopped
• 2 garlic cloves, pressed
• 3 oz. fresh parmesan cheese, grated, divided
• 15 oz. part-skim ricotta cheese
• 1 egg, lightly beaten
• 3/4 tsp. salt
• 1/2 tsp. Italian seasoning
• 1 C. (4oz) shredded mozarella cheese, divided
• 1 jar (26oz) spaghetti sauce
• 1 can (14.5oz) diced tomatoes, drained

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray deep dish pie plate with vegetable oil. Place spaghetti in 4-qt. bowl. Spray saute' pan with vegetable oil. Saute' onions and garlic over medium heat 1 minute; add to pasta in bowl.

2. Add 1/2 C. parmesan cheese, ricotta cheese, egg, salt, seasoning, and 1/2 C. mozarella cheese to pasta mixture; toss. Press pasta mixture into pie plate, forming a 1/2-inch rim around edge.

3. Combine spaghetti sauce and tomatoes in microwavable bowl. Spoon 2 cups of the tomato mixture into pasta shell. Spread to rim. Top with remaining mozarella cheese. Bake uncovered 40 minutes. Sprinkle iwth remaining parmesan cheese. Let stand 10 min. Cut into wedges. Microwave remaning sauce 2 min. and serve over pasta.