Pasta Pie, My-Oh-My

Spaghetti meets pepperoni in this deep-dish dinner pie that everyone loves.
Pasta Pie, My-Oh-My
Pasta Pie, My-Oh-My

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    large Dierbergs eggs, lightly beaten

  • 1/3

    cup Dierbergs grated parmesan cheese 2 tablespoons Dierbergs butter, melted 1/8 teaspoon ground black pepper

  • 8

    ounces (1/2 of 16-ounce box) Dierbergs

  • thin spaghetti, broken into 2-inch pieces, cooked according to package directions, omitting oil and salt

  • 1

    cup Dierbergs low-fat small curd cottage cheese

  • 1

    package (8 ounces) Dierbergs shredded mozzarella cheese (divided)

  • 1

    jar (14 to 16 ounces) prepared light spaghetti sauce

  • 1

    cup coarsely chopped turkey pepperoni (optional)

  • 2

    tablespoons Dierbergs grated parmesan cheese

Directions

In large bowl, stir together eggs, the 1/3 cup parmesan, butter, and pepper until well mixed. Stir in cooked spaghetti. Place in 9-inch deep-dish pie plate that has been lightly coated with no-stick cooking spray. Top with cottage cheese and 1 cup of the mozzarella. In medium bowl, stir together spaghetti sauce and pepperoni; spread over top, spreading almost to edges. Bake in 350°F. oven 30 minutes. Sprinkle remaining 1 cup mozzarella and the 2 tablespoons parmesan over top. Bake 5 minutes. Let stand 10 minutes. Cut into wedges. Makes 6-8 servings

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