Pasta Pie, My-Oh-My
By cindygwest
Spaghetti meets pepperoni in this deep-dish dinner pie that everyone loves.
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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
Details
Servings 6
Preparation
Step 1
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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