Baked spaghetti pie is an easy pleaser


December 01, 1993|By Rita Calvert | Rita Calvert,Contributing Writer

An incorrect baking time was given in the recipe for Spaghetti Pie in yesterday's A La Carte section. The pie should be baked, uncovered, for 25 minutes, then baked for 5 more minutes after the shredded mozzarella is added.

The Sun regrets the error.

While watching Mr. Food, Art Ginsberg, recently demonstrate recipes from his three new on-the-mark cookbooks ("Mr. Food Cooks Pasta" or "Chicken" or "Dessert") I was struck by the excitement he created in his audience over his simple, homey spaghetti pie, crunchy on the outside with a smooth rich interior. Taken from "Mr. Food Cooks Pasta," the recipe is not only fast, but the results so tasty people were literally scraping the pie plate in which it was baked. Most of the ingredients can be found in your kitchen and if cutting fat is a goal, the reduced fat varieties of ricotta and mozzarella cheeses can be used. Faux eggs can also replace the two eggs in the spaghetti "crust" for a savings in cholesterol.

Complement the entree with a crunchy green salad. Finish with ice cream or frozen yogurt folded with seedless grapes and topped with crispy granola.


Items you should have are: spaghetti, olive oil, eggs (or egg substitutes), Parmesan cheese, spaghetti sauce, salad dressing, ice cream or frozen yogurt, granola.

Your 10-item-or-less shopping list:

1 cup ricotta, regular, part-skim or nonfat

mozzarella cheese, regular or part-skim

greens and vegetables for tossed garden salad

seedless grapes

Spaghetti pie

8 ounces spaghetti, cooked and drained

2 tablespoons olive oil or butter

2 large eggs, well beaten

1/2 cup plus 2 tablespoons grated Parmesan cheese

1 cup ricotta cheese (about 3/4 of a 15-ounce container)

1 cup spaghetti sauce

1/2 cup shredded mozzarella cheese

Heat oven to 350 degrees. In a large bowl, toss hot spaghetti with olive oil. In a small bowl, combine eggs and 1/2 cup grated Parmesan. Stir into spaghetti. Pour spaghetti mixture into a lightly greased 10-inch pie plate and form into a crust. Spread ricotta evenly over the crust, but not quite to the edge, and top with spaghetti sauce. Bake uncovered for 2 minutes. Top with shredded mozzarella. Bake for 5 more minutes, until cheese melts. Remove from oven and sprinkle with remaining Parmesan. Cool for 10 minutes before cutting into wedges.

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