I’m a big fan of local restaurant and marketplace called Clementine. Every time I stop to pick up something there I notice they have a spaghetti pie in their to-go section. I have never actually eaten it but it looks SO GOOD that I decided to try to recreate it. Since my vegetarian husband was home for dinner tonight, my kid and I used meatless meatballs in the recipe. It was really good, but next time I’ll be adding the real deal.
Spaghetti Pie Recipe
Prep Time: 15 mins Cooing Time: 30 mins
2 large carrots (peeled and diced)
1/2 pound spaghetti
1 15 oz jar good tomato sauce (I use Roa’s brand)
1 cup part skim ricotta cheese
1 1/4 cup part skim shredded mozzarella cheese
8 to 10 mini meatballs
1 teaspoon oregano
salt & pepper
Preheat the oven to 375 degrees. Cook the spaghetti in a pot of boiling water for 6 minutes. Add carrots and cook for another minute or two. Drain and transfer to a large bowl. (Spaghetti should be al dente.) Stir in tomato sauce, 3/4 cup of mozzarella and ricotta cheese. Stir well so that spaghetti begins to cool before adding the egg. Then add egg, meatballs, oregano and salt and pepper to taste. Mix well and pour into a 9 inch pie dish. Sprinkle top with remaining 1/2 cup of mozzarella and bake for 20 to 30 minutes or until top is golden brown and bubbly and pie is set. Let cool for 5 minutes before slicing. Serves 4 to 6.
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