The weather has turned decidedly cooler, which has made me feel like cooking something much more substantial than the salads I've been eating of late. This spaghetti pie fits the bill, it's very filling. If you use jarred spaghetti sauce it is an easy, quick meal. If you make sauce fresh for this, it will take longer, but be oh so worth it. Or, if you want the best of both worlds like me, you could use home canned spaghetti sauce. This goes well with fresh steamed green beans and a large green salad. It makes 6 servings.
Vegetarian Spaghetti Pie
Preheat oven to 350.
Cook and drain
8 oz. wholegrain spaghetti
combine with:
2 eggs
1/3 c. parmesian cheese
1 T. butter
press into a 9" pie plate. Mix:
8 oz. light ricotta cheese
8 oz. lowfat cottage cheese
Spread over spaghetti crust. Over this pour:
1 1/2 c. spaghetti sauce
Sprinkle a handful of shredded mozzarella over this. Cover and bake 30 min.
