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Spaghetti pie ( casserole)
Nb persons: 0
Yield:
Preparation time: 20 minutes
Total time: 1 hour
Source:
| Yields: 6 main dish servings Oven temp: 350 Ingredients: | |
| 1 lb. | spaghetti |
| 4 strips | bacon chopped |
| 1 large ( 10to 12 ) | ounce red onion, finely chopped |
| 1 container ( 15 ounce) | part skim ricotta cheese |
| 4 large | eggs |
| 2 cups (2 percent) | reduced fat milk |
| 1 tsp | cayenne ground red pepper |
| 1 cup | freshly grated Parmesan cheese |
| Salt | |
| 2 cups | frozen peas |
Directions:
1- preheat oven to 350 degrees
2- heat large covered saucepan of salted water to boiling on high. Cook spaghetti as label directs.
3- meanwhile, in 12 inch skillet, cook bacon on medium 6-8 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to paper towels to drain. To fat in pan, add onion. Cook 4 minutes or until tender, stirring occasionally.
4- while onion cooks, in a very large bowl, whisk ricotta ,eggs, milk, cayenne, half of the Parmesan, and 1/4 tsp salt.
5- drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3 quart shallow dish. Sprinkle remaining Parmesan on top.
6- bake 30-35 minutes or until set.
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