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Spaghetti Pie
Nb persons: 0
Yield:
Preparation time: 20 min
Total time:
Source:
Yields: 6 main-dish servings Total Time: 1 hr Oven Temp: 350 Ingredients | |
1 pound(s) | spaghetti |
4 strip(s) | bacon, chopped |
1 large (10- to 12-ounce) | red onion, finely chopped |
1 container(s) (15-ounce) part-skim ricotta cheese | |
4 large | eggs |
2 cup(s) (2-percent) reduced-fat milk | |
1 teaspoon(s) | cayenne, (ground red) pepper |
1 cup(s) | freshly grated Parmesan cheese |
Salt | |
2 cup(s) | frozen peas |
Directions
Preheat oven to 350 degrees F.
Heat large covered saucepot of salted water to boiling on high. Cook spaghetti as label directs.
Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 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.
While onion cooks, in very large bowl, whisk ricotta, eggs, milk, cayenne, half of Parmesan, and 1/4 teaspoon salt.
Drain spaghetti well. Stir into ricotta mixture along with peas, bacon, and onion. Spread in even layer in 3-quart shallow baking dish. Sprinkle remaining Parmesan on top.
Bake 30 to 35 minutes or until set.
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