Spaghetti pie may well sound unusual, but at the time you give it a check out, you’ll add it to the meal rotation, especially on evenings when you really feel like you have no time, no tolerance and no concept what to make. It’s cold outside, so it is time to get carbs and cheese again into your lifestyle. It is uncomplicated and mouth watering. You can put it together several hours ahead of the household is all set to try to eat.
This is a budget-pleasant meal. It is a great way to use up leftover pasta, but I locate myself earning pasta just to have a significant slice of spaghetti pie. Both way, you are searching at less than $2 for each slice. (Want to jazz up your regular pasta dinner? Test this carbonara recipe.) Make the pie, toss up a large salad and some garlic bread if you come to feel so inclined. Dinner will be on the table right before you can say buon appetito!
Presto spaghetti pie
1 lb. spaghetti, cooked
2 Tablespoons of butter, in addition additional for the pan
1 egg, beaten
8 oz. tomato sauce
½ cup Parmigiano cheese, grated
1 cup mozzarella cheese, grated and divided
Cook the spaghetti till al dente and toss with the butter. Let the pasta to great for 5 minutes. Add overwhelmed egg, tomato sauce, Parmigiano cheese and ½ cup of the mozzarella. Mix to incorporate.
Butter an 8-inch, springform pan and pour the spaghetti combination in. Leading with the remaining ½ cup of mozzarella cheese. Bake for 20 minutes, more than enough to melt the cheese.
Eliminate sides of the pan and slice into 8 wedges. Provide right away.
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This posting at first appeared on Policygenius and was syndicated by MediaFeed.org.