Spaghetti Pie

I saw this recipe in an old copy of Good Housekeeping that I read in the doctor’s office. Poor Good Housekeeping and Redbook… they only get my attention in waiting rooms and in line at the grocery store. These recipe is really useful if you have a lot of leftover pasta 🙂

3 ounces spaghetti (cookied al dente)
2 tablespoons Parmesan cheese
1 egg (beaten)
1/2 teaspoon oregano
2/3 cup ricotta cheese, part skim milk
2 cloves garlic (minced)
1/2 cup onion (chopped)
2 tablespoons olive oil
1 Jar Tomato Sauce
4 ounces mozzarella cheese

– Pat mixture of first 4 ingredients into a 9″ deep dish pie plate sprayed with nonstick cooking spray.
– Spread with ricotta cheese.
– Spoon sauce over ricotta cheese.
– Sprinkle mozzarella cheese on top.
– Bake at 350F for 20 minutes or until brown. Let stand for 5 minutes before serving.

Linda’s Notes:
– If you don’t make your own tomato sauce, try to use a good-quality brand of sauce in a jar (Ragu = yuck)
– For a meat-eater’s version you can add browned ground beef to the tomato sauce, but I prefer just a little sauteed onions, garlic, and tomatoes.
– If you have leftover pasta that isn’t spaghetti, that can be used as well.