8 oz Spaghetti
2 tbsp Olive oil
1/4 cup Parmesan, freshly grated
1 Egg, beaten
1 Onion, chopped
1 Garlic clove, minced
2 cup Mushrooms, sliced
3/4 tsp Dried basil
1/4 tsp Dried oregano
14 oz Canned tomato sauce
1 1/2 cup Mozzarella, shredded
3/4 cup Sweet green pepper, chopped
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Pepperoni may be added. Provolone cheese may be used for more oomph.
In large pot of boiling salted water, cook spaghetti for 8-10 minutes, until tender but firm; drain and transfer to bowl. Toss with 1 tb of the oil; let cool. Toss with Parmesan and egg. Press over bottom and sides of greased 9-inch pie plate.
Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes. Add tomato sauce; cook, stirring occasionally, for 10 minutes or until thickened.
Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over top. Sprinkle with green pepper and remaining mozzarella. Bake in 375F 190C oven for 30 minutes or until spaghetti is golden brown. Let stand for 5 minutes.
Makes 6 servings for $5.10CDN [Sep 94]
Per serving: about 340 calories, 15 g protein, 15 g fat, 38 g carbohydrate good source calcium.
Source: Canadian Living magazine, Sep 94 Presented in article by Elizabeth Baird: "Great Pastabilities"
[-=PAM=-] PA_Meadows@msn.com
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