Spaghetti pie with ragu filling Recipe

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Spaghetti pie with ragu filling

Artist:	_	Yield:	4
Categories:	Italian, Pastas & Noodles, Pork, Tarts & Pies, Western European	Rating:	0
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Ingredients:

6	oz	Spaghetti
1/2	cup	Parmesan cheese -- grated
2		Eggs -- beaten
2	tbsp	Butter -- room temperature
1 1/2	cup	Part skim Ricotta cheese
1	lbs	Ground pork OR ground round
1	med	Onion -- chopped
1	cl	Garlic -- minced
1	cup	Tomato sauce
1 1/2	tsp	Italian seasoning
1/4	tsp	Crushed hot red pepper
1/2	cup	Mozzarella cheese -- grated

Procedures:

1	Preheat oven to 350.
2	Butter well the inside of a 10" pie plate.
3	In a large pot of lightly salted boiling water, cook spaghetti until barely tender..about 8 min. drain well.
4	In a med. bowl, mix hot spaghetti with parmesan cheese, eggs, and butter until butter melts and egg is beaten.
5	Spread into prepared pie plate, pushing mixture up sides to form a shell.
6	Spoon ricotta cheese into bottom of shell and spread evenly, leaving a 1" border.
7	Cover and refrigerate while making filling.
8	In a large skillet, cook ground pork or beef, onion and garlic over med. heat, breaking up lumps of meat with a spoon until pork or beef loses its pink color..about 5 min. stir in tomato sauce, italian seasoning and hot pepper.
9	Spread meat filling over ricotta.
10	Bake until spaghetti crust is set..about 30 min. sprinkle mozarella over top and bake until cheese melts..about 5 min. let stand 5 minutes then cut into wedges to serve.
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