Spaghetti pie with ragu filling
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Spaghetti pie with ragu filling
  Spaghetti    Pie    Pork    Italian    Pasta    Fillings  
Last updated 6/12/2012 1:23:55 AM. Recipe ID 57228. Report a problem with this recipe.
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      Title: Spaghetti pie with ragu filling
 Categories: Pork, Italian, Pasta
      Yield: 4 Servings
 
      6 oz Spaghetti
    1/2 c  Parmesan cheese -- grated
      2    Eggs -- beaten
      2 tb Butter -- room temperature
  1 1/2 c  Part skim Ricotta cheese
      1 lb Ground pork OR ground round
      1 md Onion -- chopped
      1 cl Garlic -- minced
      1 c  Tomato sauce
  1 1/2 ts Italian seasoning
    1/4 ts Crushed hot red pepper
    1/2 c  Mozzarella cheese -- grated
 
  Preheat oven to 350. Butter well the inside of a 10" pie plate. In a
  large pot of lightly salted boiling water, cook spaghetti until barely
  tender..about 8 min. Drain well. In a med. bowl, mix hot spaghetti
  with Parmesan cheese, eggs, and butter until butter melts and egg is
  beaten. Spread into prepared pie plate, pushing mixture up sides to
  form a shell. Spoon ricotta cheese into bottom of shell and spread
  evenly, leaving a 1" border. Cover and refrigerate while making
  filling. 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. Spread meat filling over ricotta.
  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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Recipe ID 57228 (Apr 03, 2005)

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