You get home from work at 5:15 pm. Guests are coming for dinner at 6:00 and you are trying yet another new recipe, hoping it's a hit and your guests will come back. Score! Back in the 80's my good friend Jill used to make spaghetti pie and I used to have the recipe. Well, do you think I could find it these many years later? Google is my best friend and this entry isn't exactly like Jill's, but it is a yummy second.
6 oz. spaghetti, cooked (I used thin) 2 T. olive oil 2 eggs, well-beaten 3/4 c. shredded Parmesan cheese, divided 1 c. whole milk Ricotta cheese (yes you can use skim, but why?) 1 c. pasta sauce 1/2 cup shredded Mozzarella cheese
Drain spaghetti well, then put in a large bowl and toss with the olive oil. Stir in eggs and 1/2 cup Parmesan.
Pour mixture into greased 10-inch pie plate; form into a "crust" by pushing spaghetti up the sides of the plate and forming an indentation in the center.
Spoon Ricotta cheese over the crust. Top with pasta sauce. Bake in preheated oven at 350 for 25 minutes.
Top with Mozzarella and remaining Parmesan and bake another 5 minutes, or until cheese is melted. Cool 10 minutes before cutting.
NOTE: You can also add veggies to this dish. I used shredded zucchini that I sauteed with a little onion and put it on top of the Ricotta cheese layer. Spinach would also be good.