Spaghetti Pie

Marie: On our Assembly Days, my friend Kim and I always make “Cheese-Filled Shells” from the “Freezer Cooking Manual from 30 Day Gourmet.” That recipe is delicious, but we always have filling left over. The filling is delicious used in this recipe in place of the ricotta cheese. We usually have enough filling left to make at least 2 pies a piece.

You can make this dish lower in fat by using part-skim ricotta. I usually serve this dish with fresh zucchini and yellow squash sautéed in a little butter and garlic, and Italian bread. My husband considers this dish the best one I make!
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Assembly Directions:
Break spaghetti noodles in half, and cook in boiling water for half the recommended time. Drain. While the spaghetti is still hot, add the butter, eggs and Parmesan. Stir to mix well.

In a pie plate, or 9”x9” dish, spread the spaghetti mixture in the bottom and up the sides to form a crust. Spread the ricotta cheese on top of the noodles. Pour the spaghetti sauce on top of the ricotta, and sprinkle the mozzarella cheese over top of everything.

Freezing Directions:
Cover top of plate or dish with plastic wrap or waxed paper. Wrap well in foil. Place dish in a two-gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw in refrigerator or microwave. Bake covered in foil for 35 minutes at 350 degrees, or until the cheese is heated and the casserole is heated through.

Nutritional Info:
Per Serving: 507 Calories; 23g Fat (40.0% calories from fat); 19g Protein; 57g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 659mg Sodium.
Exchanges: 3 Grain (Starch); 1-1/2 Lean Meat; 2-1/2 Vegetable; 3-1/2 Fat.