Monday, December 16, 2013
My Meatless Mondays- Spinach Spaghetti Pie
I have made a variety of spaghetti pies, over the years, and I like this one a lot because I can get my veggie into the one dish dinner. I guess pasta is always going to be a popular meal in our home so I have to find ways to healthify it.
Spaghetti Pie Adapted from REC(ession)IPES
8 ounces gluten-free spaghetti
2 large eggs
½ cup parmesan cheese
1 tablespoon olive oil
1 teaspoon olive oil
1 14.5 oz can diced tomatoes with roasted onion
1 small onion , chopped
1 teaspoon oregano
3 cups baby spinach
12 ounce container part skim ricotta
½ cup shredded mozzarella
Black pepper to taste
Preheat oven to 350 degrees. Put water on to boil. Lightly grease a 10 inch pie plate with olive oil or cooking spray and set aside.
Dice onion. Cook in 1 tablespoon olive oil until onions are just translucent, approx. 5-8 minutes. Add diced tomatoes with their juice, along with oregano.
Place ricotta in bowl and combine with spinach by removing small clump of spinach from colander, squeezing vigorously to remove remaining moisture, and then adding to ricotta. Add a few grinds black pepper and stir to combine.
Cook spaghetti until just al dente, drain and toss in large bowl with one teaspoon olive oil. Whisk eggs with a fork in a small bowl with 1/3 cup shredded parmesan. Toss with spaghetti.
Add spaghetti to prepared pie plate. Shape into crust shape by using fingers to flatten center and press up the sides of the plate. Add spinach-ricotta mixture to middle of crust. Top with tomato sauce and bake, uncovered, 25 minutes.
Top with shredded mozzarella and remaining shredded parmesan. Bake an additional 5 minutes, until cheese is melted. Remove from oven, let cool 10 minutes, then slice into 8 wedges and serve.