8 oz Spaghetti
2 tb Olive oil
1/4 c Parmesan, freshly grated
1 Egg, beaten
1 Onion, chopped
1 Garlic clove, minced
2 c Mushrooms, sliced
3/4 ts Dried basil
1/4 ts Dried oregano
14 oz Canned tomato sauce
1 1/2 c Mozzarella, shredded
3/4 c Sweet green pepper, chopped
Pepperoni may be added. Provolone cheese may be used for more oomph.
In large pot of boiling salted water, cook spaghetti for 8-10 minutes,
until tender but firm; drain and transfer to bowl. Toss with 1 tb of
the oil; let cool. Toss with Parmesan and egg. Press over bottom and
sides of greased 9-inch pie plate.
Meanwhile, in skillet, heat remaining oil over medium heat; cook
onion, garlic, mushrooms, basil and oregano, stirring occasionally,
for 5 minutes. Add tomato sauce; cook, stirring occasionally, for 10
minutes or until thickened.
Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon
sauce over top. Sprinkle with green pepper and remaining mozzarella.
Bake in 375F 190C oven for 30 minutes or until spaghetti is golden
brown. Let stand for 5 minutes.
Makes 6 servings for $5.10CDN [Sep 94]
Per serving: about 340 calories, 15 g protein, 15 g fat, 38 g