Page 170 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Spaghetti Pie

Submitted By Pamela Ann Gatlin Schulz

Ingredients:

1 lb spaghetti
4 strips bacon, chopped
1 large (10- to 12-oz) red onion, finely chopped
1 (15 oz) tub part-skim ricotta cheese
4 large eggs
2 cups (2-percent) reduced-fat milk
1 tsp cayenne (ground red) pepper
1 cup freshly grated Parmesan cheese
salt
2 cups frozen peas

Directions:
1. Preheat oven to 350°F.
2. Heat large covered saucepot of salted water to
boiling on high. Cook spaghetti as label directs.
3. Meanwhile, in 12" skillet, cook bacon on medium 6
to 8 minutes or until crisp, stirring occasionally.
With slotted spoon, transfer bacon to paper towels
to drain. To fat in pan, add onion. Cook 4 minutes or
until tender, stirring occasionally.
4. While onion cooks, in very large bowl, whisk
ricotta, eggs, milk, cayenne, half of Parmesan, and
¼ tsp salt.
5. Drain spaghetti well. Stir into ricotta mixture
along with peas, bacon, and onion. Spread in even
layer in 3-qt shallow baking dish. Sprinkle remaining
Parmesan on top.

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