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- June 24, 2020 at 8:20 am #585723
1 pound spaghetti, uncooked
4 cups spaghetti sauce, plus extra for serving
1/2 cup sour cream
1/2 cup Parmesan cheese, grated
1 tsp salt
1/2 tsp pepper
1 tsp dried basil
1 cup thick sliced pepperoni, chopped
1 cup spinach, cooked and drained
1 cup mozzarella cheese, shredded
Optional: ricotta cheese
Optional: chopped parsley
Cook the spaghetti according to package directions. Drain and allow the pasta to cool for 20 min
Preheat the oven to 425°.
Toss the cooked noodles with the pasta sauce until completely coated.
Whisk together the eggs, sour cream, Parmesan cheese, basil, salt, and pepper.
Toss the pasta with the egg mixture. Then, toss in the spinach, pepperoni, and mozzarella cheese until they are evenly distributed into the pasta.
Grease a springform pan and wrap aluminum foil around the bottom and sides of the pan to prevent leakage. Pour the spaghetti mixture into the springform pan and smooth the top so it is even.
Place the springform pan onto a baking sheet. Place the spaghetti pie in the oven and bake for about 35 min or until the edges are crisp and the casserole is bubbling.
Remove it from the oven and top with 1/3 cup of the Parmesan cheese. Broil for 2 to 5 min or until the top is crisp.
Remove from the oven and top with more Parmesan cheese and parsley. Wait 10 min before removing the springform.
Remove the springform, cut into slices and serve with ricotta cheese and additional spaghetti sauce if desired! Serves 6
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