Pasta, Rice, Eggs
Chateau Spaghetti Pie
8 Ounces Spaghetti noodles
2 Egg whites
1 Ounce Melted Butter
½ Cup Parmesan Cheese, grated
½ Pound Ground Beef
14 Ounce Jarred or homemade Spaghetti Sauce
1 tsp Dry Thyme
1 tsp Dry Oregano
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Smoked Paprika
1 Cup Ricotta
¼ Cup Parmesan Cheese, grated
6 Ounces Fresh Mozzarella, sliced
Cook the pasta until its al dente’. Drain and allow to cool. Once cool mix with egg whites, butter, and half cup parmesan.
Spray a 10-inch pie pan with nonstick spray. Arrange the noodles along the bottom and up the sides of the pan to form a shell. Place in fridge for 30 minutes.
Meanwhile, cook the ground beef until all the pink is gone and it is brown. Drain off any fat, then add the spices and spaghetti sauce. Bring mixture to a boil. Season to your taste with salt and pepper. Allow to cool.
To assemble, remove noodle shell from the fridge. Spread the ricotta across the top, but be sure to leave a 1 inch border of noodle at the edges. Top this with the ground beef mix. Top with the remaining ¼ cup of parmesan cheese.
Preheat an oven to 350 degrees. Bake the pie for 20 minutes. Top with the fresh mozzarella. Bake for another 10 minutes, or until the mozzarella is melted and bubbling.
Allow to cool for 10 minutes before attempting to cut.