Spaghetti Pizza Pie

*Spaghetti Pizza Pie*
Serves 4 to 6

The kiddies are going to love this one, even the BIG ones!  I have given the basic version here, but you can dress this up with additions of pepperoni slices if youw ant or roasted peppers and olives.  Any pizza topping works well.  Use your imagination and go wild!!

8 ounces spaghetti noodles  (226g)
2 TBS olive oil
1/4 cup freshly grated Parmesan Cheese (45g)
1 large free range egg, beaten
1 medium onion, peeled and chopped
1 clove of garlic, peeled and minced
2 cups sliced mushrooms (135g)
3/4 tsp dried basil
1/4 tsp dried oregano
2 cups tomato passata (450ml)
(seived tomatoes)
1 1/2 cups shredded mozzarella cheese (166g)
3/4 cup chopped sweet green peppers (1 small one)

Pre-heat the oven to 180*C/375*F.  Lightly grease a 9 inch pie dish and set aside. 

Bring a large pot of salted water to the boil and cook the spaghetti in it for 8 to 10 minutes, until tender, but still firm.  (al dente)  Drain well, rinse and transfer to a bowl.  Toss with 1 TBS of the oil and let cool.

Meanwhile, heat the other TBS of oil in a large skillet.  Add the onion, garlic, mushrooms, basil and oregano. Cook, stirring occasionally for about 5 minutes.  Add the tomato passata.  Cook, stirring from time to time until thickened.

Mix the beaten egg and the parmesan cheese into the cooled spaghetti.  Press this mixture into the prepared pie dish, making a shell shape.  Sprinkle with 1/2 cup of the mozzarella cheese.  Spoon the sauce evenly over top.  Sprinkle on the rest of the mozzarella, the green peppers and any other toppings you desire.  (Here I have used salami and dried black olives)  Bake for 30 minutes, until the cheese is melted and bubbling and the crust is just beginning to brown.  Remove from the oven and let stand for about five minutes before cutting into wedges to serve.

A tossed salad goes very well with this as well as some Garlic Bread.


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