Ingredients
8 ounces spaghetti of your choice
3 tbsp olive oil divided
3/4 cup finely chopped onion , about 1/2 a large onion
1 cup grated carrot
8 ounces crimini or button mushrooms, diced small
1 1/2 cups canned crushed tomatoes
2 large eggs beaten
Parmesan cheese grated 3 tbsp
mozzarella cheese 1/2 cup or to taste
Preparations
Preheat oven to 375 ℉. Grease a 9-inch pie plate or round baking dish with oil.
Cook
your spaghetti according to package directions. Meanwhile, prep your
vegetables. Once the spaghetti is ‘al dente’, drain in a colander then
place in a large bowl.
To
make sauce, return the pot you cooked the pasta in (or another pot if
you prefer) to the stove and heat 2 tablespoons of olive oil over
medium-high heat. Add chopped onion and carrot and cook for 2 to 3
minutes.
Add
chopped mushroom and saute until the mushrooms begin to brown. Add
garlic, 1/2 teaspoon salt, and Italian seasoning and cook for 2 more
minutes or until all the vegetables are soft. Stir in spinach and then
crushed tomato. Lower heat and simmer while you prepare the spaghetti
“crust”.
To
the cooked spaghetti, add the remaining tablespoon of olive oil, eggs,
parmesan cheese, the rest of the salt, and a few grinds of pepper. Mix
well then press the spaghetti mixture into the bottom and up the sides
of your pie pan.
Spoon
the veggie sauce into the center of the spaghetti. Spread into an even
layer, leaving an-inch boarder of spaghetti not covered in sauce.
Sprinkle mozzarella cheese over the top.
Bake until cheese is golden brown, 20 to 22minutes. Allow to cool for 5 to 10 minutes, then cut into wedges and serve. https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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