"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Pepperoni Pie Recipe

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This recipe for Spaghetti Pepperoni Pie, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Walsh
Added: Sunday, December 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb spaghetti, broken in thirds
1/2 c dry seasoned bread crumbs
2 c chunky pasta sauce
1 c shredded mozzerella cheese
4 oz sliced pepperoni, chopped
4 lg eggs, lightly beaten
3 tbsp grated Parmesan

Directions:
Directions:
Cook Spaghetti until not quite done. Heat oven to 350. Coat 10in nonstick skillet with cookiing spray. ( If not ovenproof handle, wrap with aluminum foil). Coat pan with crumbs. Combine spaghetti, pasta sauce, cheese and pepperoni in bowl. Stir in beaten eggs. Spoon mix into skillet. Bake 30 minutes. Sprinkle with Parmesan. Bake until cheese is golden brown (about 10 minutes. Let cool 10 min and cut into 6 wedges.

Number Of Servings:
Number Of Servings:
6

 

 

 

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