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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spaghetti Pie with Prosciutto and Peas Recipe

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This recipe for Spaghetti Pie with Prosciutto and Peas is from Our Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces thick spaghetti
4 eggs
2 egg whites
1 15-0z container part-skim ricotta cheese
4/4 C reduced fat milk
1/8 tsp ground nutmeg
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter or margarine
1 bunch green onions cut into 1/4 inch pieces (1 cup)
1 cup frozen peas
6 thin slices prosciutto chopped (3 ounces) or omit for vegetarian
Directions:
Directions:
1 Preheat oven to 350º. Prepare spaghetti according to package directions without using salt and draining 2 minutes before indicated cooking time.
2. Meanwhile, in medium bowl, whisk eggs, egg whites, ricotta, milk, nutmeg, salt, and pepper until blended. Set aside. In oven safe nonstick 12-inch skillet, melt butter over medium heat. Add green onions and cook about 5 minutes or until softened. Remove skillet from heat.
3. To skillet, add drained spaghetti and frozen peas, toss to combine. Pour egg mixture over pasta and if using prosciutto add to mixture
4. Place skillet over medium high heat and cook egg mixture 3-5 minutes or until edges just begin to set. Place skillet in oven and bake 15 minutes or until center is set. Slide pie onto large plate to serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
under 1 hour
Personal Notes:
Personal Notes:
This is really yummy as leftovers also. I have made it both with and without the prosciutto and its good either way...so easy to keep this kosher or vegetarian

 

 

 

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