Directions: |
Directions:TO ASSEMBLE: Place 1/2 of burger/pepperoni/onion/fennel seed/sauce mix on top of spaghetti shell in each pie pan and spread evenly. Place 1/2 of ricotta mix (if using-remember you can omit) on top of meat mixture and spread evenly.
TO BAKE - Preheat oven to 350º. Place foil around edges of pie plate, about 1" deep into prepared pie to prevent edges of spaghetti crust from getting too brown and crispy. Place on center rack in oven. Bake for 30 minutes. To prevent bubbling over and spilling, I usually place pie dish on foil lined cookie sheet. Bake for 30-35 minutes. Remove from oven - remove foil from edges and top with Mozzarella - bake additional 10 minutes until Mozzarella melted. Cool on rack about 10 minutes.
TO SERVE: Serve hot (I usually top with more heated sauce to my liking - approx. 1/3 to 1/2 cup extra).
YOU CAN FREEZE A FULLY ASSEMBLED PIE (I've kept in freezer for up to 3 months). When preparing remove and thaw to room temp. or do a quick thaw in microwave at 50% power for 12 minutes, then bake as normal.
MODIFICATIONS: as stated, some people don't like ricotta, you can just omit and make extra meat filling, or substitute cottage cheese if you don't like Ricotta and want to use up some cottage cheese (really, no taste difference). Also, I usually boil a lot of spaghetti and
fry up a lot of meat mixture and assemble multiple pies (I put some together without Ricotta mix too, in case I run out, and then freeze for future use. |
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