


Spaghetti Pie
2 cups low-fat ricotta cheese
2 cups freshly grated parmesan cheese
2 cups grated mozzerella
1 cup low-fat milk (or heavy cream if desired)
2 eggs (or egg substitute)
1/2 Tbl. kosher salkt
grnd pepper to taste
1 pound of spaghetti cooked al dente
1/2 cup dried bread crumbs
1/4 cup melted butter
5-8 cups spaghetti sauce, prepared or from a jar (reserve 2 cups to pour over pie when serving.
Mix cheeses, milk, eggs, seasonings, and sauce in large bowl. Add cooked spaghetti and mix. Pour into greased 9x13 pans or 2 8 inch square baking dishes. Sprinkle bread crumbs on top and drizzle melted butter. Bake 40 minutes at 400 degrees. Cut into "bricks" and pour 1/4 cup of sauce when serving, garnish with parmesan cheese and parsley, if desired.







