Here's one of the recipes. I can copy the text from my Kindle app but not the images unless I take a screenie. I'm going to make this tomorrow for dinner but will add some pre-cooked one ounce meatballs that I baked and diced today that I needed to use up that were in the freezer. LOL
Baked Spaghetti “Pie” With Cheesy Marina Sauce:
MAKES ONE 8-INCH ROUND SPAGHETTI “PIE”
ACTIVE TIME: 20 MINUTES
BAKE TIME: 30 MINUTES
Ingredients:
Olive oil for brushing the pan ¾ cup plus 2 tablespoons (88 g) finely grated Parmesan, divided, plus more for serving
2 large eggs
1½ cups (382 g) store-bought or homemade marinara sauce, plus more for serving
¾ teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
½ to ¾ teaspoon garlic powder
½ to ¾ teaspoon dried oregano
1¼ cups (125 g) shredded low-moisture whole-milk mozzarella, divided, plus more for sprinkling
⅓ cup (76 g) ricotta ¾ pound (340 g) spaghetti, cooked until al dente
Directions:
1. Heat the oven to 350°F. Brush an 8-inch round cake pan with olive oil and line the bottom with parchment paper. Brush the parchment with additional oil and sprinkle the bottom and sides of the pan with ¼ cup (25 g) of the Parmesan to coat.
2. Lightly whisk the eggs in a large bowl. Whisk in the marinara, salt, pepper, garlic powder, oregano, ½ cup (50 g) of the Parmesan, ¾ cup (75 g) of the mozzarella, and the ricotta. Fold in the cooked spaghetti with a flexible spatula and transfer the mixture to the prepared cake pan, pressing down with your spatula to compress it. Sprinkle the remaining 2 tablespoons of Parmesan over the top.
3. Bake for about 15 minutes. Carefully remove the cake pan from the oven, sprinkle the “pie” with the remaining ½ cup (50g) of mozzarella, and return the pan to the oven to bake for about 15 minutes more, or until the cheese is nicely melted. If you want your cheese bronzed and slightly crispy, place the pie under the broiler briefly, keeping a watchful eye, about 2 minutes or so.
4. Remove from the oven and let cool for 10 minutes before running a knife around the edge of the pan and inverting the “pie” onto a serving plate (you may need to give the bottom of the cake pan a few firm taps to help it release). Let it rest for 5 to 10 more minutes, then serve the “pie” in wedges, passing extra Parmesan and sauce, if desired, at the table.
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