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Tuscan Pasta Pie
Irene Eslinger, Coleharbor, ND

8 ounces spaghetti
2 eggs, divided
1 tablespoon butter, softened
cup grated Parmesan cheese, divided
1 cup whole milk ricotta cheese
teaspoon freshly ground pepper
1 teaspoon olive oil
cup thinly sliced fresh mushrooms
1 cup chopped fully cooked ham
2 Roma tomatoes, thinly sliced
4 teaspoons basil pesto

Crust: Cook spaghetti according to package directions and drain well. In medium bowl beat 1 egg, butter and cup Parmesan cheese until well combined. Add spaghetti and toss until pasta is coated. Coat 9-inch deep-dish pie pan with nonstick cooking spray. Press spaghetti mixture evenly across bottom and up the sides of pie pan. Set aside.

Cheese Filling: In mixing bowl beat remaining egg until foamy; add ricotta cheese and pepper. Mix. Spread over crust.

Topping: In nonstick skillet, heat 1 teaspoon olive oil over medium heat. Add mushrooms. Cook 2 to 3 minutes or until tender. Set aside. Sprinkle ham over cheese filling. Arrange tomato slices in a circle 1 inch from edge of pan. Spread basil pesto over tomato slices. Arrange mushrooms inside the tomatoes.

Cover with foil and bake in preheated 350-degree oven 20 minutes. Uncover and sprinkle with cup Parmesan cheese, return to oven and bake uncovered 5 minutes or until cheese melts. Let stand 5 to 10 minutes, cut into wedges and serve.

Makes 4 servings.

Nutritional Information
Each serving provides approximately: 358 calories, 21 g protein, 33 g carbohydrates, 2 g fiber, 16 g fat, 115 mg cholesterol, 92 mcg folate, 2 mg iron, 581 mg sodium