Spaghetti Pie with Shredded Carrots
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This is a good children's dish. When serving to adults, dress it up with
Green and Red Tomato Relish.INGREDIENTS
6 ounces uncooked spaghetti noodles
1/4 cup unsalted butter
1 cup shredded carrot
1 clove garlic, peeled and minced
1/2 cup shredded Parmesan cheese
2 eggs, beaten
1/2 cup shredded sharp Cheddar cheesePreheat the oven to 350 degrees. Grease a 9-inch pie pan.
Bring 4 quarts of salted water to a rapid boil. Add the noodles and cook for 10 to 12 minutes, or until they are al dente. Drain and rinse the noodles well. Place the noodles in a medium mixing bowl.
Melt the butter in a medium skillet over medium heat. Add the carrot and garlic. Sauté for 5 minutes, or until the carrot has softened. Add the carrot to the spaghetti, including any butter remaining in the skillet. Add the Parmesan cheese and the beaten eggs, mixing well.
Press the spaghetti mixture into the pan. Place the pie on the center rack of the oven and bake for 20 minutes. Remove and sprinkle with the Cheddar cheese. Return to the oven until the cheese is bubbly and golden, about 5 minutes. Cut in wedges and serve.
Makes 6 servings