Tuesday, 24 May 2016
This recipe came from a clipping that I have had in my Big Blue Binder for a very long time. It was one that I thought looked delicious and that I wanted to make some day. It's only taken me twenty years I am sure. I can't see a date on the clipping or the name of the magazine I got it from, so I cannot say for sure, but I have lived over here for sixteen, so it has to be at least that and then some!
Todd isn't really fond of pasta, but he has had an accident with his teeth this week so is on soft food for an undetermined length of time so I thought this wouldn't be too hard for him to eat and in all truth, as I said before . . . it is something I have wanted to make for a very long time!
I am so glad that I finally made it! It was delicious! I used whole wheat spaghetti because of my diabetes. There is only 8 ounces of pasta in this dish, and divided six ways that means you only have a small amount of carbs. There is rather a lot of cheese however . . . but we won't think about that. If you use skim milk Mozarella then it's not so bad.
I also added a couple of chopped up cooked sausages that we had leftover from Saturday's BBQ, which went really well. You could actually add whatever you wanted to this. Whatever you would like on a pizza goes really well, so fill your boots!
Bacon, mushrooms, peppers, olives, onions, etc. If you like it, go for it! In any case even without these toppings I am sure you will love this if you make it and I really hope that you do!
*Spaghetti Pizza Pie*
Serves 4 to 6
The kiddies are going to love this one, even the BIG ones! I have given the basic version here, but you can dress this up with additions of pepperoni slices if youw ant or roasted peppers and olives. Any pizza topping works well. Use your imagination and go wild!!
8 ounces spaghetti noodles (226g)
2 TBS olive oil
1/4 cup freshly grated Parmesan Cheese (45g)
1 large free range egg, beaten
1 medium onion, peeled and chopped
1 clove of garlic, peeled and minced
2 cups sliced mushrooms (135g)
3/4 tsp dried basil
1/4 tsp dried oregano
2 cups tomato passata (450ml)
1 1/2 cups shredded mozzarella cheese (166g)
3/4 cup chopped sweet green peppers (1 small one)
Pre-heat the oven to 180*C/375*F. Lightly grease a 9 inch pie dish and set aside.
Bring a large pot of salted water to the boil and cook the spaghetti in it for 8 to 10 minutes, until tender, but still firm. (al dente) Drain well, rinse and transfer to a bowl. Toss with 1 TBS of the oil and let cool.
Meanwhile, heat the other TBS of oil in a large skillet. Add the onion, garlic, mushrooms, basil and oregano. Cook, stirring occasionally for about 5 minutes. Add the tomato passata. Cook, stirring from time to time until thickened.
Mix the beaten egg and the parmesan cheese into the cooled spaghetti. Press this mixture into the prepared pie dish, making a shell shape. Sprinkle with 1/2 cup of the mozzarella cheese. Spoon the sauce evenly over top. Sprinkle on the rest of the mozzarella, the green peppers and any other toppings you desire. (Here I have used salami and dried black olives) Bake for 30 minutes, until the cheese is melted and bubbling and the crust is just beginning to brown. Remove from the oven and let stand for about five minutes before cutting into wedges to serve.
A tossed salad goes very well with this as well as some Garlic Bread.
The Tomato Passata I used for this is Cirio Passata. I love the Cirio tomato products. Cirio Passata is perfectly smooth and velvety with a sweet, delicate flavour, created from delicious round tomatoes, peeled and passed through a fine sieve to produce a creamy Passata that will enhance the taste of your dishes. It comes in glass bottles, tetrabricks and new PET Bottles. I love it!!