Spaghetti Pie Time: 50 minutes
12 oz ground beef (350 gr mince)
1 medium onion
2 cloves garlic
1 tbs olive oil
1 15 oz can tomato sauce, (450 gr box) about 2 cups
8 oz frozen spinach
1 tsp oregano
1 tsp basil
1 tsp Balsamic vinegar
spaghetti - make a circle with thumb & index finger, about 1" (2.5 cm) in diameter ..you're own
personal pasta measurer that you can never misplace!
1 cup ricotta
1 egg
1/4 cup grated Parmesan (1 oz, 30gr)
Bit more oil
Cook pasta according to package directions. Thaw spinach and squeeze dry. Chop onion and mince garlic. Heat oil in skillet over medium heat. Add onion and sauté until tender. Add garlic and beef and sauté until meat is done, breaking it up as it browns. Stir in herbs, vinegar and tomato sauce. Cover and simmer until needed. In large bowl lightly whisk the egg. Add 2 tbs of the ricotta and whisk. When pasta is done, drain well. Toss to cool a bit (do not rinse) then add to the egg mixture. Mix well and put into an oiled, glass baking dish (mine is 9 inches square). Pat into place. Fluff the spinach a bit with your fingers and sprinkle it over the pasta. Drop the ricotta by small spoonfuls evenly over the top and spread out a bit. Spread the meat sauce evenly over the top. Sprinkle with Parmesan. Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes. Remove foil (or lid) and bake 5 minutes longer. Serve.
Cooking for Two? Or more?
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