Recipe

Pasta Pie Recipe

	Chihuahua / All my dishes 5 months ago Another delightfully, guilt-free meal. Light and savory with a creamy sauce. Sunset Books, Low-fat Vegetarian. Prep:15m Cook:30m Servings:4	Chihuahua
	healthy interesting vegetarian

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Ingredients

Pasta Pie:

1/2 C non-fat Milk

1 tsp. Cornstarch

2 large Eggs

6 large Egg Whites

3/4 C shredded part-skim Mozzarella Cheese

1/4 C grated Parmesan Cheese

2 Tbl. chopped fresh Oregano or 1 1/2 tsp. dried Oregano

2 cloves Garlic, minced or pressed

1/4 tsp. Salt

1/8 tsp. crushed Red Pepper flakes

3 C cold cooked Spaghetti

1 tsp Salad (or Olive) Oil

Tomato Cream Sauce:

1 large can diced Tomatoes

1/2 C reduced-fat Sour Cream

2 or 3 cloves Garlic, peeled

2 tsp. chopped fresh Thyme or 1/2 tsp. dried Thyme

1 tsp. Sugar (or to taste)

Salt and Pepper

Garnish:

Oregano sprigs and fresh Oregano leaves

Directions

In a large bowl, combine milk and cornstarch; beat until smoothly blended.

Add eggs and egg whites and beat well.

Stir in mozzarella cheese, Parmesan cheese, chopped oregano, minced garlic, the 1/4 tsp. salt, and red pepper flakes.

Add pasta to egg mixture; lift with 2 forks to mix well. Set aside.

Place a 9-inch-round baking pan (do not use a nonstick pan) in oven while it heats to 500 degrees. When pan is hot (after about 5 minutes), carefully remove it from oven and pour in oil, tilting pan to coat. Mix pasta mixture again; then transfer to pan.

Bake on lowest rack of oven until top of pie is golden and center feels firm when lightly presses (about 25 minutes).

Meanwhile, pour tomatoes and their liquid into food processor or blender. Add sour cream, peeled garlic, thyme, and sugar; whirl until smoothly pureed. Season to taste with salt and pepper; set aside. Use at room temperature.

When pie is done, spread about 3/4 C of the sauce on each of 4 individual plates. Cut pie into 4 wedges; place one wedge atop sauce on each plate. Garnish.

Offer remaining sauce to drizzle over pie.

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