Conference turris::cooks

    Don't know of this is what you're looking for, but here is one
    version.  Of course, these are approx. measurements:
    
    1 lb cottage cheese
    1/2 lb spaghetti, cooked
    1 4 oz. can mushrooms, drained
    1 pkg. frozen chopped spinach, thawed and drained.
    1 small can DURKEE Fried Onion Rings
    
    
    Mix everything together, spread some of the onion rings on
    top, if you like, and bake for 30 min. or microwave till hot,
    probably about 10-15 min.
    
    Variations:
    
    add mozzarella cheese, some mixed in, some on top.
    Add 1/2 lb. of cooked hamburger
    Add 1/2 lb. cooked chopped sausgae (gives a nice spicy taste)
    Increase ammount of spaghetti used, or mushrooms.
    Add spices - onions, garlic, black pepper, etc.
    
    Also makes a great buffet dish!
    
    Hope this helps!
    
    Val
    

    re:  .1  -  Set Oven = 350 degrees.
    
    However, it takes less time to heat if you start with hot
    spaghetti, hot spinach (if you cook it to thaw it) and hot
    cooked meat (if used)!
    
    

    This is one of my favorites and could be considered a speghetti
    pie.
    
    Capellini Frittata with Pancetta & Peas
    
    6 slices of pancetta or bacon (3 oz) cut in 1/4" squares
    4 oz capellini broken into 2" pcs (thin speghetti)
    1 cup of fresh or frozen peas
    4 eggs lightly beaten
    1 cup shredded mozzarella (4 oz)
    1/4 tsp. salt
    1/2 tsp grnd pepper
    1/4 tsp. red pepper flakes
    1/3 c grated parmesan
    2-4 tbsp. olive oil
    3 garlic cloves crushed
    
    Brown pancetta/bacon in small skillet 5 minutes.  
    Remove and drain.
    Cook the pasta 2 minutes.
    Cooks fresh peas 3-5 minutes or thaw frozen peas under hot running
    water.
    In a bowl combine capellini, eggs, mozzarella, salt, black and red
    pepper.  Mix well.
    In another small bowl toss pancetta, peas and parmesan.
    In a large non stick skillet heat 2 tbsp. of oil  Add the garlic
    and saute over moderate high heat until fragrant but not browned
    - 1 min.  Pour 1/2 the egg and capellini mixture into skillet, top
    with pancetta, peas and cheese. Cover the remaining eggs and capellini.
     Cook over moderate heat pressing down lightly with spatula until
    golden brown. 5 minutes.
    Invert frittata onto a large plate.  Add another 1-2 tbsp. oil if
    needed to skillet, slide frittata back into pan and cook until second
    side is golden brown.
    3-5 minutes. Serve warm or at room temperature. 
                                       
    Enjoy!  I need to make this soon.
    
    Flo

    
    Spaghetti Pizza Deluxe
    
    7 oz uncooked spaghetti
    1/2 cup milk
    1 egg beaten
    Vegetable oil/butter/oil
    1/2 lb lean ground beef
    1 medium onion chopped
    1 medium grn/red pepper chopped
    2 cloves garlic minced
    1 15oz can tomato sauce  
    1 1/2 tsp. Italian seasoning - oregano, marjoram, basil - to taste
    1/4 tsp. pepper
    salt if desired
    2 cups sliced mushrooms
    2 cups shredded mozarella cheese
    
    Prepare spaghetti, drain.  In medium bowl, blend milk and egg, add
    spaghetti and toss to coat.  Grease/oil a 15x10 inch jelly roll
    pan or any good pizza shaped pan.  Spread spaghetti mixture evenly
    in prepared pan.  In a large skillet cook beef, onion, green pepper
    and garlic until beef is no longer pink, drain.  Add tomato sauce
    and seasonings; simmer 5 minutes.  Spoon meat mixture evenly over
    spaghetti.  Top with mushrooms and cheese.  Bake in 350 oven for
    20 minutes.  Let stand 5 minutes before cutting.  Refrigerte leftovers.
    
       
    
    You could really improvise on this one - adding parmesan - sliced
    cooked Italian sausage, etc.
    
    Flo
            

    This is in the March Bon Appetit
    
    Spaghetti Frittata
    
    5 tbsp. olive oil
    2 garlic cloves, peeled and flattened
    1/4 cup black olives (preferably Gaeta) about 2 oz, pitted and chopped
    2 tbsp. capers, drained and rinsed
    
    6 oz spaghetti
    
    1 6 1/2 oz can tuna packed in oil, drained
    7 eggs, beaten to blend
    3 tbsp. chopped fresh Italian parsley
    Salt and freshly ground pepper
    1 tbsp. unsalted butter.
    
    Heat 3 tbsp. olive oil in heavy small skillet over medium high heat.
     Add garlic and cook until deep brown about 4 minutes.  Discard
    garlic. Add olives and capers to pan and cook until just beginning
    to brown abut 3 minutes.  Remove from heat.
    
    Cook spaghetti in large pot of boiling salted water until just tender
    but still firm to bite.  stirring occasionally.  Drain.  Rinse with
    cold water and drain.  Transfer to bowl; add olive mixture.
    
    Pre-heat broiler.  Add tuna, eggs and parsley to spaghetti; toss
    well.  Season with salt and pepper.  Melt butter in 12 inch diameter
    nonstick broilerproof skillet over medium high heat until foamy.
     Add spaghetti mixture.  Drizzle remaining 2 tbsp. olive oil over
    spaghetti.  Reduce heat to medium and cook frittata without stirring
    until almsot cooked through, about 8 minutes. Place frittata under
    broiler.  Cook until top is golden brown and eggs are set, about
    4 minutes.  Cook slightly about 4 minutes. Invert frittata onto
    platter.  Cut into wedges and serve.
    
    Gaeta olives are available at Italian markets and some specialty
    food stores.
    
    
    Flo                 

       Pizza Spaghetti Pie

       Meat Layer:

       1 1/2 lbs. ground beef or turkey
       1/2 cup bread crumbs
       1/2 cup chopped onions
       2/3 cup (5.3 oz.can) evaporated milk (I use evaporated skimmed)
       1 teas. salt  (I omit) 
       1 teas. pepper

       Spaghetti Layer:

       4 oz. spaghetti or vermecilli (sp?)
       2 tbls. butter/margerine (or equiv. Butter Buds)
       1 egg beaten
       1/4 c grated parmesan/romano cheese

       Topping: 

       8 oz. Pizza sauce 
       1 cup (4 oz) shredded mozzarella
       1/2 teas. oregano

       Heat oven to 350 deg. Combine ground meat, bread crumbs, onion,
       salt, pepper & milk. Press the mixture firmly into the bottom and
       sides of a 9 or 10 inch pie plate. Bake for 35 to 40 minutes. Spoon
       or drain off drippings. (If in a rush I microwave in short
       increments and drain off drippings as I go) In the meantime, Combine
       shaghetti with egg, cheese & butter. Spread spaghetti mixture on top
       of meat shell. Top with pizza sauce, oregano & mozzerella cheese.
       Bake an additional 10 minutes. Let stand for 5 minutes before
       slicing. 


    

                         SPAGHETTI PIE
    
    Combine      6 oz. spaghetti, partially cooked
                 2 T   butter
                 1/2 C ricotta
                 2     eggs, beaten
    Butter 10" pie plate
    Line with spaghetti mixture
    Spread       1 C   cottage cheese on top
    Saute in oil 1/2 C chopped onion
                 1/4 C chopped green pepper
                 (Mom added ground beef here--I don't eat the stuff)
    Add          1-8oz can tomatoes
                 1-6oz can tomato paste
                 1 tsp oregano
    Pour over spaghetti
    Bake 350 deg., 20 mins.
    
    

			SPAGHETTI PIE

	1/2 Lb. spaghetti, linguine, fettuccini, uncooked
	1/2 Lb. Italian sausage, removed from casing
	14 - 16 Oz. of spaghetti sauce
	2 Eggs, beaten
	1 Cup ricotta cheese
	1 (10 oz.) package frozen, chopped spinach,
	  thawed and well drained
	1/2 Tsp. salt
	Grated Parmensan/Romano cheese


	Preheat the oven to 350 deg.

	Cook the pasta and drain well.

	Saute the sausage meat until brown and drain.

	Syir in 1 cup of spaghetti sauce

	In a medium bowl blend remaining sauce and eggs.

	Add pasta to mixture and toss to coat.

	Spread pasta evenly in a 9 in. pie plate, forming
	a shell.

	In a small bowl combine the ricotta, spinach and salt,
	mix well.

	Spread evenly over the pasta shell.

	Cover spinach/cheese mixture with meat mixture.

	Bake until hot, about 30 min.

	Sprinkle top with grated cheese.

	Allow to cool 5 min before cutting.

    You mean 1/2 lb spaghetti, linguine OR fettucini, right - not 1/2 lb of
    each?
    

    I made this and it was great but I used a 1/2 lb of spaghetti AND
    used a 10" pie plate which was very full.  I don't think I could have
    done it with a 9".
    
    ed

    
    Sorry for the confusion, use a 1/2 lb. of whichever you prefer.

    I tried this recipe 2 weeks ago and my husband and I ate all but
    1 small pie shaped piece. He absolutely loved it. I tried it again
    this past weekend, except that I quadrupled the recipe and put it
    in 1 9"X11" pyrex pan and 1 8"x11" pan and 2 sm. 6"x6" casseroles.
    I gave all but the biggest one away to family and friends that all
    called me immediately after eating it for the recipe.
    
    The only thing I did different was to add some Romano cheese to the 
    egg and sauce mixture. Also, a friend of mine detests spinach so
    eliminated it from the recipe and thought it was excellent.
    
    I am looking forward to more great recipes and will add some of my own
    family recipes. (Italian)
    
    Happy Eating
    
    Shelly

    I would have used the hot sausage except that I didn't want to chase
    away my guest so I used the sweet.
    
    ed

    I used French Garlic and Cheese Sausage that I get at Heartland.
    They are delicious!!!!!
    
    Shelly

SPAGHETTI PIE -- Passed on by Debbie Rothstein 6/24/91

6 cups water
6 oz. spaghetti
2 tbl butter
2 eggs
1/3 cup grated parmesan cheese
shortening
1/2 lb ground beef
1 medium onion
1 8oz can pizza sauce
mozarella cheese

3 quart saucepan - boil water. Add spaghetti--drain well. Put in lg mix 
bowl, mix butter until melted. Crack egg into bowl, mix. Repeat with 
second egg. Mix in cheese. Grease 9in pie pan with shortening, pour 
mixture in. Press with spoon into piecrust shape, build up on sides. 
Preheat oven to 350F. Cook meat in saucepan. Add onions to meat, drain 
grease. Mix sauce with meat. Put in crust. Bake for 20 mins. Take out 
of oven, put mozarella cheese on top, put back in oven for 5 more 
minutes. Voila!
    
    -submitted by Debbies father, Saul Rothstein. Enjoy!