Friday, November 19, 2010

Spicy Spaghetti Pie

Spicy Spaghetti Pie
Inspired by a Cook’s Country recipe given to me by Biz)
Makes 6 Servings

12 oz. thin spaghetti
4 oz. sliced deli pepperoni
3 14.5-oz. cans diced tomatoes
¼ tsp red pepper flakes
7 tbsp whipping cream
½ cup chopped fresh basil
3.5 oz. (or 98 grams) mozzarella, grated

Preheat oven to 475. Spray 9”x13” baking dish with nonstick cooking spray. Cook pasta with salt until cooked. Drain. Meanwhile, cook pepperoni in a large skillet over medium high. Heat until crisp, 2 minutes. Add tomatoes, flakes and ¼ tsp salt and bring to boil. Stir. Reduce heat to medium and simmer until sauce is thickened, about 10 minutes. Add cream and basil and stir for 2 minutes. Add pasta to prepared dish. Press with spatula to flatten. Transfer mixture to dish and pour over noodles. Turn dish to ensure it’s soaked in. Bake for 7 minutes, add cheese, then bake for another 3 minutes until brown and bubbling, Let cool 5 minutes.

Nutritional Information: 441 calories, 56 carbs, 17 fat grams and 16 protein grams.

Review: We REALLY loved it - so flavorful. I was nervous to cook with whipping cream but it made such a creamy fabulous difference and didn't add too many calories! I was also nervous to cook with pepperoni - but this concoction was a favorite - definitely going to be a regular, thanks Biz!!

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