|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Roman Pie |
|
Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Roman Pie recipe on the web!!* See note below. _ ounces spaghetti uncooked _ pound bulk Italian sausages or ground beef _ eggs ___ cup parmesan cheese grated ___ teaspoon salt ___ cup green bell peppers chopped ___ cup onions chopped _ tablespoon butter or margarine _ 6-ounce can tomato paste ___ cup water _ teaspoon italian seasoning dried crushed _ cup sour cream _ ounces mozzarella cheese shredded (about 1 cup) * Cooking Time: 22 to 25 minutes Power: 100% (700 watts) 50% (350 watts) Standing Time: 8 to 10 minutes Break spaghetti in half. Cook in boiling unsalted water according to package directions. Drain and set aside to keep warm (you will need about 4 cups cooked). Meanwhile, crumble meat into a microwavable colander in a 9-inch microwavable pie plate. Cover with waxed paper. Microwave at 100% power (700 watts) for 5 to 6 minutes or until meat is no longer pink. Discard drippings and juices. Place meat in pie plate. While meat cooks, butter a 10-inch microwavable pie plate. In a medium bowl, beat eggs. Stir in Parmesan cheese and salt, then drained warm spaghetti and toss until well coated. Line pie plate with spaghetti mixture. Microwave, uncovered, at 100% power for 3 minutes or until center of crust feels set and is beginning to dry; set aside. Roman Pie - continued In a 2-cup microwavable measuring cup, place green pepper, onion and 1 tablespoon butter. Cover with waxed paper. Microwave, uncovered, at 100% power for 3 to 4 minutes or until vegetables are almost tender, stirring after 2 minutes; set aside. In a medium bowl, mix tomato paste, 2/3 cup water and Italian herbs. Stir into meat. Cover with waxed paper. Microwave at 50% power (350 watts) for 5 minutes or until thick and bubbly. To assemble, stir sour cream into vegetables; spread in crust. Spoon hot meat mixture over sour cream layer, spreading to edge. Cover with waxed paper. Microwave at 100% power for 6 to 7 minutes or until bubbly in center, rotating pie plate one-half turn after 3 minutes. Sprinkle with mozzarella cheese. Cover loosely with a foil tent (do not let foil touch cheese). Let stand for 8 to 10 minutes or until cheese melts. Cubed Steak Italiano Knife And Fork Burgers Quick Beef Stroganoff Meatballs With Sweet And Sour Sauce Oven Barbecued Ribs Sausage 'N' Potato Salad Speedy A La King Roast Turkey Chicken Deluxe Chicken Dijon Spicy Drumsticks Veggie-Stuffed Fish Classic Enchiladas Roman Pie Ham And Noodle Medley Sausage Supper Bake Spanish Chicken Casserole Chicken Stuffing Casserole Family-Style Quiche Spinach-Cheese Manicotti Turkey Imperial Salsa Peppers Meatloaf Deluxe French-Style Burgers Better Breaded Pork Chops Celebration Ham Orange-Ginger Turkey Cutlets Favorite Chicken And Vegetables Limelite Chicken "Breaded" Fish Fillets With Cucumber Sauce Dilly Flounder Across-The-Border Eggs Poached Chicken "Hard Cooked" Eggs Monster Meatballs Giant Sausage Pancake Pizza Spuds Roadrunner Burrito Or Taco Filling Cracker-top Chicken Finger-lickin' Chicken Scrambled Eggs Ham On A Haystack Egyptian Eyes Egg Surprise Not Really Ravioli Chili-burger Casserole Doggone Good Kabobs |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
