This recipe, based on the concept of spaghetti pie, is super easy to make. Instead of the traditional spaghetti, I chose to use angel hair pasta, which I’ve loved since I was a little kid. I like how fine the noodles are and think it’s more fun to eat. For a little flavor and a twist, I added some artichokes as well. I’ve included the basic sauce recipe I like to use with this dish, but it will work with any marinara sauce you have. Be creative!
Angel Hair & Artichoke “Spaghetti Pie” (Serves 3-4)
Recipe by Emily of (Mainly) Gluten Free in NYC
1/2 box GF Angel Hair Rice Pasta (about 4 oz)
2/3 cup ricotta cheese
2 eggs, lightly beaten
1/4 grated parmesan cheese
For the sauce:
2 8 oz. cans plain tomato sauce
1 tablespoon olive oil
1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/ tsp dried parsley
1 tsp dried basil
salt & pepper to taste
1 8.5 oz. can of quartered artichoke hearts, washed and drained (I like Cento)
1. Preheat oven to 350 degrees. Grease a two-quart casserole pan.
2.Over medium heat, warm the tomato sauce in a small saucepan. Add the olive oil and onion garlic powders and stir for about two minutes. The sauce should be warm but not bubbling. Add the parsley, basil and salt and pepper to taste. (The amount of spices can be altered according to your preference). When the sauce is seasoned well, lower the heat and stir in the washed artichoke hearts. Stir for about a minute and then remove from the heat.
3. While the sauce is cooking, bring a medium pot of water to a boil. Add the pasta and let cook until almost done (about 4-5 minutes, depending on the brand of pasta you use). Remove from heat, drain, and return to pot.
4. Add the sauce and artichoke mixture to the pasta and stir. Add lightly beaten eggs and ricotta. Stir to coat, but don’t over-mix. Gently mix in half of the parmesan cheese. Pour the entire bowl into the pre-greased casserole pan and sprinkle with the rest of the parmesan. Bake for 20-25 minutes and serve warm.