Ingredients
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8 ounces spaghetti
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2 tablespoons olive oil
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1/4 cup freshly grated parmesan cheese
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1 onion, chopped
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1 clove garlic, minced
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2 cups sliced mushrooms
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3/4 teaspoon dried basil
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1/4 teaspoon dried oregano
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1 (14 ounce) can tomato sauce
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1 1/2 cups shredded mozzarella cheese
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1 egg, beaten
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3/4 cup chopped sweet green pepper
Instructions
- In a large pot of boiling salted water, cook spaghetti for 8 to 10 minutes, until tender but firm; drain and transfer to a bowl.
- Toss with 1 TBS of the oil; let cool.
- Toss with Parmesan and egg.
- Press over the bottom and sides of a greased 9 inch pie plate.
- Meanwhile, in skillet, heat remaining oil over medium heat; cook onion, garlic, mushrooms, basil and oregano, stirring occasionally, for 5 minutes.
- Add tomato sauce; cook, stirring occasionally, for 10 minutes, until thickened.
- Sprinkle spaghetti mixture with 1/2 cup of the mozzarella; spoon sauce over top.
- Sprinkle with greenpepper and remaining mozzarella.
- Bake 375*F for 30 minutes or until spaghetti is golden brown.
- Let stand for 5 minutes.