Angel hair & artichoke spaghetti pie

Ingredients

• 1/2 box GF Angel Hair Rice Pasta (about 4 ounces)
• 2/3 cup ricotta cheese
• 2 eggs, lightly beaten
• 1/4 grated parmesan cheese

For the sauce:

• 2 8 ounces. cans plain tomato sauce
• 1 tablespoon olive oil
• 1/2 teaspoon onion powder
• 1 1/2 teaspoon garlic powder
• 1 1/ teaspoon dried parsley
• 1 teaspoon dried basil
• salt and pepper to taste
• 1 8.5 ounces. can of quartered artichoke hearts, washed and drained

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Preparation

• Preheat oven to 350 degrees. Grease a two-quart casserole pan. 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.
  
• 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.
• 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.

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