Angel hair & artichoke spaghetti pie

Name: Angel hair & artichoke spaghetti pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
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; 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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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

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.