Angel hair & artichoke spaghetti pie

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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


  • 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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