vegetarian - serves 4
submitted by bonnie joustra
grand rapids, michigan
directions
- Boil 2 quarts of water. add salt, oil and spaghetti. Cook to package instructions or al dente. Drain and rinse in
colander under cold water.
- Beat together egg, parmesan cheese, and butter. Add the spaghetti and toss until evenly mixed.
- Grease a 9" pie plate with butter. Spoon spaghetti mixture in pie plate, press to mold to plate.
- Pre-heat oven to 350°F.
- Spoon the ricotta cheese on the spaghetti mixture and spread evenly.
- Grill sliced red onion and portobello mushroom or sauté in pan with butter until onions are caramelized and
mushroom softened. Slice portobello into 1/2-inch slices.
- Spread sliced onions and portobello mushroom on ricotta cheese.
- Add 1 1/2 cups of Vino de Milo Portobello Shiraz Sauce, spread on top of ricotta cheese.
- Bake for 30 – 35 minutes.
- Remove from oven and sprinkle pie with shredded mozzarella cheese.
- Let cool for 10 minutes before serving.
- Heat remaining sauce to garnish each slice.
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