Creamy Spaghetti pie Name: Jennifer Miller Base: JB Andrews Recipe: 8 ounces thin spaghetti, broken in half, cooked and drained (about 4 cups) 1⁄3 cup green onions with top, finely chopped 1⁄4 cup chopped fresh parsley 2 garlic cloves, minced 3 ounces fresh parmesan cheese, grated, divided (3/4 cup) 1 (15 ounce) container part-skim ricotta cheese (or use cottage cheese) 1 egg, lightly beaten 3 tablespoons butter (optional) 3⁄4 teaspoon salt 1⁄2 teaspoon italian seasoning 1 cup shredded mozzarella cheese, divided (4 oz.) 1 (26 ounce) jar spaghetti sauce 1 (14 1/2 ounce) can diced tomatoes, drained parsley, chopped to garnish DIRECTIONS Save out 1/4 cup of the Parmesan cheese and 1/4 cup shredded mozzarella cheese. Set aside. Mix together green onions, garlic,chopped parsley, 1/2 cup Parmesan cheese, ricotta cheese, egg, butter(if using), salt, Italian seasoning, and 3/4 cup mozzarella cheese. Mix cheese/egg mixture with cooked spaghetti and place on the bottom of a shallow casserole dish. In a bowl, mix spaghetti sauce with tomatoes. Pour over spaghetti mixture. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese that was set aside. Bake about 30 minutes at 350 degrees. After pulling out of oven, garnish pie with chopped parsley. Serve and enjoy! Pie will feel firm to the touch. Enjoy!