Spaghetti Pie with Prosciutto and Broccoli Rabe Recipe
We like to assemble this "pie" earlier in the day, pop it in the fridge, and then bake it off just before dinner. Serve it with a big leafy salad and dinner is done.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.applegate.com.
Cooking tools:
- Springform pan
- Aluminum foil
- Baking sheet
- Oven
- Pot
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Pasta cooking water container
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
- Pastry brush
- Tongs
Ingredients
- 1/3 cup breadcrumbs
- 1 bunch broccoli rabe (about 1 pound), trimmed
- 2 garlic cloves, peeled
- 1 pound dried spaghetti
- 1 cup ricotta
- 2 large eggs
- ½ cup plus 2 tablespoons grated Parmesan, divided
- Kosher salt
- freshly ground black pepper
- 1 (3-ounce) package APPLEGATE NATURALS® Prosciutto, sliced into ribbons
- 1 tablespoon olive oil
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