Neapolitan Spaghetti Pie Food

NEAPOLITAN SPAGHETTI PIE

Steps:

• Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold water. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until browned. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer mixture to a small bowl and let cool slightly. Wipe out pan. Whisk together eggs, ricotta cheese and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add spaghetti and mix all ingredients together. Add a thin layer of olive oil to coat pan and place over medium heat. Pour in mixture and distribute evenly in pan. Cook until underside is golden, moving pan around on burner to ensure even cooking, about 6 minutes. Invert a large platter over skillet, grasp platter and skillet with oven mitts and carefully turn over. Lift off skillet and re-coat pan with a small amount of olive oil. Slide mixture back into the skillet and cook until bottom is golden, cover and allow the pie to cook all the way through till firm inside. Slide spaghetti pie onto a platter.

SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees F. Grease a deep-dish pie plate with olive oil.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. (This is a good time to make the tomato sauce.) Drain then transfer the spaghetti to a large bowl. Add 1 tablespoon of the olive oil and toss to coat. Set aside.
• Whisk the eggs in a medium bowl, then whisk in 1/4 cup of the Parmesan cheese. Pour over the spaghetti and toss to coat. Transfer to the prepared pie plate and spread to make a "pie crust."
• Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the turkey, 1/2 teaspoon salt, garlic powder and onion powder; cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
• Pour the tomato sauce over the turkey and stir to combine. Set aside.
• Place the ricotta, Italian seasoning and the remaining 1/4 cup Parmesan in a bowl and stir to combine. Spread over the pasta, then layer on the meat sauce and finally, sprinkle with the mozzarella.
• Place the pie plate on a rimmed baking sheet and bake until the pasta is golden brown and the cheese is bubbling, about 30 minutes.
• Let the spaghetti pie cool slightly, then cut into wedges and serve.
• Heat the olive oil in a small saucepan over medium heat. Add the onions and salt and cook, stirring occasionally, for 5 minutes.
• Add the garlic and Italian seasoning and continue to cook, stirring, for 1 minute. Add the tomatoes and sugar and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.

PASTA NEAPOLITAN

Steps:

• PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
• Add garlic& saute for another minute.
• Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
• Adjust seasoning, if necessary and remove the bay leaf.
• PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
• Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
• Meanwhile, pour the cream into a small, heavy pan over a low heat.
• Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
• Combine the cream with the chicken mixture and season.
• Set aside& keep warm.
• PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
• Drain well.
• ASSEMBLY: Turn noodles onto individual plates.
• Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
• Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
• Sprinkle with basil leaves.