Saturday, June 25, 2011
3/4 lb. spaghetti
2 cloves garlic, minced
1/2 medium onion, diced
1 T. olive oil
About 5 oz. sliced mushrooms
2 tomatoes, diced
1-1/4 c. crushed tomatoes
Salt and Pepper to taste
Dash hot pepper flakes
1 to 1.5 c. mozzarella, diced
1/2 c. grated parmesan cheese
3/4 c. diced ham
Prepare the pasta by boiling water with salt. Cook until al dente. Drain and rinse in cold water to stop the cooking. Set aside in the same large pot.
Saute the garlic and onions in the olive oil for a few minutes. Add the mushrooms, diced tomatoes, and the crushed tomatoes. Season with salt and pepper and a little hot pepper flakes. Cook on medium-low heat so that the sauce thickens.
Beat the eggs in a bowl and add salt and pepper to taste. Pour into the pot with the spaghetti and stir to combine.
Add the remaining ingredients to the pot: Ham, mozarella, parmesan cheese, and sauce.
Once combined, pour into a 9" x 13" baking pan. Top with additional parmesan cheese.
Bake, uncovered, in a preheated oven (350 degrees) for 45-55 minutes, until hot and golden brown. It should be firm enough to cut into sections and hold together.
Note: This can also be prepared in a large skillet using half of the ingredients. Combine in the skillet and cook on medium-low heat until the bottom has browned, about 10-12 minutes; invert on a plate and return to the skillet to cook on the other side for another 10-12 minutes until firm and golden brown.
Serves: 10 - 12