I don't know how much this qualifies as a "healthier" alternative to a regular spaghetti pie, but I was craving everything "bad" from Chicken Florentine, to fried spaghetti and fried mozzarella, to something/anything with a cream sauce. I was pleased that this totally hit the spot. The only ingredient that was really "bad" was the mozzarella, but there is only 2 ounces per serving...keep in mind this is meatless as well! Serve with a simple spinach salad that has been tossed with lemon juice, salt and pepper. Enjoy!
- 1/3 lb protein enriched spaghetti (the Plus version of regular pasta)
- 2 T extra virgin olive oil
- 2 T corn starch
- 1 1/2 C chicken stock
- the juice of 1/2 lemon
- 1 t garlic powder
- 1 pinch red pepper flake
- 1/2 can small black olives (whole or sliced)
- 1/2 can quartered artichoke hearts
- 1 small can (14.5 oz) of diced tomatoes, drained
- 2 T capers
- 1/2 C frozen spinach, thawed and well drained (remove excess moisture with paper towels)
- 1 small can (4 oz) sliced mushrooms, drained
- 1 C shredded mozzarella cheese
- 1/4 C Parmesan cheese
- 2 eggs
- Preheat oven to 350 degrees.
- Bring 4 qts water to a rolling boil and add a liberal amount of salt.
- Cook spaghetti, stirring frequently, until 1 minute before al dente (this time will be on the package).
- Drain spaghetti and reserve some of the pasta water.
- In a large saute pan over medium high heat, add olive oil and corn starch.
- Using a wire whisk, combine the corn starch and oil well until it begins to bubble.
- Add chicken stock while whisking constantly to avoid lumps.
- Add lemon juice, garlic powder, pepper flake, salt and pepper to taste.
- Spray a pie plate with a liberal amount of non stick cooking spray.
- Whisk together the two eggs with 1/8 C of reserved pasta water to temper the eggs (this will prevent them from scrambling when you add it to the pie).
- Combine all remaining ingredients in the saute pan and mix until well combined.
- Add mixture to the pie plate and top with the mozzarella cheese.
- Bake for 20-25 minutes until the cheese melts and bubbles.
- Let stand for at least 15-20 minutes so it will hold its shape when you cut it
Pairs perfectly with a nice Pinot Grigio
This can be made gluten free by using a rice pasta