Spaghetti Pesto Pie

This recipe is AMAZING! I wish I could take the credit for it, but I was actually given this recipe by a fellow blogger. I did change a few things, but for the most part, the recipe remains true to her.

It is so delicious and easy to make that I will be adding this recipe into my frequent rotation. It also fed us for an entire week. We had dinner and lunches from this one delicious pie.

I added tomato sauce to it, as I love tomato sauce with pasta and I found that it cuts the creaminess and cheesiness of the dish.

You will love this recipe, it is one to gossip about for many years to come!

Spaghetti Pesto Pie

Yield: 6-8 servings

INGREDIENTS:
1 pkg spaghettini pasta (angel hair)
2 eggs
5 tbsp sour cream
1 cup mozzarella cheese
1/2 cup pesto sauce (store-bought or recipe below)
Salt/pepper, to taste
1 cup tomato sauce
1/4 cup mozzarella for topping
Pesto Sauce:
1 pkg basil
1/2 bunch parsley
1 garlic clove
Juice of 1/2 lemon
1/2 tsp salt
1/4 cup olive oil

DIRECTIONS:
1. In a food processor, place all the pesto sauce ingredients. Grind until combined. Set aside.
2. In a large bowl, mix together eggs, sour cream, mozzarella cheese, pesto sauce, salt and pepper.
3. Boil pasta in large pot with water and salt. Drain and place pasta into bowl with cheese mixture.
4. Mix pasta and sauce well.
5. Place some tomato sauce on the bottom of a greased deep pie dish until covered.
6. Pour the pasta mixture on top of the sauce and press down until it is formed into the pie shape.
7. Add more tomato sauce on top of the pasta and sprinkle with more mozzarella cheese.
8. Bake at 375-degrees for 25 minutes. Enjoy!

*Recipe adapted by @ruhama