Liquid Eggs
Vegetarian Spaghetti Pie
Serving Size: 50
Ingredients
- 4 lbs. dried spaghetti
- 4-24 oz. jar seasoned tomato sauce
- 4 T dried Italian seasoning
- 2¼ c Sunny Fresh® Liquid Eggs
- 48 oz. Shredded mozzarella, divided
Preparation
Grease one standard hotel pan. Cook pasta according to package instructions. Drain the cooked pasta and cool under cold running water. In a large bowl combine cooled noodles, sauce, Italian seasoning, liquid eggs and 16 oz. of mozzarella cheese for filling stirring to mix well. Season with salt and pepper.
Assembly
- Pour the mixture into prepared pan. Press down to pack the pasta in the pan.
- Sprinkle remaining 32 oz of cheese over the top.
Heat and serve
Bake at 350ºF for 90-105 min. until the edges are crispy, cheese on top is melted and warmed through. Cool at least 10 min. before cutting and serving.