Recipe courtesy Rachael Ray, 2007
I made this last night for dinner and it was fantastic!!!! DBF actually took some to work for lunch today...that never happens!! I had to tweak it a little to make it core.
Prep Time: 20 minutes
Cook Time: 6 minutes
Yield: 4 VERY GENEROUS servings (I actually think 8 servings is more appropriate)
6-8oz whole wheat pasta (I used angel hair, but you could probably use whatever you have on hand)
2-3 tablespoons extra-virgin olive oil
1 package canadian bacon, roughly chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Fat Free Parmigiano-Reggiano
Salt and freshly ground black pepper
4 large eggs
1/2 cup Fat Free Milk
2 cups Fat Free Ricotta Cheese (I seasoned this up with S&P, Garlic & Onion Powder)
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded Fat Free mozzarella cheese
Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta and cook until al dente.
Heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add canadian bacon and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Add drained pasta to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with milk and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
Enjoy...I know I did!!!