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.
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 6 minutes
Yield: 4 VERY GENEROUS servings (I actually think 8 servings is more appropriate)
Ingredients
Salt
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
Directions
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!!!
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