Heat oven to 350°F. Break spaghetti into thirds and cook 8 minutes. Drain and add back to pot.
Stir in the pasta sauce, mozzarella, Canadian bacon and olives. Add the eggs; stir mixture until combined. Coat a 10-inch cast-iron skillet or oven-proof nonstick skillet with cooking spray. Sprinkle the inside of the skillet with the bread crumbs.
Spoon the spaghetti mixture into the skillet. Bake at 350° for 30 minutes. Top with the Parmesan cheese and bake for 10 minutes.
Cut into 6 wedges. Serve with a green salad tossed with reduced-fat dressing, if desired. Makes 6 servings.
Originally Submitted
1/20/2011
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