This combination of spaghetti, bacon, peas, and ricotta in this pie is divine! Thank you, Joyce, for sharing this recipe!
1 lb. spaghetti, cooked and drained well
4 strips bacon, chopped
1 large red onion, finely chopped
15 ozs. part-skim ricotta cheese
4 large eggs
2 cups reduced fat milk (2%)
1/4 tsp. cayenne pepper
1 cup freshly grated parmesan cheese
1/4 tsp. salt
2 cups frozen peas
Preheat oven to 350 degrees. In a 12 inch skillet, cook bacon on medium for 6 to 8 minutes or until crisp, stirring occasionally. With a slotted spoon, transfer bacon to paper towels to drain. Chop the bacon after it has cooled.
Leave bacon fat in the skillet. Add the chopped onion and cook for 4 minutes, or until tender, stirring occasionally.
In a large bowl, whisk ricotta, eggs, milk, cayenne, half of the parmesan cheese and salt. Stir in the spaghetti, peas, bacon, and onion. Spread evenly into a 3 quart shallow baking dish. Sprinkle remaining Parmesan cheese on top.
Bake for 30 to 35 minutes or until set.