This combination of spaghetti, bacon, peas, and ricotta in this pie is divine!  Thank you, Joyce, for sharing this recipe!

Ingredients:

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.