Tell your family they're finally getting PIE for dinner!
6 oz spaghetti, cooked
2 tablespoons olive oil
2 eggs, well beaten
3/4 cup (3 oz.) shredded parmesan cheese, divided
1 cup ricotta cheese
1 cup pasta sauce
1/2 cup (2 oz.) shredded mozzarella cheese
Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.
Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350 F oven for 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.
5 tsp olive oil, divided
1 tbsp lime juice
1/4 tsp salt
1/4 tsp hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tbsp minced fresh basil (or 2 tsp dried basil)
1/4 cup crumbled feta cheese
Whisk 4 tsp oil, lime juice, salt and pepper sauce together in a small bowl; set aside. In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Cook macaroni according to package directions; drain. Place in a greased 2-qt. baking dish; set aside.
In a saucepan, melt butter over medium heat. Stir in flour until well-blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Add cheese, onion, Worcestershire sauce, salt, pepper and ground mustard; stir until cheese melts.
Pour over macaroni and mix well. Sprinkle with bread crumbs. Bake uncovered at 375 for 30 minutes.