Spaghetti Pie

I have a funny story about this recipe but its one that I can only share in person. Regardless I was asked to make this for a shoot and it came out great. A fun way to use any extra pasta you may have. You can watch me make it on camera by checking out my video clip page.


2-3 Cups Cooked Gluten Free Spaghetti ( Ancient Harvest is my favorite brand and holds up the best.
3 eggs
1/2 Cup Parm Cheese
2 tsp Salt Divided
2 Tbs Olive Oil
1 1/2 Cup Ricotta Cheese
1 Tbs Oregano
1 Tbs Garlic
1 Cup Any Pasta Sauce

Start by mixing eggs, parm and 1 tsp of the salt in a large bowl. Add pasta and mix to evenly coat. In a pie dish coat the bottom with the olive oil. Now pour the pasta in the dish and softly flatten to form an even layer. Now in a separate bowl mix ricotta, oregano, garlic and remaining salt. Using the entire cheese mixture, gently place a layer of the ricotta above the pasta pressing down to keep even. Lastly, top the whole thing with pasta sauce. Bake the whole thing at 350 degrees for about 20 minutes or until the crust start become golden . Serve and enjoy.


Peanut Butter Mousse

I am sorry but this recipe is addicting. Luckily I found a way to slim it down so you can enjoy it with out the guilt. Its fluffy, sweet and the peanut butter flavor make it a dream come true.

1 1/2 plus 1 Tbs Cups Skim Milk
1 Packet Sugar Free and Fat Free Vanilla Pudding Mix
1 Container Lite Cool Whip Defrosted
3 Tbs Peanut Butter

Start by combining peanut butter in a small bowl with 1 Tbs Min and mix well to soften. In a large mixing bowl combine milk and pudding mix whisking together. Once combined add peanut butter and continue to mix well, until pudding comes together and firms up. Now fold in Cool Whip one cup at a time. Place everything in the fridge and allow to cool. Enjoy!