Basghetti Bag
Elysia Tessler invented this party dish at March
Break, 1996 when she just turned 9 years-old,
and named it after Judith's childhood mixed-up name for spaghetti!
RECIPE
| INGREDIENTS 10-12 sheets phyllo pastry (thawed) melted butter 9 cups cooked spaghetti 9 cups Italian Meat Sauce 1 1/2 pound ricotta cheese 1 1/2 pound mozzarella cheese, grated or sliced thinly 3/4 pound parmesan cheese, grated Large long baking dish, buttered String |
DIRECTIONS Preheat the oven to 350 F Cut six 2' lengths of string and place them crosswise on buttered baking dish, about 2" or so apart. With a pastry brush, butter each sheet of phyllo pastry and lay them one on top of the other in the baking dish to form the "bag" crust. Spread 3 cups spaghetti evenly over the pastry inside the dish. Follow with three cups sauce. Spread 1/3 of the ricotta over the sauce, followed by 1/3 of the mozzarella, and finally 1/3 of the parmesan. Do two more layers in the same way beginning again with the spaghetti. Fold the phyllo pastry over the "basghetti" like an envelope, and tie in place like a rolled roast of meat, tucking the ends in and securing with the string. Bake about 30-40 minutes until the "bag" is nicely browned. Take out of the oven and let stand for a few minutes before removing the strings, slicing and serving.
Copyright 1998 Judith Sams Enterprises Limited. All rights reserved. |
