We have been working on this project all the day but now we have finish !!! Here are some vegetarian recipes:
Spaghetti Pie
Ingredients
6 ounces spaghetti, cooked
2 tablespoons olive oil
2 eggs, well beaten
3/4 cup Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
1 cup SARGENTO® Whole Milk Ricotta Cheese
1 cup pasta sauce
1/2 cup Sargento® ChefStyle Shredded Mozzarella Cheese
Directions
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 degrees F oven 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.
Basil Goat Cheese Pizza
Ingredients
1 (1 pound) loaf frozen white bread dough, thawed
1 tablespoon olive oil
salt to taste
1/2 teaspoon ground black pepper
1 sprig fresh basil, chopped
1 1/2 teaspoons minced fresh rosemary
3/4 cup Italian tomato sauce
4 ounces crumbled goat cheese
2 sprigs fresh basil, chopped
Directions
Allow dough to rise in a covered bowl until doubled in bulk.
Preheat oven to 425 degrees F (220 degrees C).
Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt, pepper, 1 sprig of chopped basil, and rosemary. Bake in preheated oven until the crust begins to turn golden, 8 to 10 minutes.
Spread the crust with tomato sauce. Sprinkle with 2 sprigs of chopped basil and goat cheese. Bake in preheated oven until the crust is brown, and the pizza has heated through, about 8 more minutes.
