Recipe courtesy of Aunt Fannie
Pastierra
Getting reviews...
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 967
- Total Fat
- 49 g
- Saturated Fat
- 27 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 42 g
- Cholesterol
- 584 mg
- Sodium
- 667 mg
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 967
- Total Fat
- 49 g
- Saturated Fat
- 27 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 42 g
- Cholesterol
- 584 mg
- Sodium
- 667 mg
Ingredients
Directions
- Cook the spaghetti according to the instructions on box. However, shorten cooking by half. Remove pasta from water, add the butter and melt to cover the pasta. Pour in the beaten eggs, cheese, black pepper, pour into a butter-greased 13 by 9-inch pan and cook for 45 minutes in a preheated 350 degree oven.
