Deep Dish Pasta Pizza - GREAT weekend lunch idea!

1 pound Linguine
¼ pound thick bacon cut into chunks
4 cloves of garlic minced
4 large eggs
Pinch of red pepper flakes (if you like it spicy – I don’t do this when I make it for just us at home)
½ cup whole milk
2 handfuls Parmesan cheese
2 cups ricotta cheese (you can use cottage cheese here too, I have)
2 cups shredded provolone or mozzarella cheese
1 tablespoon chopped parsley
Black pepper to taste
Olive oil to coat the pan

Heat oven to 425*

Boil Linguine until done and then drain.

Coat a 12 inch skillet with olive oil and heat. Once it’s heated add bacon and let cook adding garlic and red pepper – if you’re using it – while cooking.

In a small bowl whisk eggs and milk – set aside.

When bacon is cooked (don’t drain your juices) put drained linguine in the skillet, mix it in with the bacon. Put in parmesan cheese, add black pepper. Pour egg mixture over the top. With a wooden spoon move eggs to cover the whole pan, top to bottom, side to side. Make sure it’s flat in the center, when it starts to set transfer into the oven. (if you handle isn’t oven safe, or if you don’t know if it is, double wrap it in tin foil, then it will be fine) Let bake until eggs are cooked through, about 4-5 minutes. Remove from oven when done.

Mix chopped parsley with ricotta cheese (or cottage if that is what you are using), spoon over pasta & egg mixture. On top of that put the provolone or mozzarella cheese. Bake an additional 14-16 minutes or until cheese is melted and bubbly.

When you take it out of the oven move it in the pan until it is loosened up, then transfer it onto a large cutting board and let it sit for about 5-7 minutes. After about 5-7 minutes or when the ricotta has had time to set you may slice, I do it with a large knife just like I would a pizza in triangles.

**This is from Rachel Ray, I’m not sure what I changed in it, but it’s pretty much all hers – it’s WONDERUFL!**