The last on the list is this Spaghetti Pie recipe from Lauren Gough. I made it Sunday, which was Mandy's birthday, and I was happy to make her a pie of some sort! Truthfully, it didn't taste much different than simple spaghetti. It may have been a little cheesier and richer in flavor, but not in an extreme way.
To its credit, this dish does present a little better than spaghetti. It would be great for an easy meal when you're having guests over, and I think it would be wiped clean in a pot luck line-up. But I can't say that I would make this for just me and Ty on a regular old weeknight. Regular old weeknights call for regular old spaghetti. (Don't worry Ty, I will keep the spark alive and sprinkle some mozzarella on yours!)
When it comes out of the oven it's bubbly and melty and gooey and amazing looking. Too bad I'm a horrible photographer and can't seem to convey the bubbly, melty, gooey, amazingness to you all. I should probably start taking pictures with a real camera rather than my camera phone. In the meantime, here's the recipe:
Spaghetti Pie
1 6 oz. package of spaghetti
2 tbsps butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 14.5 oz. can diced tomatoes
1 6 oz. can tomato paste
1 tsp. white sugar
1 tsp. dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
- Cook and drain spaghetti. Stir in margarine, Parmesan cheese and eggs while spaghetti is hot. Form spaghetti mixture into a crust in buttered 10-inch pie plate. (At this point, you will think there's no way all of these ingredients will fit in your pie plate. But they will. Just barely.)
- Preheat oven to 350.
- In a skillet, cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
- Spread cottage cheese mixture over the spaghetti crust then pour in the beef and tomato mixture.
- Bake at 350 for 20 minutes. Sprinkle mozzarella cheese over the top and bake for 5 minutes longer until the cheese melts.
* You can substitute ricotta cheese for cottage cheese to get a richer, creamier flavor.
Here's a list of all our Frozen Dinner Swap recipes:
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