Monday, December 15, 2008
I used to nanny for a family in North Raleigh when I was in college. They made a spaghetti pie that I thought was really good. I've lost the recipe that she gave me but I found one that seemed really similar to hers on allrecipes.com
I thought this turned out nicely and will definitely make this again. It's a neat spin on spaghetti. This seemed to be a bit easier for Saryn to eat than regular spaghetti, for those of you with little children.
1 (6 ounce) package spaghetti
2 tablespoons 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 ounce) can diced tomatoes
1 (6 ounce) can tomato paste (I used 6 ounces of spaghetti sauce)
1 teaspoon white sugar
1 teaspoon 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 a buttered 10 inch pie plate. (I only had a 9" pie plate so that's what I used.)
Preheat oven to 350 degrees. In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste or spaghetti sauce, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
The only thing I thought it needed was a little bit of salt but I just added it to my piece of pie. Jordan didn't add any spices to his so you may just want to let people season themselves if they think it needs it!