Friday, February 5, 2016

Spaghetti Pie

A long time ago, there was a company that sold seasonings and mixes that made meal prep tasty and easy.
They had a recipe for an easy spaghetti casserole.
It's been years since I had made it and this week, I thought I would re-invent it and change it just a bit.
Spaghetti pie is really a single-layer lasagna.
It might be a little bit easier to assemble and your family might be interested in the novelty of spaghetti pie!
My Mr. and cherubs really do love pasta.
Whenever I make pasta anything, they love it!
For my family, it would be really hard to have a pasta dish that would be dud for them.
It's been so long since we've had this that both the cherubs thought it was a new recipe!
My boy cherub liked it because he likes "pink sauce" for his spaghetti.
"Pink Sauce" is a combination of Alfredo and marinara sauces on the noodles.
They way I made this spaghetti pie, it was a bit like having "pink sauce" as an end result.
That made him happy!
The Mr. and girl cherub just liked it because it was pasta!
Spaghetti Pie
8 oz spaghetti noodles (I use gluten free noodles)
2 eggs, whisked
2 TBSP butter, room temperature
1 cup cottage cheese
4 oz cream cheese, room temperature
1/3 cup sour cream
dried oregano
1/2 lb. ground beef, browned and drained*
1/2 onion, chopped and cooked with the ground beef*
16-24 oz favorite jarred spaghetti sauce (I used about 16 ounces, as I didn't want too much sauce)
grated mozzarella cheese, your desired amount
Preheat oven to 350 degrees.
Cook the noodles according to package directions. Drain the noodles well and return to the pan in which they were cooked.
Add the butter to the noodles and stir to coat the noodles.  When most of the butter is melted, add the 2 whisked eggs to the pan and stir well to coat the noodles.
Season with a dash of dried oregano, if desired.
Spray a deep dish pie plate with non-stick cooking spray.  If you don't have a deep dish pie plate, use a square 8 x 8 or 9 x 9 pan, as the amounts I have used fill a deep dish plate to the top.
Pour the noodles into the pie plate and distribute the noodles to make a crust, gently pushing the noodles up the side of the pie plate.
While the noodles are cooking, in a medium bowl, add the cottage cheese, cream cheese, and sour cream together and mix well, either by hand or with a mixer.
Pour the creamed cheese mixture over the noodles, using a spoon to spread the mixture over all of the noodles.
In a medium bowl, add the cooked beef and the spaghetti sauce together, stirring to incorporate.
Gently pour the spaghetti sauce over the cheese mixture.
Top with grated mozzarella cheese.
Place in the oven and bake for 40-45 minutes.
Remove from the oven and allow to set for 10 minutes before serving.
The longer it sets, the easier it is to serve in "pie" pieces.  If served while piping hot, it will fall apart upon serving.
This is how it will cut after it has sat up a bit . . . .
*You can easily omit the meat, if desired.

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