Imagine the comforting familiarity of spaghetti but in a fun, sliceable pie form, and voila! You’ve got Spaghetti Pie. This delightful dish is a unique twist on the traditional Italian staple that we all know and love. It combines all the flavors of a hearty spaghetti meal into a pie that can be cut into slices and served as a main dish. And while it may sound complicated, it’s incredibly simple to make. With just a few common ingredients and some easy-to-follow instructions, you can whip up this wonderful meal in no time. This recipe is perfect for those busy weeknight dinners when you want something quick yet delicious. And trust me, it’s a hit with the kids too! They’ll love the novelty of eating ‘pie’ for dinner, and you’ll love how quickly it disappears off their plates. Not to mention, it’s a great way to use up leftover spaghetti! So why do I love this recipe? Well, it’s all about simplicity and flavor. The spaghetti forms a ‘crust’ that’s then filled with a rich, savory filling of cheese and ground beef. It’s then baked until golden and bubbly, and served in hearty slices. It’s comfort food at its finest! So if you’re ready for a fun culinary adventure, let’s dive into the recipe.
Ingredients
- 6 oz. spaghetti
- 2 Tbsp. olive oil
- 1/3 c. grated Parmesan cheese
- 2 eggs, well beaten or equivalent egg substitute
- 1 c. cottage cheese or Ricotta
- 1 lb. low-fat ground beef
- 1/2 c. chopped onion
- 1/4 green pepper, chopped
- 2 c. spaghetti sauce (approximately)
- 1/2 c. shredded Mozzarella (2 oz.)
Baking Instructions
- Cook spaghetti (about 3 cups).
- Stir olive oil into hot spaghetti.
- Stir in Parmesan cheese and eggs.
- Form spaghetti mixture into a “crust” in a 10-inch pie plate sprayed with Pam. Spread cottage cheese over bottom of spaghetti crust.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Spaghetti Pie Chronicles
Hello, fellow food enthusiasts! Prepare to embark on a culinary trip of a lifetime. But first things first, say goodbye to your diet because today we’re diving headfirst into the world of *spaghetti pie*. Yes, you heard right, Spaghetti. Pie. It’s a thing, and it’s about to become your new favorite thing!
The Gathering of the Ingredients
As with all great tales, we must begin with our cast of characters. In our case, these come in the form of some delightfully delicious ingredients. We have 6 oz. spaghetti (about 3 cups if you want to get technical), 2 Tbsp. olive oil (extra virgin if you’re feeling fancy), 1/3 c. grated Parmesan cheese (the smellier, the better), and 2 well-beaten eggs (no egg substitute here, we ain’t faking it).
Then there’s the 1 c. cottage cheese or Ricotta (choose your allegiance, I’m team cottage cheese all the way), 1 lb. low-fat ground beef (because we’re pretending to be healthy), 1/2 c. chopped onion (tears are optional), 1/4 green pepper, chopped (for that splash of color), 2 c. spaghetti sauce (approximately, don’t hold me to it), and 1/2 c. shredded Mozzarella (2 oz. if you’re into that sort of thing).
The Spaghetti Shenanigans
The first step in our journey involves the spaghetti. I don’t know about you, but I always seem to end up with either way too much or not enough spaghetti. It’s like some sort of pasta-based witchcraft. Anyway, once you’ve conquered the spaghetti, you stir in the olive oil while it’s still hot. It should glisten like a well-oiled Italian stallion. Next, stir in the Parmesan cheese and eggs. I know, it sounds weird, but trust me, it’s like a cheesy, eggy, spaghetti wonderland.
Then, you take this glorious concoction and form it into a “crust” in a 10-inch pie plate sprayed with Pam. It’s like making a sandcastle, but with spaghetti. Spread the cottage cheese over the bottom of the spaghetti crust. It’s like a cheesy beach blanket for your spaghetti sandcastle.
The Meaty Melodrama
Now onto the ground beef. I’ve always found cooking ground beef to be a bit like a wrestling match. You start with this big hunk of raw meat, and you’ve got to break it down, show it who’s boss. Add in the chopped onion and green pepper. Now, I know what you’re thinking, “green pepper, really?” But trust me, it adds a certain je ne sais quoi.
Once you’ve got your beef nicely browned and your veggies sautéed, stir in the spaghetti sauce. Here’s where it gets a bit messy. You might end up looking like you’ve just committed a delicious, delicious crime. But that’s part of the fun, right?
The Final Act: Baking the Beast
Finally, pour this meaty, saucy, veggie-filled mixture over your spaghetti crust, sprinkle with Mozzarella, and bake. If your kitchen doesn’t look like a scene from a food fight at this point, you’re doing it wrong.
And voila! You’ve just created a spaghetti pie. It might not be the most glamorous dish, but boy, is it delicious. Plus, you get to say you ate spaghetti in pie form. If that’s not a conversation starter, I don’t know what is.
The Aftermath
I hope you’ve enjoyed this wild ride as much as I have. Remember, it’s not about the destination (or the mess you’ve made), it’s about the journey. And the spaghetti pie, of course. Until next time, happy cooking!
