Who doesn’t love spaghetti? Spaghetti, with or without meatballs,
is a old-time favorite with families everywhere. And what’s not to like? It’s a
dish that’s filled with the good homey flavors of garlic and tomatoes, it’s an
economical dish, and it’s easy to make a large quantity to feed lots of hungry
diners.
Next time you make spaghetti, try making it in a pie plate or
quiche pan instead of serving the usual way and see what your family thinks.
Spaghetti Pie
6 ounces spaghetti
2 T. butter
1/3 cup grated Parmesan cheese
1 t. dried parsley
1 eggs, well beaten
1 cup cottage cheese (optional)
½ lb. lean ground beef
½ lb. pork sausage
½ cup chopped onion
¼ cup chopped Bell pepper
1 8-ounce can tomatoes, chopped
1 6-ounce can tomato paste
1 t. sugar
1 t. dried oregano
½ t. garlic salt
½ cup shredded mozzarella cheese
Cook the spaghetti according to package directions; drain.
Sir butter into hot spaghetti; add Parmesan cheese, parsley and eggs. Spread
spaghetti mixture in bottom and up the sides of greased 10-inch pie plate or
quiche pan to form crust. Spread cottage cheese, if using, over the top of the
spaghetti crust.
In skillet, cook ground beef and pork sausage until browned.
Drain; add onion and peppers and cook an additional two minutes, until
vegetables are softened. Stir in undrained tomatoes, tomato paste, sugar, and
spices; heat through.
Spread meat mixture over prepared spaghetti crust. Bake in a
350 degree oven for 20 minutes. Remove from oven and sprinkle mozzarella cheese
over the top. Return to oven and bake 5 minutes longer, until cheese I s
melted.
Serves 6
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