Spaghettipie Recipe

I realize a number of people find my site because they are actually looking for a Spaghetti Pie recipe. You’d think I would have added one by now, but I haven’t. So, here goes.

First, you must understand that I view recipes as guidelines. My poor husband often asks me to make a recipe the same way again, and unfortunately, I can’t. Not because I don’t want to do it for him. Because I don’t remember what exactly I did or because I eyeballed the amounts. So, this recipe is from memory (scary, I know). The first time I ever made it (or even heard of it) was in a friend’s kitchen. She told me how to do it, and when I actually made it weeks later, I winged it the best I could. I rarely ever actually use spaghetti, but I’ll put it in this recipe for the name’s sake.

1 pkg spaghetti (I prefer angel hair or thin), cooked
1 egg, lightly beaten
olive oil
2 cloves fresh garlic, pressed or chopped fine
italian seasonings (basil, oregano, parsley or the mix), fresh if you have them
parmesan cheese (how much, you ask? however much you want)
salt and pepper
1 pkg cottage cheese
1 jar pasta sauce (okay, I never use jarred sauce, but I have no idea how much to tell you)**
1 C white cheese, grated

*I think it’s best with a meat sauce, but it works fine with vegetarian sauce too.

Preheat oven to 350 degrees F. Toss the spaghetti with the egg, a healthy drizzle of olive oil, garlic, herbs and parmesan cheese. Pour into lightly greased 9X13-inch casserole dish. Sprinkle with salt and pepper. Stir cottage cheese well, and then spread evenly over spaghetti. Pour pasta sauce on next. Top with grated cheese. Bake for about 20 minutes, or until cheese is melted and casserole is bubbly.

**Spaghetti Sauce (in a pinch)

olive oil
1 stalk celery
1 whole carrot
1/2 med onion
1 clove of garlic, pressed
1 lb ground beef or turkey
salt and pepper
1 15-oz can tomato sauce or crushed tomatoes (whichever you prefer)
italian seasonings (oregano, basil, parsley or the mix)

In a saucepan cook and stir celery, carrot and onion in olive oil until tender. Add garlic and cook until fragrant, but be careful not to burn. Add ground beef, salt and pepper, and cook until brown. Add sauce and herbs and heat through. To protect against acidity, pour a little milk into the beef and stir through until coated before adding tomato.



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