By Kelly Bogard

The new year has started, and it’s time to start following our New Year’s resolutions. What are you planning to do? Eat healthier, work out more or maybe cook more?

Mine is to cook more. You may think I cook constantly, but I really don’t. With the convenience of restaurants and fast food, many of us don’t cook like our parents or grandparents used to. I plan to change that at our house this year. What better way to start than with Spaghetti Pie, a recipe to honor National Spaghetti Day today.

For Spaghetti Pie, you will need…Spaghetti Pie

6 oz. spaghetti (broken in thirds), cooked and drained
2 tbsp. melted butter
1/3-1/2 cup Parmesan cheese
2 eggs, beaten
1 lb. ground beef
1/2 cup chopped onion
2 tsp. minced garlic, jarred
1/4 cup chopped green pepper (optional)
1 can (14 oz.) diced tomatoes, undrained
6 oz. tomato paste
1/2 tsp. basil, dried
1 tsp. sugar
1 tsp. oregano, dried
1 cup cottage cheese (may substitute ricotta)
1/2 cup shredded mozzarella

Sure, you could make Pamela Brown’s Italian Meatballs with Sauce or maybe Father-Friendly Chicken Spaghetti. I wanted to try something new, though, so I went to my good friend Amanda to help me out with a recipe that is just a little different from the classic spaghetti and meat sauce.

First things, first. Preheat your oven to 350 degrees Fahrenheit. Combine the ground beef, onion, garlic and green pepper in a large skillet, and cook until the meat is no longer pink. Drain any excess grease from the meat mixture.

Spaghetti Pie

Once that is done, add the tomatoes, tomato paste and seasonings to the skillet of cooked meat. Return to the stove and cook over medium-low heat to simmer for 5-10 minutes.

Spaghetti Pie

While your sauce is cooking, combine the cooked spaghetti, butter, Parmesan cheese and eggs in a large bowl and mix well.

Spaghetti Pie

Gently press the spaghetti mixture into the bottom of a lightly-greased 10-inch pie pan. Then spread a layer of cottage or ricotta cheese onto the pasta.

Spaghetti Pie

Pour the meat sauce over the pasta and bake for approximately 20 minutes.

Spaghetti Pie

Sprinkle with mozzarella cheese and bake for 5-10 minutes longer. Once baking is complete, let it sit for 5 minutes before serving.

Spaghetti Pie

As you can see, this recipe is time efficient and nutritious—not to mention super yummy. Cooking for your family doesn’t have to be a chore, and it’s an excellent way to spend time at home. So, slow down and share a home-cooked meal with your family as often as possible.

We hope you all had a wonderful start to the new year and look forward to sharing many more recipes and stories with you in 2013. From all of us a Texas Table Top, enjoy!

[print_this]

[box]

Recipe: Spaghetti Pie

Summary: A classic pasta dish turned into pie

Spaghetti Pie

Ingredients

  • 6 oz. spaghetti (broken in thirds), cooked and drained
  • 2 tbsp. melted butter
  • 1/3-1/2 cup Parmesan cheese
  • 2 eggs, beaten
  • 1 lb. ground beef
  • 1/2 cup chopped onion
  • 2 tsp. minced garlic, jarred
  • 1/4 cup chopped green pepper (optional)
  • 1 can (14 oz.) diced tomatoes, undrained
  • 6 oz. tomato paste
  • 1/2 tsp. basil, dried
  • 1 tsp. sugar
  • 1 tsp. oregano, dried
  • 1 cup cottage cheese (may substitute ricotta)
  • 1/2 cup shredded mozzarella

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Brown ground beef with onion, garlic and pepper until no longer pink.
  • Drain any grease thoroughly, and add tomatoes, tomato paste and seasonings. Simmer 5-10 minutes.
  • In a separate bowl, combine cooked spaghetti, butter, Parmesan cheese and eggs.
  • Press spaghetti mixture into a lightly-greased 10-inch pie pan.
  • Spread cottage (or ricotta) cheese on top of the spaghetti.
  • Spoon sauce on top of spaghetti.
  • Bake at 350 degrees Fahrenheit for 20 minutes.
  • Top with mozzarella cheese and bake another 5-10 minutes.
  • Let set about 5 minutes before cutting into wedges.

Prep time (duration): 15 minutes

Baking time (duration): 30 minutes

Number of servings (yield): 6

[/box]

[/print_this]

Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

Facebook Twitter