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spryng

Spaghetti Pie

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So was finally able to aquire some gluten-free pasta so we made this recipe which my whole family enjoyed and the leftovers made a quick breakfast for me this morning, LOL I've always been a huge pasta, bread person so finding recipes and ingredients to satisfy those cravings is wonderful! I doubled the below recipe to put this in a casserole dish, not a pie dish.

4 oz rice or corn spaghetti

1/2 lb ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

3/4 cup spaghetti sauce

2 eggs

1/3 cup grated parmesan cheese

1 tbsp butter or margarine, melted

1 cup cottage cheese

1/2 cup shredded mozzarella cheese

directions:

Preheat overn to 350

1. cook spaghetti according to pkg directions, drain, return to pan

2. meanwhile, in frying pan, saute the ground beef, onions and green pepper until the meat is brown and onions are translucent. Drain fats. Add spaghetti sauce and stir to combine, set aside

3. in bowl, beat one egg. Add parmesan cheese and melted butter, mix well to combine. Add to hot pasta and toss until combined.

4. In a well greased 9 in pie pan, spread the spaghetti mixture with a spoon across bottom of pan and up the sides to form a crust.

5. beat remaining egg in a small bowl. Add cottage cheese and egg, mix to combine then spread over the bottom of the crust.

6. spoon meat mixture over cottage cheese mixture

7. bake in a 350 degree oven for 20 minutes. Remove from oven.

8. sprinkle mozzarella cheese over top of pie. Return pie to oven for 5-8 minutes or until cheese melts and the crust sets. Let stand 5 minutes before cutting into wedges.

I found this recipe in the book Incredible Edible Gluten free Food for Kids, by Sheri Sanderson. Its gonna be a keeper around this house :)

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This sounds pretty good--thank you for the recipe.

One question--hub is not fan of cottage cheese, but he's a good sport and will eat it if I make it -- but, I see no reason not to sub ricotta --what do you guys think?? Will it make it too moist?

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I have on occasion subbed the other way around and it didn't seem to make much difference.

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I have on occasion subbed the other way around and it didn't seem to make much difference.

I didn't think it would matter, but it is good to hear you have done it as well. :) I am guessing the fat content is lower with the cottage cheese, perhaps (which is what I may need after all the goodies I have eaten this week) :rolleyes::lol:

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You can even make this with Mexican type flavors - cheddar, taco seasoned meat, salsa & maybe a little cottage cheese/ ricotta for gooeiness ( or Velveeta instead of cheddar). If you don't have spaghetti, you can squish down any shape noodles into a crust. I would use corn noodles with the Mexican style.

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You can even make this with Mexican type flavors - cheddar, taco seasoned meat, salsa & maybe a little cottage cheese/ ricotta for gooeiness ( or Velveeta instead of cheddar). If you don't have spaghetti, you can squish down any shape noodles into a crust. I would use corn noodles with the Mexican style.

Thanks, K. I love Mex. :)

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So was finally able to aquire some gluten-free pasta so we made this recipe which my whole family enjoyed and the leftovers made a quick breakfast for me this morning, LOL I've always been a huge pasta, bread person so finding recipes and ingredients to satisfy those cravings is wonderful! I doubled the below recipe to put this in a casserole dish, not a pie dish.

4 oz rice or corn spaghetti

1/2 lb ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

3/4 cup spaghetti sauce

2 eggs

1/3 cup grated parmesan cheese

1 tbsp butter or margarine, melted

1 cup cottage cheese

1/2 cup shredded mozzarella cheese

directions:

Preheat overn to 350

1. cook spaghetti according to pkg directions, drain, return to pan

2. meanwhile, in frying pan, saute the ground beef, onions and green pepper until the meat is brown and onions are translucent. Drain fats. Add spaghetti sauce and stir to combine, set aside

3. in bowl, beat one egg. Add parmesan cheese and melted butter, mix well to combine. Add to hot pasta and toss until combined.

4. In a well greased 9 in pie pan, spread the spaghetti mixture with a spoon across bottom of pan and up the sides to form a crust.

5. beat remaining egg in a small bowl. Add cottage cheese and egg, mix to combine then spread over the bottom of the crust.

6. spoon meat mixture over cottage cheese mixture

7. bake in a 350 degree oven for 20 minutes. Remove from oven.

8. sprinkle mozzarella cheese over top of pie. Return pie to oven for 5-8 minutes or until cheese melts and the crust sets. Let stand 5 minutes before cutting into wedges.

I found this recipe in the book Incredible Edible Gluten free Food for Kids, by Sheri Sanderson. Its gonna be a keeper around this house :)

That sounds really good Spryng! Sometimes, I just add cottage cheese/grated parmesan to my pasta and sauce before eating it. Sounds very similar :)

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I love all the ideas to mix this meal up! Can be very versatile for sure! Do you think it's something that will freeze well? I would love to make a couple batches up and freeze them for when I have company or something out of the blue, would be a nice meal to reheat :)

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A very similar recipe appeared in Better Homes & Gardens magazine way back in the 70's and I remember making it when my kids were little. And we all liked it. Thanks for refreshing my memory.

I see no reason it would not freeze well but that was way before microwaves so it wouldn't have been as easy to reheat the leftovers as it is today.

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Tried your recipe today--I used ricotta instead of cottage cheese because I had some in the house--and it was VERY TASTY INDEED! I used corn pasta and I could see how it would be easily converted to Mex--as Karen suggests.

Hubby liked it and had seconds. That's always a good sign. :lol:

Thanks for posting this recipe! It's almost like lasagna--only quicker. :)

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Awesome! I'm so glad you enjoyed it! I know I can't wait to make it again, it was good even for breakfast the next day, LOL

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