Spaghetti Pie

I originally saw the basic variation of this recipe watching a cooking show when I was in college. The thing that makes this recipe great is not just that it is delicious, or that it is fun and easy to make. It is that the variations possible for this recipe seem endless. We’ve found that this works better with long round noodles like spaghetti or angel hair. Shorter or flatter pastas don’t seem to hold together as well after cooking. As for the other ingredients, it’s mostly dependent on personal taste. The list below is comprised of our favorite options, but don’t be afraid to get creative.

Ease of Preparation: Easy

Before Serving
Ready to Eat!

INGREDIENTS

  • 1 Box Spaghetti (or Angel Hair) Pasta
  • 1 Jar Favorite Spaghetti Sauce
  • Meat (We prefer Trader Joe’s Pollo Asada Chicken, but we’ve made it with Chicken Sausage, Ground Turkey, and without meat at all)
  • 1 Green Bell Pepper
  • 1 Small Onion
  • 1 Can (12 ounces) Artichoke Hearts
  • 1 Small Can Black Olives
  • 2 Handfuls Mushrooms
  • 5-6 Cherry Tomatoes – Halved
  • Mozzarella Cheese – Cubed (We prefer the Trader Joe’s Braided Mozzarella that’s marinated in olive oil and spices)
  • Mozzarella Cheese – Shredded
  • Parmesan Cheese – Shredded
  • Dried Basil
  • Olive Oil
  • Salt

Move the oven rack to the middle of the oven and preheat to 350 degrees. Start boiling the pasta in a pot of water with a little salt and olive oil. While the pasta is boiling chop the vegetables (excluding the cherry tomatoes), mozzerella, and meat into bite size pieces. Cook the meat. When the pasta is slightly undercooked (al-dente), strain it in a collander. Pour a small amount (about 1/2 a cup) of spaghetti sauce into the bottom of a large (9×13) casserolle dish. Then combine the pasta, vegetables (not including the cherry tomatoes), meat, cubed mozzerella, and remaining spaghetti sauce in the casserolle dish. Mix well so that the contents are distributed throught the pasta. Smooth the top of the pasta and place the cherry tomato halves on top. Cover the entire dish with shredded mozzerella and then with shredded parmesan cheese. Lightly sprinkle the top with the dried basil. Put the dish on top of a baking sheet to prevent spillage, and bake uncovered for 20-30 minutes – or until cheese on top is thoroughly melted. Turn on the broiler for 3-5 minutes in order to slightly brown the cheese on top. Make sure you keep an eye on the pie while it is under the broiler, because the cheese will brown very quickly. Remove the Spaghetti Pie from the oven and let it cool for five minutes before slicing and serving.

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