Italian · Vegetarian

Baked Spaghetti Pie

*Note: this recipe can easily be made vegetarian by eliminating the meat & doubling the sauce. That’s for you, Jalen ; ) Umm mushrooms would be a yummy addition, I bet. 

I love this dish. It makes me very, very happy & I have a very, very, very hard time not overeating it. Try it & you’ll see why. Serve with a nice salad & garlic bread. 
My version:
6 oz Barilla Angel Hair pasta
2 eggs, beaten
1/3 cup parmesan cheese
1/2 cup finely chopped onion
2 Tb butter
8 oz sour cream ( used half non-fat plain yogurt & half sour cream )
1 lb hamburger meat
1 jar spaghetti sauce ( I really like Great Value Traditional & it’s cheaper than most too)
Shredded cheese (I used a little mozzarella & alot of cheddar/jack blend)
Original version:
8 oz spaghetti
2 large eggs, beaten
1/3 cup parmesan cheese
1/2 cup finely chopped onion
2 Tb butter
8 oz sour cream
1 lb. bulk Italian sausage
1 6 oz can tomato paste
1 cup water
4 oz sliced mozzarella cheese
Break spaghetti in half & cook as directed on package until al dente; drain. While spaghetti is still warm, combine with eggs & parmesan. Press spaghetti into bottom & up sides of a well-buttered, 10 inch pie plate or quiche plate with a spoon. Saute’ onion in butter for 5 mins until translucent, mix with sour cream or yogurt, & spread over crust. 
At the same time, cook meat in large skillet until browned. Drain grease. Stir in either spaghetti sauce or paste & water (whichever you’re using) & bring to a boil. Reduce heat & simmer about 10 min, uncovered. Stir occasionaly. Spoon tomato mixture over sour cream mixture. Now @ this point you can cover dish with foil & freeze. If you double this recipe use 3  – 9 inch pie plates. 
To prepare from frozen state: Thaw pie, cover with cheese & bake uncovered in a preheated 350 oven for about 25 mins. Same preparation for fresh pies only no thawing necessary obviously. One pie makes about 8 servings. 

2 thoughts on “Baked Spaghetti Pie

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