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Рецепт Spaghetti Pie
by Foodiewife

Spaghetti Pie

I've been making this recipe for many years. This is an easy "lasagna" type pie with a super easy pasta sauce, made from scratch. The prep time is minimal, and while the casserole is baking, you can clean up the kitchen and then relax and enjoy. Leftovers reheat very well. Recipe adapted from "McCall's Magazine" circa the 1980's.

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Подготовка: США American
Приготовление: Порций: 8 servings

Ингредиенты

  • For the crust:
  • 6 ounces spaghetti (I use angel hair pasta)
  • 2 Tbsp butter
  • ⅓ cup grated Parmesan Cheese
  • 1 cup cottage cheese
  • For the meat filling:
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 large clove garlic, finely minced
  • ¼ cup green peppers, chopped (optional)
  • ⅛ tsp red pepper flakes
  • 6 ounces tomato paste
  • 1 8-ounce can diced tomatoes
  • 1 tsp sugar
  • 1 tsp oregano*
  • ½ cup mozzarella cheese, grated

Инструкции

  1. Prepare a pie dish with non-stick cooking spray, set aside. Preheat the oven to 350F.
  2. Cook the pasta in salted water until just al dente; drain but don't rinse.
  3. Whisk the egg andadd the Parmesan cheese and butter and then add the pasta and combine.
  4. Press the pasta into the pie dish, working it up on the sides and distribute evenly.
  5. Spread the cottage cheese (or ricotta).
  6. In a separate pan, brown the beef, then add the onion and green pepper. NOTE: I stopped adding the bell pepper, only because they don't agree with me any longer. I would if I could, because I think it adds a delicious layer of flavor. That's why I add red pepper flakes, instead.
  7. In a separate deep skillet, add the diced tomatoes and tomato paste, oregano and sugar on medium heat.
  8. When the beef has been cooked, drain if necessary, then add to the pasta sauce.
  9. Add the meat filling on top of the cottage cheese.
  10. Bake at 350 for 20 minutes; add the Mozzarella chees and bake for five minutes more, or until bubbly and melted.
  11. Allow to stand for five minutes, before slicing.