This is a recipe found in Incredible Edible Gluten Free Food for kids, by Sheri L. Sanderson. We make two pies and they don't last long at all. It is an incredibly yummy recipe & I hope you'll give it a try. It is also incredibly easy. When I throw it together, I typically leave out the onion & green pepper. Also, note for step #8; try to picture your spaghetti needs to look like a pie crust, and shape it accordingly. I will post pics to this next time I cook it. Enjoy!
Spaghetti Pie
Ingredients
- 4 oz rice or corn spaghetti
- 1/2 lb ground beef, turkey, sausage, or combo
- 1/2 cup chopped onion (optional)
- 1/2 cup chopped green pepper (1/2 medium)
- 3/4 cup spaghetti or pizza sauce (15 oz)
- 2 eggs
- 1/3 cup grated Parmesan cheese (1&1/3 oz)
- 1 TBSP butter or margarine, melted
- 1 cup cottage cheese (8 oz)
- 1/2 cup shredded mozzarella cheese (2 oz)
- Preheat oven to 350 degrees
- Cook spaghetti according to package directions. Drain well. Return to pan.
- Meanwhile, in a frying pan, saute the ground meat, onions, & bell pepper until the meat is browned & the onions are translucent. Drain fats.
- Add spaghetti or pizza sauce & stir to combine. Set aside.
- In a bowl, beat one egg.
- Add the Parmesan cheese & melted butter, & mix well to combine.
- Add hot pasta & toss until combined.
- In a well-greased 9-inch pie pan, spread the spaghetti mixture with a spoon across the bottom & up the sides to form a crust. (or you can cover the mixture with plastic wrap & smooth with hands, then remove plastic wrap)
- Beat the remaining egg in a small bowl
- Drain the cottage cheese, and combine with beaten egg
- Spread over the bottom of the "spaghetti crust"
- Spoon the meat mixture over the cottage cheese mixture.
- Bake in a 350 degree oven for 20 minutes & then remove from oven
- Sprinkle mozzarella cheese over the top of the pie & return the pie to the oven for another 5-8 minutes more, or until cheese melts & "crust" sets.
- Let stand for 5 minutes before slicing into wedges.
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