Thursday, May 24, 2012

How You Know Dinner Was Good...

When everyone eats it for breakfast the next morning...

This recipe is adapted from the recipe of the amazing person and cook, Maureen Rane**.
Her recipe includes homemade sauce using ground turkey or sausage, which I have used. It is a delicious and creative way to use leftover spaghetti. I usually make this the day or two after we have had spaghetti for dinner.
Last night, I made the regular recipe and a gluten-free variation for Katherine using quinoa noodles (much healthier that the white flour noodles the rest of us ate)

Spaghetti Pie
6-8 oz cooked spaghetti noodles (chopped up)
2 Tbsp Butter
1/2 C Shredded or Grated Parmesan Cheese
1 Well-Beaten Egg

1 Cup Cottage or Ricotta Cheese (we like Cottage Cheese for this )

2 Cups of Your Favorite Spaghetti Sauce (Make your own or use pre-made from a jar)

3/4 C Shredded Mozzarella Cheese

Mix Crust ingredients together and press into 10" pie dish. (I also use a square 9x9 glass dish-not quite pie shaped, but the result is the same deliciousness)
Spread Cottage Cheese over crust
Spread Sauce over Cheese layer
Top with Mozzarella Cheese

Bake at 350 for 20-25 minutes.
Serves 6-8

**I am the proud owner of Maureen's personal cookbook she compiled a few years ago. I use it all the time! Thank you for taking the time to record all your specialties in one place and for sharing them so freely!!

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