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