Spaghetti pie makes me think of work; in a good way. My coworkers and I used to browse the hospital cafeteria menu and make sure we made it over when spaghetti pie showed up. It's delicious!
I have been trying to make better choices at work and usually bring a healthy lunch. Yogurt, apples and a low calorie entree having replaced large portion, high calorie cafeteria food. But I have sure missed the spaghetti pie.
I found this recipe in Midwest Living magazine called Inside Out Spaghetti pie. I think it's as much upside down as it is inside out. Meat on the bottom, noodles on the top and cheese and sauce between and on top.
The recipe called for hamburger, but I had 1/2 pound each of Italian sausage and ground turkey. I am sure ground beef would be great too. I also used pasta sauce instead of pizza sauce.
1 5-ounce Can Evaporated Milk
½ cup Fine Dry Bread Crumbs
1 small Onion, chopped (⅓ cup)
1 tsp Salt
1 tsp Dried Italian Seasoning, crushed
¼ tsp Ground Black Pepper
1 pound Lean Ground Beef, Italian Sausage, Turkey Sausage Or Ground Turkey
4 ounces Dried Spaghetti
1 Tbsp Butter
1 Egg, lightly beaten
¼ cup Grated Parmesan Cheese
8-ounce Pizza Sauce Or Pasta Sauce
1 cup Shredded Mozzarella Cheese (4 Ounces)
1. Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Fat will be present on the top of the meat; carefully tilt pie plate and drain the fat.
2. Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
3. Spread half of the pizza sauce over meat mixture. Top with ½ cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining ½ cup mozzarella cheese.
4. Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.