Spaghetti Pie

Spaghetti Pie




6 oz spaghetti
2 Tbsp melted butter
1 cup grated parmesan cheese
2 eggs, beaten
1 lb ground beef
1/2 cup chopped onion
1 can (14.5 oz) diced tomatoes
6 oz can tomato paste
1 tsp oregano
1/2 tsp garlic salt
1 cup cottage cheese
1 cup mozzarella cheese

1. Preheat oven to 350 degrees. Grease a pie plate. 
2. Cook spaghetti according to package and drain. Mix with butter, eggs and parmesan cheese.
3. Brown hamburger and onion. Drain. Stir in un-drained tomatoes, paste, oregano and garlic salt. Heat through.
4. Form spaghetti into a buttered pie plate to make crust. Spread cottage cheese over crust and fill with tomato mixture.
5. Bake for 20 minutes. Top with mozzarella cheese and bake 8 more minutes.
Let set 10 minutes before serving. Enjoy!

3-Cheese Stuffed Shells

Pioneer Woman rocks. That is all.

Seriously going to try this - maybe right now.  You know, instead of making oatmeal for tomorrow's breakfast.

Jamie Oliver's Classic Tomato Spaghetti.

(new show by Mr Oliver coming soon to ABC and it looks fabulous!  I got this recipe off the site from the show.  Jamie Oliver's Food Revolution.)
Serves 4-6




2 cloves of garlic

1 fresh red chile

a small bunch of fresh basil

sea salt and freshly ground pepper

1 pound dried spaghetti

olive oil

1 x 14-oz can of diced tomatoes

4 oz Parm cheese



Peel and finely slice the garlic. Finely slice the chile (half and seed first if you don't want the auce too hot). Pick the basil leaves off the stalks and put to one side; finely chop the stalks.



Bring large pan of salted water to a boil, add the spaghetti and cook according to instructions. Meanwhile, put a large saucepan on a medium heat and add some olive oil. Add the garlic, chile, and basil satalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti and transfer to the pan of sauce and stir well. Add more salt and pepper to taste (if needed).



These can be added to your tomato sauce when it is finished. Stir in and warm through.

*Add a handful of baby spinach leaves to the sauce at the same time you add the pasta - when the leaves have wilted remove from the heat and serve with crumbled feta on top.

I have made something similar to this but without the canned tomatoes.  Heat up olive oil in a saucepan, add baby spinach leaves and halved cherry tomatoes and garlic.  Add to pasta and toss with crumbled feta cheese.  Season with pepper.

Warm Salad-Bowl Pasta

4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese

Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.

This would be great topped with a grilled chicken breast.

Beefaroni II (the kids' favorite of the two)

1 lb ground beef
2 cups shredded cheddar cheese
2 (15 oz) cans tomato sauce
2 Tbsp butter
1 (16 oz) package uncooked elbow macaroni
salt and pepper to taste

Preheat oven to 350 degrees F.

Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.

While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and stir in butter. Transfer to a large casserole dish and mix in the beef, tomato sauce and cheese. Sprinkle with salt and pepper, to taste.

Bake, uncovered, for 30 minutes or until heated through and bubbly.

Beefaroni I

1 lb. ground beef
1 sm. onion
1/2 bell pepper
2 stalks celery
2 cans tomato sauce
1 can water
Chili powder to taste
1 pkg. lg. elbow macaroni
1 (8 oz.) pkg. cheddar cheese

Brown meat and onion; add bell pepper and celery. Add salt and pepper. Fold in cooked macaroni. Place mixture in casserole dish and top with grated cheese. Heat in 350 degree oven until cheese is melted.

Spaghetti Pie

1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese


Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Serves 6. Apparently this freezes well too.

Penne with Spinach and Feta

8 ounces penne pasta
2 tablespoons olive oil
3 cups chopped tomatoes
10 ounces fresh spinach, washed and chopped
1 clove garlic, minced
8 ounces tomato basil feta cheese
salt to taste
ground black pepper to taste


Cook pasta according to package directions. Drain, and set aside.
Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

Serves 6 and is quite and easy and quick meal, from start to finish it takes a hlaf an hour.

Fettuccini Alfredo Baked with Cheese

There really are no measurements for this. This is a nice comforting food on a cool fall or cold winter day.

Cook fettuccini noodles according to package directions. Drain and add jarred alfredo sauce; place in oven-safe casserole dish. Top with grated mozzarella cheese and bake until cheese is golden brown. I also add chopped green onions, diced chicken breasts (if I have any leftovers) and dried chili peppers.

This is great with a tossed salad or caesar salad and some garlic bread.

Mama Mia Lasagna

Meat Sauce:
1 1/2 lbs hamburger
garlic
1 green pepper, chopped
1 onion, chopped
1 can tomatoes
1 can tomato paste
1 can tomato sauce
1 can mushroom pieces
salt/pepper
2 bay leaves
pinch cayenne pepper
2 tsp oregano
2 tsp basil
2 tsp brown sugar
Simmer 1 1/2-2 hours

This by itself is a fantastic spaghetti sauce!

Cheese filling:
1 1/2 cups cottage cheese
1 beaten egg
1 tsp parsley flakes

Alternate between layers of meat sauce, cooked noodles and cheese filling. Have meat as last layer. Top with mozzarella cheese. Cook approximately 1 hour at 350 degrees F.

To freeze as a lasagna simply assemble, cool and cover and put in freezer. To serve: simply thaw overnight and cook according to above instructions.

To freeze sauce as spaghetti sauce allow to cool and spoon into freezer bags or containers.

This is a family favorite!!!