Monday, April 5, 2010

Spaghetti Pie

Every week I cook a whole box or bag of noodles, and then try to find two recipes that are different from each other to use the noodles. I save myself a good amount of time by doing this. So last week I made spaghetti and meatballs and this week we had spaghetti pie they are similar but different and both are very yummy.

1 pound ground beef
1 bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1/2 cup water or red wine
1 jar spaghetti sauce
1 carrot, chopped
1 stalk of celery, chopped
1 zucchini, shredded or chopped
5 mushrooms, stem removed, and sliced
1/2 bag of spaghetti noodles, cooked
1 1/2 cups mozzarella cheese, shredded

Make It:
Heat a large saucepan over medium heat, add meat to pan. Use a spoon to break up meat as it browns. Once meat is completely browned, drain of the majority of the grease, leave a little to cook veggies in. Add all vegetables and garlic to pan. Preheat oven to 375. Stir and cook vegetables until they are tender. Add spaghetti sauce to pan, stir to combine. Add wine or water to jar and swish around, pour into pan. Spray a deep dish pie plate with cooking spray. Toss all the noodles in the sauce. Place 1/2 of the noodles into the pie plate, use a spoon to spread noodles out and up sides of the pie plate. Put 1 cup of the mozzarella into the well of the noodles and spread it out. Pour the rest of the noodles and sauce onto the cheese. Spread the rest of the cheese over the top of the noodles. Place on a cookie sheet and bake for 20 minutes until the cheese is melted and a little browned and bubbly. Enjoy!

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