Spaghetti Pie

Happy Thursday!

So, unfortunately Tuesday's recipe was a bust.  The sweet and sour chicken didn't turn out the way I had hoped, the flavors were good but the consistency was off.  I am going to rework the recipe and see if I can fix it.  

Last night I made Spaghetti Pie.  All I have to say is YUM!  This is a great recipe for a cool fall evening, a potluck, or a busy weeknight.  It can easily be made ahead of time and when I make this I often make an extra casserole and freeze it for another meal.  

Spaghetti Pie

• 4 oz spaghetti
• 1 lb ground turkey or beef
• 1 cup bread crumbs
• 1 (12 oz) can evaporated milk
• 1/2 cup parmesan cheese
• 2 cups mozzarella cheese
• 1 small onion, chopped
• 1 tbsp. Italian seasoning
• 2 cloves garlic, minced (or you can use a tsp. of granulated garlic)
• 1 tbsp. butter
• 2 eggs, lightly beaten (separated)
• 2 cups (16 oz) spaghetti sauce (homemade or store bought)

Preheat oven to 375 degrees.  In a large bowl, combine the milk, ground meat, bread crumbs, onion, italian seasoning, garlic, and one of the eggs.  Mix well.  Press into the bottom of a 13X9 inch baking dish (glass or stoneware preferably).  Bake uncovered for 30 minutes or until meat is cooked through.  Meanwhile, cook pasta according to package directions and drain.  Return the spaghetti to the pan (but not the heat) and mix in butter until melted.  Add the other egg and the parmesan cheese until the spaghetti is well coated.  spread half of the spaghetti sauce over the meat mixture, top with half of the mozzarella, then the pasta, then more sauce and then the rest of the cheese.  Bake uncovered another 20 minutes or so, or until set and heated through.  Let stand for 5-10 minutes before serving.  

Until next time, happy and HEALTHY cooking and EATING!  YUMMMY!