Sunny Day & Spaghetti Pie

God blessed us with a Sunday afternoon full of sunshine!  What a glorious blessing to be out in the fresh air, hanging up our baby’s diapers.  We wheeled out our drying rack (that I usually use inside) onto our apartment’s back balcony, and I pinned the diapers onto it. Plus I got to listen to our Hispanic neighbors’ music (which seemed to be a Mexican version of Pavaroti?)  I’m not sure how long the sun will last, though. (It is the Northwest after all.)  So, hopefully they will dry.

For breakfast this weekend, I made a batch of maple scones based on a recipe I found on this blog.  (Go directly to the recipe here.)  Yum!
We’ve just gotten online video/voice conferencing set up with my parents.  We’ve recently tried yahoo messenger, but Skype seems work better for us.  Now Gen can see Grandpa & Nana, and they can see her! We can all talk back and forth in a normal conversation, and not pass the phone around.  (Plus, it’s free!)
I decided to add a slight change for tonight’s menu, so I’m making Spaghetti Pie instead of just plain old spaghetti.  (I’ve never been a big fan of spaghetti, anyway.)  Plus, if Calvin gets called out tonight, it would be easier for him to grab a slice of spaghetti pie, instead of a plate of spaghetti noodles & sauce!  
Spaghetti Pie
4 oz spaghetti (or one small cooked Spaghetti Squash)
1 Tbs. butter
1 egg, beaten
1/4 cup grated parmesan cheese
1/2 lb lean ground beef 
1/2 cup onion, chopped
1/2 cup green pepper, chopped (optional)
2 cloves garlic minced
1/2 tsp fennel seed or marjoram)
8 oz tomato sauce
1 tsp dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Preheat over to 350*.  Cook pasta according to directions; drain well.  Return to saucepan; stir in butter until melted.  Stir in egg & parmesan.  Spray 9″ pie plate with nonstick spray.  Press spaghetti onto bottom and up sides of pan, forming a crust.  Cook beef, onion, pepper, garlic, & fennel seed in saucepan until onion is tender, and meat is no longer pink; drain fat.  Stir in tomato sauce and oregano; heat through.  Spread cottage cheese on bottom and up sides of crust (spaghetti).  Spread meat mixture over cottage cheese; sprinkle mozzarella over meat mixture.  Bake uncovered 20-25 min.  Let stand 5 min, and cut into wedges to serve.  Serves 6.  
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