I have always heard of spaghetti pie, but it wasn't until last night when I just didn't have any ideas what to make for dinner except to use up some ground beef I had thawed out that morning.
I looked through my pile of recipes, and decided on this. Not because I had high hoped. Only because the directions were straightforward and I had all the ingredients on hand. Laziness at its finest.
Darin and I got all the ingredients together and tag-teamed this. Even without his help, this meal would have come along easy (easy enough for a weeknight), and I was so surprised how much I had enjoyed this dish! It was hearty, had good robust flavors, and was so comforting. And- even better- we normally have these items on hand, so no fancy ingredients to boot. Since it is only the 2 of us, we were able to eat this for 2 nights of leftovers... so this definitely feeds a lot.
Note: The original recipe states that you need a deep dish pie plate (or else all your spaghetti will not fit). Since I didn't have one, I used my medium (2.2-qt) Pyrex baking dish which worked wonderfully.
- 12 ounces thin spaghetti or vermicelli noodles
- 1 Tbsp olive oil
- 1 small white or yellow onion, diced
- 1 pound lean ground beef or ground turkey (we used ground chuck)
- 1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
- 28-ounce can crushed tomatoes
- 16-ounces tomato sauce
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper
- 4 ounces light cream cheese, softened and cubed
- 1/2 cup lowfat cottage cheese
- 3/4 cup Parmesan cheese, divided
- 3/4 cup mozzarella cheese, divided
Source: Adapted from Mel's Kitchen Cafe