Tuesday, April 4, 2017
Efficiency at it's finest
A full freezer is an efficient freezer – so says my mom. And my dad says their freezer is SO efficient!!
Our freezer is working its way towards efficient – oh can you guess where this post is going? Can you? Can you?!
Oh yeah, freezer meals! This edition – Spaghetti Pie. One of our favorites.
This time in the round of freezer meal making I decided to only make meals that we are excited about. No settling on meals here – we want to be excited for the meals we pick. Spaghetti pie is a little spaghetti, a little lasagna – but all good.
This meal is pretty easy to put together – but even better to do as a freezer meal to have at the ready for a quick dinner. The noodles are mixed with cheese and herbs, layered with a cottage cheese and cheese mix, then topped with a meat sauce and mozzarella cheese. This time I used bigger containers as our family is getting older, the kids are eating more and we have fewer leftovers. We like leftovers in our house – meals ready-made lunches and easy night dinners.
To make 6 larger pies, I tripled this recipe – but you can easily make it as written and use a 9 x 13 pan to make it. I would try the freezing idea, but I’m crazy efficient like that… or just crazy.
What you need!
4 ounces dried spaghetti
1 tablespoon butter or margarine
1 egg, beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
8 ounces ground beef or bulk Italian sausage
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1 8-ounce can tomato sauce
1 12-ounce can diced tomatoes
1 teaspoon dried oregano, crushed
1 teaspoon dried basil
Nonstick cooking spray
1 cup low-fat cottage cheese, drained
1/2 cup shredded part-skim mozzarella cheese
Cook spaghetti according to package directions. Drain.
Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg, basil and Parmesan cheese; set aside.
Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain. Stir in, diced tomatoes, tomato sauce, basil and oregano; heat through.
Coat a casserole dish with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on the top and up the sides of pasta crust. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.
Bake in a 350 degree F oven for 20 to 25 minutes or until bubbly and heated through. To serve, cut into wedges.