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Spaghetti Pie

Spaghetti Pie

a special feature by Arlene Bronstein, Author & Grandmother Extraordinaire*

This recipe is perfect for any gathering! My family loves it because it is delicious. I love it because I can make it early on the day I am going to serve it, or even the day before. It cuts into wedges, just like a pie. It is a real crowd pleaser! I like to serve it with boneless breasts of chicken that are grilled or pan sautéed and then cut into slices. I place them next to a piece of the “pie” and put some green veggies on the other side. Enjoy!

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Grease a 9-inch pie pan with a little olive oil
Preheat oven to 350 degrees

1 pound Spaghetti: cook according to package instructions in a large pasta pot.
RESERVE 1/2 CUP OF pasta water / drain the rest of the pasta.
Return drained pasta to large pot.

2 tablespoons olive oil
1 cup Yellow onions (more to taste)
1 pound Ground Turkey or Ground Sirloin
1 cup tomato paste, divided
3 large eggs, lightly beaten
1/4 teaspoon salt (more to taste)
1/2 teaspoon oregano
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella cheese

In a large skillet, add the olive oil and heat. Sauté the onions until wilted. Add the ground meat and 3/4 cup of tomato paste. Add 1/4 cup of the reserved pasta water. Stir well. Add salt and oregano and stir to combine. It will be a thick sauce. (You can add a little more water if it is too thick, but don’t use much!) Adjust seasonings to taste.

In the large pasta pot, mix the cooked spaghetti, eggs, parmesan cheese, 1/4 cup of tomato paste and 1 cup of mozzarella cheese.

In the bottom of the lightly greased pie pan, spread 1/2 of the meat mixture and press down. Pour the spaghetti mixture over the meat and press down to cover the pie pan. Top with remaining meat mixture. Press down. Then sprinkle the remaining mozzarella cheese on top.

Bake the pie in the preheated 350 degree oven for 30-35 minutes. Watch to make sure the cheese doesn’t brown. It should just get melted. Remove from oven and let sit about 10 minutes. Use a pizza slicer or serrated knife to cut into wedges.

HINT:
Serve with a large green salad with hot garlic bread.

*Arlene Michlin Bronstein is the author of a number of cookbooks, including her latest Beautiful Buffets https://www.amazon.com/dp/1500288330 She also wrote the book My Word is My Bond, using interviews of 21 traders from the Chicago Board of Trade. Using that material, she was the Executive Producer of a documentary by that same name for PBS. In Spring 2013, Arlene’s first children’s book, How Did Nonnie Get to Heaven? https://www.amazon.com/dp/0692449388 was published. She has been married for 44 years. Arlene and her husband Keith have 3 children and 5 grandchildren.

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