Sunday, January 29, 2012

Spaghatta Pah!!!

Miss Lulu loves to cook. Actually both of my kiddos love to cook, and I love to cook with them. Yeah, it's messy. Yeah, it takes time. But these are precious moments, people. They will remember cooking with me and how much they loved it for the rest of their lives.

The other day we made Spaghetti Pie, Lulu and I. Where was Plato? Out back making a snow fort with the neighbor boy. That was fine, Lu and I got to have some quality girl-time. I wish my stupid camera hadn't been out of battery when she was up to her elbows in spaghetti, egg, and cheese... *sigh*. The visual will have to live in my memory. Or we will have to make it again.

She was so proud of herself when the pies came out. They tasted darn good too! This recipe makes 3 pies. You could easily cut it down if you don't need that many, but - like lasagna - these are freezable and can reheat in a jiff for another evening.

(Did I just actually use, "in a jiff" in asentence? yikes)

I took a pie to work and my coworkers raved. Wow. Who knew something so simple that a 7-year-old could make it could be so tasty?

Like many of my recipes, I created this from several I found online. I guess you could call it a recipe mash-up. I always have to write things down when I cook so if it turns out well, I can remember what I did! Only thing I might change about this is maybe add a ricotta cheese layer on top of the spaghetti and under the meatballs and sauce. You could add any pizza-y toppings you like as well (black olives, mushrooms, pepperoni). Sky's the limit here. Enjoy!

Here's the recipe:

Spaghetti Pie (makes 3 - 9” pies)
1 pkg. (14 oz.) of dry spaghetti, cooked and rinsed
3 eggs
½ c. grated parmesan cheese
½ tsp. garlic powder
½ tsp. salt
 2 jars spaghetti sauce (like Prego)
½ pkg. frozen meatballs, reheated
1 pkg. deli-sliced provolone
1 c. shredded mozzarella

Beat eggs with parmesan cheese, garlic powder, salt, and parmesan cheese. Add cooked spaghetti. Here’s where the kids can use their (clean) hands and toss the spaghetti, with the egg and cheese mixture. Press 1/3 of the mixture into the bottom and up the sides of a 9” pie dish, creating a “crust” of spaghetti. Repeat with 2 more pie dishes. Sprinkle 1/3 c. mozzarella over each crust.

Quarter the meatballs and put 1/3 of the total in each pie. Evenly distribute the sauce over the 3 pies. Evenly distribute the provolone slices over the 3 pies.
Bake at 350 degrees for 30 minutes, until crust is a little crunchy and cheese begins to bubble. Serve hot, cut into wedges, with extra cheese or sauce as desired.

At this point you can cool and freeze any uneaten pies. To reheat, thaw in the refrigerator overnight, then bake at 300 degrees for about 30 minutes, until warmed through.