Great idea recipe. This is a modification of a recipe my daughter has used for years to eat up left-over spaghetti and meatballs. As stated in this great recipe, she mixes the spaghetti (usually a bit less than half the box (cooked of course) with 1 or 2 eggs, a little melted butter and 1/4 cup parmesan; then builds a fairly thin pie crust, shaping it up the sides of a pie dish; mixes the cheese (ricotta by preference) with an egg, another 1/4 cup parmesan and 1/4 cup or so grated mozzerella; add your tomato sauce of choice (she uses her own homemade favorite) and sliced up meatballs or sauteed chopmeat; layer with more sauce, another thin layer of pasta mixture, then cheese mixture, and topping with meat and sauce with a generous covering of mozzerella. She covers and bakes for 30 min, then uncovers for another 20 min. or so. So she uses meatballs and spaghetti for two meals, both of which are really tasty. To make this successfully, you do need lots of tomato sauce as the pasta can become too dried up. First meal is simple meatballs and spaghetti; second is using leftovers to create a kind of spaghetti lasagne. Great if you're on a budget.
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Great idea recipe. This is a modification of a recipe my daughter has used for years to eat...