Spaghetti Pie II
There are two things I like the most about this recipe: 1) It's easy to follow and substitute. 2) It's tasty, tasty, tasty.
I needed something relatively quick to make for dinner the other day and came up with the spaghetti pie, which I have never made before. So I searched for an easy solution.
Since I don't like ricotta or cottage cheese in foods (regardless of whether I can see chunks or not! YUCK. LOL) I searched for a substitution and came up with nothing until I saw a comment that said soft tofu and I knew that would definitely work for me. Of course I didn't have any of that either and wanted to use what I had on hand so I just used extra grated Parmesan and shredded mozzarella.
I seasoned everything with a bit more than I usually do to ensure the flavor was throughout the entire pie. I used dashes of salt (which I don't use a lot), pepper, onion powder, garlic powder, Old Bay seasoning and a pizza seasoning (basil, etc. all in one). I also used chopped frozen onions.
In order to get an actual pie look I place the noodles on the bottom of the pie plate then using my fingers added noodles in a circle around the edges of the dish. The meat mixture went in the center and I spread it out enough to leave about an inch of crust showing.
Overall, it was a hit because even my children enjoyed it. It's definitely a dish I will prepare again using different ingredients and in its original form.
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May 22, 2014