Spaghetti Pie

You know that I put some spaghetti sauce in the freezer recently, right? Well, here's one of the ways I like to use it.

SPAGHETTI PIE

8 ounces spaghetti
2 eggs, beaten separately
1/2 cup grated Parmesan cheese
1 tablespoon butter
1 cup ricotta cheese
2 cups meat spaghetti sauce (heated)
1 cup shredded mozzarella cheese

Spray a deep dish pie plate with non-stick cooking spray. Set aside.

Cook spaghetti according to package directions; drain. Combine one egg, Parmesan and butter with the cooked pasta. Press mixture evenly into bottom of 9-inch deep dish pie plate.

In a small bowl, combine ricotta cheese with one egg; spread over pasta. Spoon spaghetti sauce over ricotta layer.

Bake at 350 degrees for about 30 minutes. Sprinkle with mozzarella cheese and bake 15 more minutes. Remove from oven and let stand for 5 minutes.

Cut into wedges to serve.

Yield: 4 to 6 servings

Spaghetti Sauce

My 'American' spaghetti sauce is pretty average. I like meat, onions, bell pepper and mushrooms in it. I use pasta sauce from a jar, whichever kind is on sale. (Publix has some brand of pasta sauce on sale [buy one get one free] about every other week).

The real purpose of this post is to remind you to make a batch of your own spaghetti sauce and freeze it. You'll be glad you did on that night you really don't feel like cooking.



Here's my recipe anyway, just in case you need one.

SPAGHETTI SAUCE

1 pound ground beef or turkey
1 cup diced onion
1 cup diced green bell pepper
1 (14 ounce) can diced tomatoes
2 (24 ounce) jars pasta sauce
1 (8 ounce) package sliced mushrooms
2 cloves garlic, minced

Place ground beef or turkey, onion and bell pepper in a large skillet. Brown the meat mixture; then drain and rinse with hot water. Move meat mixture to a larger pot. Add all other ingredients. Simmer for about 30 minutes. Serve over vermicelli or angel hair pasta.

Yield: at least 6 servings