When my wife cooks spaghetti, she cooks spaghetti. Lots of spaghetti. Enough to last for a week spaghetti. She mixes in canned spaghetti sauce with all of it so we can't re-purpose it with different sauces.
I don't like eating the same thing day in and day out so, I needed a solution. This recipe for Spaghetti Pie, adapted from Best Recipes Magazine, helps me add variety to our left over spaghetti, and saves me from boring food.
The fact that it's delicious doesn't hurt, either.
3 cups cooked spaghetti (left overs are acceptable)
1/2 pound mild Italian sausage, casings removed if any (or use ground beef)
1 medium onion, finely chopped
1 cup sliced fresh mushrooms (I used button mushrooms, but crimini's would be great)
1 green pepper, chopped
3/4 cup canned marinara (spaghetti) sauce
1/2 cup Parmesan cheese, grated
1 tablespoon butter, melted.
1 cup Ricotta cheese
2 teaspoons dried parsley (or 2 tablespoons, freshly chopped)
1/2 cup mozzarella cheese, shredded
Grease a 9-inch pie plate with olive oil and set aside.
Heat more olive oil in a large skillet and saute the sausage, crumbling it, the onion, mushrooms and pepper until the sausage it cooked and no longer pink. Spoon off the fat and remove from the heat.
Preheat oven to 350 degrees Fahrenheit.
Reheat the leftover spaghetti in the microwave, removing excess sauce if needed. In a large bowl combine 1 egg with 1/4 cup of Parmesan cheese and the melted butter. Add the spaghetti and toss to mix well. Spread he spaghetti mixture in the bottom of the pie plate, making a 1/2-inch thick rim up the sides of the plate, like the crust of a pie.
In a small bowl, combine the remaining egg, remaining Parmesan cheese, parsley, and Ricotta cheese. Spread over the bottom of the crust. Top with meat mixure.
Place on the center rack of the oven and bake for 30 minutes. Sprinkle with the mozzarella cheese and bake for 5 minutes more to melt the cheese. Remove from the oven and let it rest for 5 minutes. Cut into wedges and serve.
Makes 6 servings.