Spaghetti Pie

This week I had the pleasure of cooking a meal for a fellow Coast Guard family who just gave birth to their first bundle of joy.  I often bring dishes for fellow military, neighbor or church families and love to do it.  We were blessed with meals brought to us after we had our girls so I love to return the favor.  Here is one of the dishes I prepare for occasions like this.

Spaghetti Pie

Cook spaghetti and drain.  In a separate bowl mix 4 eggs and 2/3 cup of Parmesan Cheese, then add the mixture into the spaghetti stirring well.  

Sauté 1 cup of chopped onion in 1/4 cup of butter until tender.  Remove from heat and stir in the sour cream.  

1.  Transfer the spaghetti/egg/cheese mixture into the bottom of a greased 9 inch pie plate to act as the crust of the pie.  

2.  Spoon the onion/butter/sour cream mixture on top of the spaghetti crust.  

3.  In a skillet cook the meat until no longer pink.  Stir in 2 cups of water and a 12 oz can of tomato paste.  Simmer uncovered for 10 minutes.  Spoon over the sour cream mixture.

4.  Sprinkle with 1/2 cup of both mozzarella and cheddar cheeses.  

Here's the best part of this recipe, it makes 3 pies!  That's right 3, one for your family and two to giveaway or freeze.  

To Freeze:  Cover tightly and freeze for up to one month.  Before cooking, thaw completely in the refrigerator and remove from the refrigerator 30 minutes before cooking. 

To Bake:  Cover and bake at 350 for 35-45 minutes or until warm and bubbly. 

When you're cooking for others remember to cook their dishes in disposable baking dishes so they don't have to take the time to return your dishes to you.  Add a fresh salad and a simple dessert like brownies,  and you will have a complete meal to bring to bless others!

Spaghetti Pie

1 lb spaghetti 

4 eggs beaten

2/3 cup Parmesan Cheese

1 cup chopped onion

1/4 butter

2 cups (16 oz) sour cream

2 lb ground pork (you could also use ground beef or turkey)

2 cups water

1 can (12 oz) tomato paste

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese 

Cook spaghetti and drain.  In a separate bowl mix 4 eggs and 2/3 cup of Parmesan Cheese, then add the mixture into the spaghetti stirring well.  Transfer the spaghetti/egg/cheese mixture into the bottom of a greased 9 inch pie plate to act as the crust of the pie.  Sauté 1 cup of chopped onion in 1/4 cup of butter until tender.  Remove from heat and stir in the sour cream.  Spoon the onion/butter/sour cream mixture on top of the spaghetti crust.  In a skillet cook the pork until no longer pink.  Stir in 2 cups of water and a 12 oz can of tomato paste.  Simmer uncovered for 10 minutes.  Spoon over the sour cream mixture.  Sprinkle with 1/2 cup of both mozzarella and cheddar cheeses.

  

To Freeze:  Cover tightly and freeze for up to one month.  Before cooking, thaw completely in the refrigerator and remove from the refrigerator 30 minutes before cooking. 

To Bake:  Cover and bake at 350 for 35-45 minutes or until warm and bubbly.