It was just payday (whoop whoop) and there happened to be food still in the fridge and freezer. Don’t you love when that happens? I have already started my grocery planning list and hope the weather changes enough so I can have “cold weather food” again. C’mon….I want to wear my sweaters, cowgirl boots, have a fire out back…you get the idea.
No matter what the weather, I’m a sucker for simplistic food and recipes. Don’t get me wrong, I love, love, love the French cookbooks I hoard and use them quite frequently (and those books have simplistic recipes too. )
This one here – Spaghetti Pie – is more of a home cooking, toss together, comfort food, kid friendly kinda meal. Nothing fancy but it’s hearty enough and pretty enough to grace the center of the table. Make sure a white table cloth isn’t under it if you are actually serving from the table. It’s good in any weather but it would be a heavy for hot summer days. Right now we are on the cusp.
Ground beef, ground turkey or a vegetarian textured vegetable protein (TVP) may be used to make this dish. The ground beef at Jones Country Meats I Climax Georgia can’t be beat for freshness and good quality so I use their beef.
Yuck, the color settings for this photo could have been better!
1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese
1. In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Now drain off fat. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
2. In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
3. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.
I am sharing this with Beth Fish's Weekend Cooking Series.
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