Spaghetti Pie

Directions:

Cook a pound of spaghetti in water, a little oil, and salt to your preference, "al dente."  Drain; rinse well with cold water and let drain thoroughly in colander.

Butter the bottom of large baking dish (larger than 13" X 9" X 2" if you have it, and glass, preferably). Spread half the cooked spaghetti in dish.  Cover well with grated mozzarella cheese.  Top with the remainder of the cooked spaghetti, then cover totally and generously with grated mozzarella*.  (Actually, if little pieces of spaghetti "stick up through" the cheese, they get brown and crunchy.  All three of our girls always liked that.)

Bake uncovered at 350 degees for an hour, or until golden brown and the cheese bubbles around the edges.  Remove from oven and let sit for at least 15 minutes before cutting and serving.

Place spaghetti pie serving on plate, then cover with your favorite spaghetti sauce. (My sauce recipe is below.) Sprinkle with Parmesan Cheese, and enjoy!

Myrna’s Spaghetti Sauce

Brown a 2-lb package of groud beef (or mixture of beef, turkey, and pork — all ground) with 2 cut-up sweet onions and Lawry's Seasoned Salt to taste.  Then, add 2 quart jars of Classico's "4 Cheeses" Spaghetti Sauce (Paul Newman may have 5-cheese sauce; if so, that's just as good), 2 jars of Classico’s Cheese (or Alfredo) Sauce, plus 2 large cans of stewed tomatoes and 2 small cans of tomato sauce.  The "4 Cheeses" sauce adds a mildness, and we all like it.  Add mushrooms (we like caps) to your liking. Heat well and serve over cooked spaghetti pie.

My girls and Phil have loved spaghetti pie since I began making it back when the girls were all very young.  It's always a favorite!  If you keep the supplies on hand, it’s a quick spur-of-the-moment dinner if you also prepare a vegetable or a salad.

* Sam's and/or Costco has 5-lb bags of mozzarella cheese in the refrigerated section.

Ingredients:

1 pound spaghetti

Plenty of grated mozzarella cheese

2 pounds ground beef (or mixture of beef, turkey, and pork - all ground)

2 large Vidalia (or sweet) onions

Lawry’s Seasoned Salt to taste

2 quart jars of Classico’s Four Cheeses Spaghetti Sauce (or Paul Newman’s 5-Cheese Sauce)

2 quart jars of Classico’s Cheese (or Alfredo) Sauce

2 - 3 large cans of stewed tomatoes (or Hunt’s Petite Diced Tomatoes)

2 small cans of tomato sauce

3 or more jars or cans of mushrooms (we like mushroom caps)

myrnawhite@myrnwhite.com © Phil White 2014, 2016