Code Name: Mama
Baked Spaghetti Pie
Any dish that is full of veggies, freezable, and approved by both hubby and toddler is fine with me, and Baked Spaghetti Pie meets all of those criteria. Added bonus: it’s easy! It can also be made with or without meat (I usually make mine meatless, but I could see adding some cooked ground turkey).
I based my recipe on one found here. Below is the recipe with my modifications, it will make enough to eat one pie and freeze a second.
This recipe makes two 13x9 pans of spaghetti pie. Here they are before baking.
Ingredients
1 lb spaghetti
4 eggs
2 (16 oz) containers cottage cheese (I sub cottage for ricotta, either works)
1 1/2 to 2 (12 oz) packages Italian cheese blend
1 cup mozzarella cheese, shredded
2 (32 oz) jars spaghetti sauce (pick your flavor or make your own – yum!)
2 zucchinis (diced)
1-2 cups mushrooms (diced)
4 carrots (diced)
1 small onion (diced)
1-2 tbsp Garlic
Italian seasoning (to taste; I also like to add some red pepper flakes to mine)
Directions
*Cook spaghetti according to package directions. At the same time, boil carrots so they soften. If you’re feeling extra fancy, heat a tablespoon or two of olive oil and saute your onions, mushrooms, and zucchini. I’ve gone without sauteing though and it turns out just fine.
*Once spaghetti is done, drain. Add eggs, Italian cheese blend, cottage cheese, and a cup or two of your spaghetti sauce. Stir until well blended.
*In a separate bowl, stir together the remaining sauce and all of your veggies, garlic, and seasoning.
*Spray a glass baking dish with cooking spray.
*Put approximately half of your spaghetti mixture in the dish. Top with half of the sauce/veggie mix.
*Bake at 350 degrees for 25-30 minutes. 5-10 minutes before it is done baking, sprinkle with mozzarella cheese. Let cool for a few minutes, then cut into wedges and serve.
To freeze the other half: I have always arranged it in a baking dish like above and then frozen it. If you don’t have a spare dish, I would freeze the spaghetti mixture and sauce in separate ziploc bags. When you are ready to eat it, thaw and bake as directed above.
And here is the spaghetti pie after baking. Ooey gooey and good!
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“Baked Spaghetti Pie”
Posted in Feed the Freezer, Food & Nutrition, Recipes
12 Responses to “Baked Spaghetti Pie”
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Since becoming a mama, my life has changed dramatically. I went from clerking for a federal judge to staying at home with our son, Kieran. My intense love of education and the law has morphed into a fascination with researching and writing about parenting. I am blessed with a partner (Tom) who feels as passionately as I do about raising a son who is loved and respected.
As soon as I figure out how to make my own spaghetti sauce I a definitely making this for my roommates!
No jarred spaghetti sauce in Spain? I have a good recipe (searching, searching): http://cookingformyfamily.blogspot.com/2008/07/my-spaghetti-sauce.html
You can make that easier by leaving out some of the ingredients. Also good for freezing!
Thanks for posting this; it looks really good. We are going to have to try it. I’m finding myself trying out new recipes a lot. We were in a rut and new recipes just make cooking and eating dinner so much more appetizing.
It is delicious & easy to freeze too! I’ve given it as a freezer meal for a new mama – it’s pretty universally acceptable
This looks great! Stopping from SITS!
There is jarred spaghetti, but it’s really icky. I’m fairly certain the main ingredient is salt, followed by water and then tomatoes. Hell, they might not even include tomatoes.
I’ll go with your homemade recipe
Mmmmmm, this looks like something worth trying… and then reposting on my blog!!! =)
~Emily
http://www.ezsrecipes.com
It is SO good. Excellent for having friends over b/c there is so much!
Here is a tip for making and freezing food: Freeze it in the pan you want to bake it in. When it’s frozen solid, turn it out and wrap it tightly in plastic then foil. Label with directions and which pan you used. When it’s time to eat it, you can unwrap it and put it back into that pan. Then let it thaw in the fridge or for some recipes, you can just put it from the freezer into the pan then straight in the oven. This would be great for the recipe you posted…save you from using multiple bags for noodles, sauce, cheese.
That is an excellent idea – and it will really just pop out of the pan?? Do you do something to prepare it?
It depends on what I’m making and what kind of pan- I have two pans that I use a lot. One is a 9×13 metal pan, and sometimes I put a piece of wax paper in the bottom before assembling a lasagna or other saucy thing so that once it’s frozen I can get it out easily. The other pan I use is a square Pyrex dish and I have great luck freezing in that. Occasionally I have to warm up the bottom of that one just a little before whatever I made will pop out. I think using my chest freezer helps. The food gets to 0F in there- It is frozen rock solid.
Wax paper! Doh. I never use wax paper, so I never think about it. I will try that next time. And we do have a chest freezer, so that helps. TY!!