As you can see, this picture is of the pre-cooked spaghetti pie. That's because I'm now in Seattle on business for the rest of the week and made this before leaving so that Julia and Ryan would have some food to eat while I'm away enjoying business dinners and such. All-star sister and wife? You don't have to tell me ;)
I actually made this last weekend and put it in the freezer, where it will stay until they choose to thaw and bake it sometime this week. This was a cinch to prepare. I actually made enough to fill a 9-inch pie plate and then a smaller baking dish, so we have an extra 1-2 person meal just hanging out, waiting for a long day when someone's too lazy to cook (or for me to leave town again!). Since I'm not around to eat it, I can't vouch for its taste, but I figure it has to be good...it's spaghetti after all! Julia and Ryan, I expect you two to leave comments on this post, sharing your thoughts!
The recipe is from the book Frozen Assets: How to Cook for a Day and Eat for a Month, but its also posted online here. I made a few minor changes, eliminating the cottage cheese (per Julia's request) and adding green pepper. My recipe is below.
-6 oz. dry spaghetti noodles (I just guesstimated and probably did more, hence the extra for a 2nd dish)
-2 tbsp butter
-1/2 cup parmesan cheese
-2 eggs, well-beaten
-1/2 lb, ground turkey
-1 green pepper, chopped
-1 small onion, chopped
-1 (6 oz.) can tomato paste
-1 (14.5 oz.) can stewed tomatoes
-1 tsp sugar
-1 tsp dried oregano
-sprinkle of garlic powder
-1/2 cup shredded Italian cheese
1. Cook spaghetti noodles according to package. Once cooked, stir in butter, parmesan cheese, and eggs. Pour into a greased 9-inch pie plate (and another small dish if extra), pressing down to form a crust.
2. In a large skillet, cook meat, onion, and green pepper until meat is browned.
3. Add tomatoes, tomato paste, sugar, oregano, and garlic to meat mixture. Stir and heat through.
4. Pour meat mixture on top of noodles. Sprinkle with cheese.
5. Cover with foil and freeze. To bake: thaw for 24 hours in the refrigerator. Bake covered at 350F for 25 minutes. Remove foil and bake for an additional 5 minutes.