Skip to main content
MILLION DOLLAR SPAGHETTI PIE


A few months ago, I tried Braided Spaghetti Bread (http://rhodesbread.com/blog/blog/braided-spaghetti-bread).  It was a hit and I have made it a few times since, perfecting it my way each time.  I now make it in a cake pan with crust on top and bottom instead of a braid (which I was not good at).

It was another hit with the boys.

So, I decided to go crazy and combine the two!!

Ingredients:
1 pound ground beef
1 jar spaghetti sauce
1 pound spaghetti noodles
1 loaf frozen bread dough (thawed)
8 oz mozzarella cheese, cut into 1/2-inch cubes
Parmesan Cheese
8 oz cream cheese, softened to room temperature
1/2 cup sour cream
16 oz small curd cottage cheese
Minced Garlic
Shredded Mozarella Cheese
Parsley Flakes
1 egg white, beaten
1 onion
Seasonings (garlic powder & salt, onion powder & salt, oregano, pepper, etc.)


Brown ground beef with onion and minced garlic.  Add spaghetti sauce and seasonings to taste.  Let simmer for 20 minutes or so.


Prepare spaghetti noodles per package, drain.


Mix cream cheese, sour cream and cottage cheese.  I also add parsley flakes, oregano, garlic powder and onion powder.  I blend it with a hand blender to make sure the cream cheese incorporates.



Roll out the bread dough.  It is best to flour your surface and the dough, then roll out best as you can.  Let it rest, covered with plastic wrap, for 10-15 minutes.  Then go back to it and roll it out how you want it.  I rolled it out as shown, then cut it into two pieces - 1/3 & 2/3.


Place 2/3 of dough in a well greased cake pan (I used Pam spray).  The sides kept falling down, but I kept it up best I could until I got some of the ingredients into it.  I put a little meat sauce in the bottom to start.


Layer:

Spaghetti noodles
Meat sauce
Cottage Cheese/sour cream/cream cheese mixture
Mozzarella cubes
Parmesan Cheese


I did that twice, then added the last of the spaghetti noodles, meat sauce, shredded mozzarella and Parmesan cheese.


I covered it with the remaining 1/3 of dough and folded the sides of it into the bottom pieces to fit together.  Brush with beaten egg white and top with Parsley flakes and Parmesan cheese.



Bake at 350 degrees for 30-35 minutes.

Here it is cut into:


And my piece (center-I don't like as much bread as the boys do):

I'm thinking it needs more red sauce, but is really good the way it is, too.  Two thumbs up from Jesse & JJ!

Comments

Post a Comment

Popular posts from this blog

PEANUT BUTTER RICE KRISPIE BARS My mother always put peanut butter into her Rice Krispie bars. When I made them when I was older I had to guess each time how much.  I finally figured out what worked and wrote it down so it wasn't a guessing game. People compliment me on these all the time when I bring them places.  They are not as cloyingly sweet as some Rice Krispie bars can be.  First, I always use the original Kellogg's Rice Krispie bar recipe, never a generic version.  The other versions tend to have the same amount of marshmallows, more butter,  but less rice krispies making them sweeter (to me, anyway).  I don't care what brand of rice krispies I use, I buy whatever is cheapest, but it has to be the original Kellogg recipe.  Second, I always add the peanut butter. They are just so much better that way! Because of the peanut butter, when I bring them places, I always tell people there is peanut butter in them (or label them) because people don't expect p
Post a Comment
Read more
HOMEMADE BAKED MAC & CHEESE Was craving Homemade Baked Mac & Cheese, so adapted it from this recipe:  https://www.handletheheat.com/ultimate-macaroni-and-cheese/#wprm-recipe-container-26387 Ingredients: 1 lb elbow macaroni 1 quart Half & Half 9 tbsp butter, divided (6 tbsp for roux and 3 tbsp for breadcrumbs) 1/2 cup flour 2 cups shredded Mozzarella 2 cups shredded Sharp Cheddar 2 cups shredded Gruyere (Morning Sun from Burnett Dairy in WI) 2 cups shredded Monterey Jack (Dill & Garlic Herb from Burnett Dairy in WI) 1 cup grated Parmesan Romano 1/3 cup sour cream 2 tbsp Dijon mustard 1 cup panko breadcrumbs 1/4 cup beef broth (optional) 1 small onion, diced 1 tbsp diced garlic Salt Pepper Garlic salt Garlic & Onion powder Nature's Seasoning Smoked Paprika Preheat oven to 375°.  Spray 9x13 pan with cooking spray. 1. Cook pasta in salted water for 5 minutes (or until al dente). Drain (don't rinse).  S
Post a Comment
Read more
FIRE CRACKERS I got the recipe from here:  http://www.food.com/recipe/fire-crackers-423316 1 lb unsalted saltine crackers (4 sleeves) 1 cup canola oil 1 (1 oz) package ranch dressing mix 2 tbsp crushed red pepper flakes 1/2 teaspoon garlic powder Line crackers on ends (like dominoes) in an air-tight container. In a small bowl, mix oil, dressing mix, peppers and garlic powder.  Stir until ingredients are well mixed.  Continue to stir to prevent the peppers from settling on the bottom of the bowl. Spoon mixture over crackers, like drizzling icing on a cake. Close lid tightly and flip the container over every 5 minutes for 20 minutes.  Lightly shake back and forth to make sure all the crackers are coated.  Store in a Ziploc bag.  Will keep for about a week. Pretty tasty!  Jaqi & Jesse like them too!
Post a Comment
Read more