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SPAGHETTI PIE

I posted about Million Dollar Spaghetti Pie, but never about my regular Spaghetti Pie, which has become a household favorite and makes the regular menu rounds.  It is my adaptation of this recipe: http://rhodesbread.com/blog/blog/braided-spaghetti-bread.

I did one thing differently than I normally do and that is making 1.5 times the amount of spaghetti than I previously did.  I personally like it better because the ratio of bread to spaghetti is more to my liking.  The way it is made it is not very saucy, so if you like more sauce, you would need to increase that.  Although, I don't know if that will help a lot because the baking dries it out (which is kind of the point).

UPDATE 2/9/20: Added a can of diced tomatoes to the sauce and it turned out more moist than before.

 Ingredients:
1 1/2 pound ground beef
1 1/2 pound spaghetti noodles
1 1/2 regular sized jars Prego spaghetti sauce
16 oz shredded mozzarella cheese
1 loaf bread dough, thawed and risen per package directions
1 medium onion
White wine
Minced garlic
Parmesan cheese
Seasonings (garlic powder & salt, onion powder, ground oregano, parsley flakes, pepper, etc.)

Brown ground beef with onion, minced garlic and seasonings to taste.

Drain, then add a little white wine and let that cook off.


Add spaghetti sauce and seasonings to taste.  Let simmer for 20 minutes or so.


Prepare spaghetti noodles per package.

Drain, cool, mix with olive oil.


Mix sauce with noodles.


Roll out the bread dough.  I found it is best to do it in two sessions. Flour your surface and the dough, then roll out best as you can. The way the dough is made, it doesn't like to be rolled like dough you would make yourself. Let it rest for 10-15 minutes and then roll it out how fully.  I cut it into two piece - 1/3 & 2/3, then rolled it out.


Place 2/3 of dough in a well greased cake pan (I used Pam spray). The sides will want to fall down, but keep it up as best you can until you get some of the ingredients into it.  I started with some parmesan cheese and garlic salt.


Layer:

Shredded Mozzarella
Parmesan Cheese
Garlic Salt
Spaghetti
Do that twice, then top it with shredded mozzarella cheese and Parmesan (I forgot to add the mozzarella before I took the picture).
Cover it with the remaining 1/3 of dough and fold the sides of it into the bottom pieces to fit together.  Brush with beaten egg white and top with parsley flakes, garlic salt 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):
Enjoy!

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