A fantastic spin on a familiar comfort food and leftovers is a delicious Spaghetti Pie! I found the original recipe in a cookbook from the early 80's and adapted it in my own style to become one of my own. This recipe is particularly great for elevating the leftovers from your last night's spaghetti dinner, with the implementation of just a few more ingredients. By no means does the dish have to begin with dinner past, you may create the components as you go, but this way is ideal for time and efficiency's sake.
The noodles of the Spaghetti Pie are tossed with beaten eggs, mixed with some Parmesan cheese, parsley and garlic powder and pressed into the shape of a 'pie' crust in your desired vessel. This time I used a casserole, but you may use pie pans, if you have them available. the already cooked noodles are then covered with a blend of sour cream, Parmesan cheese and other fresh aromatics of your choice like parsley, basil and oregano. Be sure to leave a border, as one would with a pie as well.
The meat sauce is then spread over the sour cream blend , then covered and baked through for about 30 minutes, give or take depending on the oven. This allows time for the egg to set up and form a pasta crust with the meat sauce suspended in the middle. Once the dish has baked and set, you may sprinkle with Cheddar cheese or a cheese blend to your liking ,then popped back into the oven until melted. Add the finishing touches by garnishing with olive oil, parsley and Parmesan cheese for a dinner makeover that's elevated and phenomenally different, plus even more delicious because everyone knows spaghetti is better the next day!!
|Spaghetti Pie before covering and baking for 30 minutes .|
|A gorgeous sunrise in North Myrtle Beach with the colors of Summer's End.|