Spaghetti Pie 6 ounces thin spaghetti, cooked and drained 2 tablespoons butter or margarine 1/3 cup grated Parmesan cheese 2 eggs, beaten 1 pound lean ground beef 1/2 cup chopped onion 1/4 cup chopped bell pepper 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 teaspoon sugar 1 teaspoon dried oregano, crushed 1 clove garlic, grated 1/2 cup water 1/2 cup sliced mushrooms 1 cup grated mozzarella cheese Into the cooked spaghetti, stir the butter, parmesan cheese, and eggs and set aside. In a skillet saute the ground beef, onion and bell pepper until the vegetables are tender and the meat is browned. Drain off the excess grease. Stir in the tomato sauce, tomato paste, sugar, oregano, garlic water and mushrooms and simmer the mixture for 15 minutes. Line a buttered 10" baking dish or pie pan with the spaghetti mixture. Ladle the meat mixture onto the spaghetti. Bake the dish uncovered, at 350 degrees for 20 minutes. Sprinkle the mozzarella cheese over the top and continue baking for 5 minutes, or until the cheese melts, Serves 6 This recipe is really open for interpretation. I make my sauce just like I do for regular spaghetti, just thicker. My family does not like the oregano and mushrooms, so I leave them out and of course I put more bell pepper, onion, and garlic, and cajun spices. I use American cheese sometimes, just to change it up. I have also found that 6 ounces of spaghetti is too much for one pie. Enjoy .
Sharon you just made a little gnome's mouth water, this sounds right up my alley. Thanks for posting it.
Thanks for the latest recipe Sharon. I always thought spaghetti was just plain boring but now I'm going to try your recipe and amaze everyone!!!
My husband would fall all over this. Will I show this excellent recipe to him? Maybe, he IS a good boy. 8)
That sounds good and easy to make. I was picturing spaghetti in a pie crust. Yuck. I think I may try your recipe this week. Thanks. muddy
If anyone tries it let me know how y'all like it. Since I do my own interpretation of the original recipe I am thinking of entering it in a contest. It is something I have always wanted to do.
Sharon, this is a good recipe. Thanks for sharing. Next time I will do my version with whole tomatoes and wine. I can't remember who said "I always cook with wine and sometimes I even put it in the food." I can be that way sometimes too. Ron says thanks. He liked it also. muddy
