Spaghetti Pie for Dinner

When you want something homey and I think fairly quick, using leftovers for another dinner is the way to go! Last night I did just that. Haven't made spaghetti pie in so long I forgot how much I enjoy it. You can have the sauce with or without meat and of course with and without vegetables, either way you slice it the whole family will love it!

Spaghetti Pie

A great way to use up leftovers with and without sauce!

8 oz (250 g) lean ground beef

1 small onion, chopped

1 large clove garlic, minced

1 1/2 tsp (7 mL) dried oregano leaves

2 cups (500 mL) tomato basil pasta sauce

8 oz (250 g) cooked spaghetti (half a pkg)

1 cup (250 mL) broccoli florets, cooked (optional)

3 eggs

3/4 cup (175 mL) ricotta cheese

1 1/2 cups (375 mL) shredded mozzarella cheese, divided

1/4 cup (60 mL) grated Parmesan cheese, divided

In saucepan cook beef until no longer pink. Drain in sieve to remove fat and return to pan. Add onion, garlic and oregano; cook, stirring until softened, about 5 minutes. Add pasta sauce; bring to a simmer, cover and cook for 10 minutes. 

Add spaghetti, broccoli, if using, eggs, ricotta and half of the mozzarella and parmesan cheeses. Stir well to coat evenly. Pour into 10 inch (25 cm) deep dish pie plate and pack down. Sprinkle with remaining mozzarella and parmesan cheeses. 

Bake in 350 F (180 C) oven until cheese is melted and edge is golden, 25 to 30 minutes. Cut into wedges to serve.

Makes 6 servings.

Tip: To cook broccoli: place in covered casserole dish and microwave on High for about 2 minutes or until bright green and almost tender. Rinse under cold water to chill and drain.

You can substitute short cooked pasta as well like rotini or elbow pasta for another variation.