Ahhhh, how we love spaghetti pie. I love spaghetti but I have never made spaghetti pie. There is a restaurant in town that always served spaghetti pie on the menu and every time we went there, the husband was sure to get it. It was tasty, and a favorite for him. We have not been there in a while so I am not sure if it is still on the menu. So, I was pondering recipes the other day hoping something would pop in my head that would be different that we both will enjoy this week. Enter spaghetti pie 🙂 Of course I healthed it up a bit and I must say it was awesome. It will definitely be in the rotation around here. This is my recipe and this is how it went down.
1 pkg quinoa pasta
1 cup plain Greek yogurt
1/4 grated Parmesan cheese
1 large egg
1 lb of grass-fed beef
1 jar of your favorite marinara sauce
2 heaping tbsp tomato paste
1/4 cup finely chopped green pepper
1/2 cup finely chopped onion
2 cloves minced garlic
grated mozzarella cheese (optional)
Pre-heat oven to 350 degrees. Prepare the pasta according to the package ( I shortened the cook time a few minutes because it will also be baked later so I did not want the noodles to become to mushy). Brown the beef and drain the excess fat. Add the green peppers, onions, and garlic. Add the jar of sauce and the tomato paste and mix well. Let simmer on low for about 10 minutes while you prepare the noodle crust. In a small bowl mix the yogurt, egg, and parmesan cheese well. It should make a nice creamy mixture. Drain noodles and add the yogurt mixture to the noodles and mix well to coat all noodles. Place noodles in a pie pan coated with nonstick cooking spray and mold to the sides and bottom. The noodles crust should be thick and sticky. Add sauce mixture (the pie filling) to the noodle crust. Add a little mozzarella cheese on top if desired. Bake at 350 degrees for about 30-40 minutes or until golden brown. Let cool for 5-10 minutes before cutting. Enjoy with a green salad.
The leftovers are awesome. Double the recipe for an extra pie to freeze for later. Dinner is served.
Noodle crust with filling before baking
Pie after baking 🙂
Who loves spaghetti pie?
Here it is, the most delicious low carb Italian meal. I got this recipe from http://www.skinnytaste.com . This is how it goes 🙂
2 pkg lean ground turkey
1/2 cup panko bread crumbs
1/2 cup grated parmesan cheese
1/4 cup finely chopped parsley
2 cloves of garlic crushed
Salt and pepper to taste
For the sauce:
2 tsp olive oil
4 cloves of garlic crushed
2 28 oz cans crushed tomatoes ( I used fire roasted organic)
2 bay leaves
Salt and pepper to taste
In a large bowl combine ground turkey, breadcrumbs, eggs, parsley, garlic and cheese. Using clean hands, mix all ingredients and form meatballs. In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden. Pour crushed tomatoes into Crock Pot with the bay leaves. Add garlic and oil. I made large meatballs so I cooked on a baking sheet for about 15 minutes on 350 degrees. I then transferred the balls to the crock pot in the sauce. I cooked on low for 4 to 6 hours. I served with zucchini spaghetti. I made the spaghetti with this little gadget below
Very simple to do. Just wash zucchini and cut ends off. Lightly shred into a bowl until you get near the seeds of the zucchini. I used about 4 or 5 large zucchini to make this pan of spaghetti.
Well that is it. The husband and Piper loved it. This was very easy and healthy.
What is your favorite healthy Italian dinner?