Happy Monday everyone! Don’t you just love Daylight Savings time? I love getting up in the morning in pitch darkness again….. oh wait….. no I don’t. I really wish they’d outlaw Daylight Savings time. Granted, I enjoy the extra hour of daylight in the evenings, but the change always throws my rhythm off. It usually takes me a few weeks to finally start feeling right again. Although maybe this year it’ll be better for me since I have more of a regular work schedule. Who knows? A girl can hope.
To ease your way into back Daylight Savings time, I present to you: comfort food at it’s finest! I grew up eating spaghetti pretty much every other week, but to be honest, I’m not that much of a fan of spaghetti with meat sauce. I would rather have pasta with plain marinara, or alfredo, or even better, a mixture of marinara & alfredo (it’s basically my pasta kryptonite). This spaghetti pie is surprisingly right up my alley though.
The cooked spaghetti is mixed with parmesan and egg (the egg acts as a binding agent) and made into a crust, over which cottage cheese, meat sauce, and mozzarella cheese is layered. The result is like a cross between spaghetti and lasagna. The mozzarella and the cottage cheese helps bind the sauce to the pasta, so that you get cheesy, meaty, saucy noodles with every bite.
When I make this recipe, I usually make 2 pies and freeze one, only because the recipe calls for a half pound of meat, and I never have just a half a pound of ground turkey laying around (since they only sell it in 1 pound increments). So I either have to think of something else to do with the other half pound (and there aren’t many recipes that only call for a half pound of meat), or the meat goes to waste. This way, I can make 2 dinners that the same time, which can be a lifesaver on busy weeknights. If you decide to freeze one, just thaw it in the fridge overnight the night before and bake for an extra 10 minutes.
I realize that in the picture, the pie looks pretty small, but that’s only because I accidentally bought the world’s largest pie pans. 9 inch pie pans work perfectly, which is what the disposable pie pans are (I always use disposable pans when I do freezer meals so that my regular pans aren’t out of commission). Regardless of the size of the pan, the serving sizes are pretty large, so you’ll definitely be full by the time dinner’s over.
Servings: 4 (1 pie)
- 4 oz uncooked whole wheat spaghetti
- 1/2 lb extra lean ground turkey (I use 99% lean)
- 2 cups spaghetti sauce (I use Prego Light)
- 1 cup low-fat cottage cheese (I use Cottage Farms 1% cottage cheese made with sea salt)
- 1 egg
- 1/4 cup parmesan or romano cheese
- 1/3 cup mozzarella cheese
- Preheat oven to 350. Lightly spray a 9 inch pie pan with cooking spray. Set aside.
- Brown ground turkey in a medium sized sauté pan. Drain off fat, return to stove, and stir in spaghetti sauce. Reduce heat to low and simmer.
- Cook spaghetti according to package instructions until just al dente. Drain and return to pot. Mix in egg and parmesan cheese. Pour spaghetti mixture into pie pan and press it into the bottom of the pan and up the sides to make a “crust.”
- Spread cottage cheese on top of pasta.
- Pour spaghetti sauce mixture over cottage cheese.
- Sprinkle mozzarella cheese over sauce.
- Bake for 25 minutes. Let stand for 5 minutes, then cut pie into fourths and serve.
To freeze: Follow instructions through Step 5. Cover with aluminum foil and freeze. Thaw in the refrigerator overnight. Continue with Step 6, using fresh mozzarella cheese.
Inspired by: LaaLoosh