What's For Dinner?:Spaghetti Pie

Wow, back to school already. Where did the summer go! We had a great summer of boating and camping, fun with family and friends and just an overall good time.  The summer just went by way too fast. Feels like we ran out of summer and didn't get a chance to get everything in. Now things are back to routine, schedules and activities which means planning meals in advance so I can run around when the kids get out of school and dinner will still be ready.

I like this recipe because you can make it the night before and pop it in the oven the next day and dinner is done. You can also freeze it and bake it whenever you need it. Takes a little planning. Also can be made in the morning as well. It's quick and easy. I used Jarred Sauce instead of homemade, as it's quicker. When I have the time to make homemade it's usually on a weekend, but for weeknights, jarred sauce it is.  Any short cut to cooking I usually will take it. I do however still use fresh herbs and veggies, something said for fresh herbs in dishes. 

Tonight it's Spaghetti Pie and That's whats for dinner. Pair it with the still vine ripen garden tomatoes to make a tomato salad with mozzarella and basil, Italian bread and your good to go. This recipe goes way back to when I was a kid. It was one of my mom's recipes that she would make a lot. It's something different than lasagne and a little more fancy then just spaghetti.

Spaghetti Pie

1 1lb Box of Spaghetti, cooked and drained

3 Eggs

1 Cup Parmesan Cheese

1lb Ricotta Cheese

1 Cup Shredded Mozzarella Cheese for the top of the casserole

Tomato Sauce Mix:

Saute in olive oil:

3 cloves of garlic

1 small onion chopped

1lb Ground Beef, cook till no longer pink

1 small pepper chopped

Kosher Salt and Pepper

1 Jar of your favorite tomato sauce or homemade

Combine all the sauce ingredients together and let simmer for about 30 mins, adjust salt and pepper.

Directions: To assemble in a 13x9 pan, spray with Pam. Place your 3 eggs and parmesan cheese and mix with a fork, breaking up the egg, add your hot spaghetti (might use less than the 1lb of cooked spaghetti.

With a fork and knife, break up the spaghetti while mixing in the cheese and eggs, so it's all combined.  You will be coating the spaghetti with the egg/cheese mixture as you are cutting up the spaghetti. Pat down the spaghetti layer so it's even then add 1 tub of ricotta on top and spread evenly over top. Then take your ground beef and sauce mixture and place that on top of the ricotta layer.  Top off the whole casserole with shredded mozzarella cheese.

Bake 350 for 30-45 mins. Cool slightly and cut into squares.

Hope you enjoy!