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Menu Plan for Fall II: Week 13, Day 5

Spaghetti Pie

Cooking time:  50 minutes for menu          Cooking schedule: see below for instructions

     Another retro dish, this was very popular in the late '70's.  This has, as usual, been updated a bit - made healthier.  I used less cheese and added spinach. This should use up the rest of the ricotta. Add any leftover tomatoes to the sauce.

Spaghetti Pie

Total time: 50 minutes
   This has the flavors of lasagne, but quicker to put together.  You could make it in a spring-form pan and unmold it for a fancier presentation.    

 Ingredients:

• 12oz ground beef (360gr mince)
• 1 medium onion
• 2 cloves garlic
• 1 tbs olive oil
• 2 cups tomato sauce (16oz, 480gr)
• 8oz (240gr) frozen spinach
• 1 tsp oregano
• 1 tsp basil
• 1 tsp Balsamic vinegar
• 4oz (120gr) spaghetti - make a circle with thumb & index finger, about 1" (2.5 cm) in diameter
• 1 cup (8oz, 240gr) ricotta
• 1 egg
• 1/4 cup (1oz, 30gr) grated Parmesan
• Bit more oil

 Instructions:

• Cook pasta according to package directions. 
• While pasta cooks: 
• Thaw spinach and squeeze dry. 
• Chop onion and mince garlic. 
• Heat oil in skillet over medium heat.  Add onion and sauté until tender. 
• Add garlic and beef and sauté  until meat is done, breaking it up as it browns. 
• Stir in herbs, vinegar and tomato sauce.  Cover and simmer until needed.
• In large bowl lightly whisk the egg.  Add 2 tbs of the ricotta and whisk. 
• To assemble: 
• When pasta is done, drain well. 
• Toss to cool a bit (do not rinse) then add to the egg mixture. 
• Mix well and put into an oiled, glass baking dish (mine is 9 inches square).  Pat into place. 
• Fluff the spinach a bit with your fingers and sprinkle it over the pasta. 
• Drop the ricotta by small spoonfuls evenly over the top and spread out a bit. 
• Spread the meat sauce evenly over the ricotta. 
• Sprinkle with Parmesan.  
• Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes. 
• Remove foil (or lid) and bake 5 minutes longer.  Serve.

Cooking schedule: 50 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large bowl, large skillet, pot, colander for pasta, baking dish with lid or foil Turn oven on, 400F (200C) Put water on high heat for pasta Thaw spinach Chop onion Mince garlic Sauté onion Add chili powder, garlic, beef, brown, break up Cook pasta Add herbs, vinegar, tomato sauce to beef Cover, simmer

Pause while the pasta cooks Lightly oil baking dish Whisk egg and 2 tbs ricotta Drain pasta, toss to cool Combine pasta, egg, mix well Pat pasta into baking dish Arrange spinach on pasta Arrange ricotta on spinach Spoon beef sauce over ricotta Top with Parmesan Cover, bake       Take 20 minute break Back? Uncover Pie, bake 5 minutes longer Remove, let rest a minute Cut and serve

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By Katie Zeller

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