Sep
22
I am blessed to still be cooking in the kitchen with my mom! Mama started me cooking when I was in high school, as she was often at work when I came home from school. She would leave me instructions on what to begin preparing for our evening meals. Early on I learned to respect the hot stove and sharp knives. If you cook, you know the drill.
I am grateful she gave such great guidance, inspiration, and a flair for entertaining, because cooking has become one of my passions. Actually, the kitchen is one of my favorite places in our home.
Over the years Granny has always sought out new treats for her family. This recipe is one of our favorites that we make when Gina comes home. Enjoy the Spaghetti Pie with a light salad, and/or a warm loaf of crusty bread dipped in garlic oil.
GRANNY’S SPAGHETTI PIE!
INGREDIENTS
- 12 OZ. SPAGHETTI, COOKED, DRAINED
- 1 LB. GROUND BEEF, COOKED, DRAINED ( TOFU,CHICKEN OR TURKEY CAN BE USED))
- 4 CUPS MARINARAI SAUCE (EITHER HOMEMADE OF PAUL NEUMAN’S)
- ½ CUP GRATED PARMSEAN CHEESE
- 1 EGG LIGHTLY BEATEN ( OR 2 EGG WHITES)
- 1 PKG (8 OZ.) SHREDED MOZZARELLA CHEESE
- 2 TABLESPOONS OLIVE OIL
- 1 CLOVE OF GARLIC
- OIL SPRAY
PREPARATION
- HEAT WATER FOR SPAGHETTI, ADD SALT TO THE WATER, BRING TO FULL BOIL
- PREHEAT OVEN TO 350 DEGREES
- WHILE WATER IS BOILING BROWN MEAT IN 2 TB OLIVE OIL AND GARLIC
- ADD SAUCE AND HEAT THROUGH
- WHEN WATER COMES TO A FULL BOIL ADD SPAGETTI, MAKE SURE TO COOK IT ALDENTE
- COOL SPAGHETTI WITH COOL WATER UNTIL PASTA IS WARM SO YOU DON’T COOK THE EGG
- TOSS COOKED SPAGHETTI, PARMESIAN, BUTTER AND EGGS AND EGG
- SPEAD SPAGETTI MIXTURE IN BAKING PLATE IN THE WAY YOUR FORM A CRUST FOR PIE DOUGH ( MAKE SURE YOU OIL THE PAN)
- SPREAD MEAT SAUCE OVER SPAGHETTI
- ADD MOZZARELLA
- BAKE AT 350 DEGREES FOR UP TO 30 MINUTES (WATCH THAT IT DOES NOT GET TOO BROWN, BUT THE EDGES ARE CRISP)
- HEAT REMAINING SAUCE
- LET PIE SIT FOR 5 MINUTES PRIOR TO CUTTING
SERVING
- PLACE SAUCE ON PLATE
- PUT A PIECE OF PIE ON THE SAUCE
- ENJOY
October 3rd, 2009 at 10:16 am
I’ve waited years to find out your “secret” recipes & am truly excited to find out about your blog! Having been a guest at your house when this delicious “pie” was served – I can honestly say, it is one of my all-time favorites! (In fact, I’ll be surprised if Devane’s doesn’t add it to their menu.) Can you recommend a great wine to serve with Granny’s Spaghetti Pie?
I’m looking forward to more great recipes!
~Kristen Horton
October 3rd, 2009 at 10:51 am
Your Comments here…Patti! You look great as a chef! Who knew you had cooking as one of your many talents!!! Aren’t moms great? I learned so much from cooking with my mom. I still call her for help with recipes! I will definitely try your spaghetti recipe. My daughter LOVES spaghetti!
October 5th, 2009 at 11:10 am
Your Comments here…Hey Kristen! I love a nice Merlot or Cabernet with the Spaghetti pie. My cousin, Paula actually owns a vineyard in Paso Robles named “Graveyard Vineyard”. Love their 2007 Cab… try it…! http://www.graveyardvineyards.com
October 5th, 2009 at 11:12 am
Your Comments here…Bikini Chef! I may look good in a hat, but you won’t catch me in a bikini cookin’ girlfriend. I’ll leave that to you! Please send me a recipe to post on our site. http://www.susanirby.com
October 7th, 2009 at 12:14 pm
Hi Patti – the Spaghetti Pie sounds wonderful and Ric would love it, so I will definitely “cook it up”! Love you, my beautiful friend! Here’s a recipe that I just love also and it’s great for the upcoming holidays (or any day as far as I’m concerned).
Pumpkin Crunch Cake
1 small can pumpkin
3 eggs
4 tsp pumpkin spice
1 tsp vanilla
1 pinch salt
1/2 cup brown sugar
1/2 cup white sugar
1 can condensed milk
1 box yellow cake mix
1 1/2 sticks butter, melted
Pecans, chopped (as much as you want-yum!)
Heat oven to 350′
Mix together pumpkin, eggs, spice, vanilla, salt, sugars and milk. Pour into greased and floured 9′ x 13′ baking dish.
Sprinkle cake mix and pecans then drizzle melted butter over top. Bake for 1 hour at 350′
November 9th, 2009 at 11:23 am
You made some good points on this topic.
November 24th, 2009 at 7:08 am
Interesting, I have not heard about this
December 19th, 2009 at 10:50 am
I really like what you wrote here – it’s well-written. Thanks for posting this. I’ve been experimenting with some recipes from this cookbook. Have you tried any seafood recipes like this lately? Click here if you’d like to check out my site. Have a fun week!
January 24th, 2010 at 1:23 am
The site was positively fantastic! Lots of great information and animus, both of which we all need!