I know I use the word love...a lot, but I mean it this time. I would almost go so far as to say this is my homemade favorite dish, but I'm too scared to commit, but I really like it, and I've asked for it as a birthday dinner in the past. I like spaghetti. I REALLY like baked spaghetti, with a broiled cheese topping...yum. I LOVE spaghetti pie. Carbs+Carbs=Goodness. It's the perfect way to carbo load, and if I ever take up running...
Here's the recipe, in case you are ever in charge of cooking my birthday dinner, OR in case I'm at the store, and need to iphone my blog to look up the recipe (my real reason for posting recipes ;o)).
1 lb of hamburger meat
1 med onion
3 cloves of garlic (or more-too taste)
1 jar of pasta sauce (17 oz)
2 dashes of basil
2 dashes of red pepper
3/4 lb spaghetti or angel hair pasta
8 oz of mozzarella
1/2 c. Parmesan cheese
1 roll of phillo dough and butter, or two refrigerated pie crust (if you use this, you might also want to add an egg wash).
Brown meat, drain when almost finished, add 1 med, chopped onion, 3 cloves of garlic, and cook until tender.
Add 1 jar of sauce, basil, and red pepper to taste (depending on the herbiness of your sauce....you may want to throw a few more traditional sp. sauce herbs in the mix).
Cook noodles until almost done. Add noodles to sauce pan, add two cheeses, and stir together.
Line the bottom of a round (9 inch) cake pan with 1 roll of refrigerated pie dough (I think I like this a little more than the phillo dough option). Pour noodle mixture into pan. Cover with the second pie dough. Seal the edges, and cut slits in the top. I also add an egg wash (AKA egg white) to the top to help it brown.
OR Line the bottom of a round (9 inch) cake pan with 1/2 roll of phillo dough (butter between each layer-I used spray butter, you know, to keep the dish 'light'...ha...ha...ha...ha...ha...ha!). Place noodle mixture into pan. Fold over edges. Cover the top of the pie with the other half of your phillo dough, again, buttering between each layer. I spray the overhanging edges, and tuck them down inside the pan. If you use this dough, it's not necessary to cut slits in this dough before it bakes.
Both doughs work great, it's just a matter of texture preference.
Bake at 375 for 50 minutes (until golden brown).
As most dishes go-I love this best on day two after all the ingredients have hung out together for awhile.
Serves 6....assuming I'm not on the guest list.
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