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Friday, December 31, 2010

Spaghetti Pie

I've seen spaghetti pie recipes numerous times. But they all use the spaghetti as a crust and then cover it will toppings like a pizza. The "crust" looks dry and unappealing so I've never tried it until I came across this recipe for Hillbilly Spaghetti Pie on Mommy's Kitchen. I chose to omit the name Hillbilly because that isn't a name that is synonymous with Texas. Southern yes, hillbilly no. Now that we have the official new name for this recipe, we can proceed with the goodness!!

Ingredients:
1/2 - cup onion, chopped
2 - tablespoons olive oil
1/2 - pound ground beef
1/2 - pound sweet Italian sausage
2-garlic cloves, minced
1 - (28 ounce) can crushed tomatoes
1/4 - teaspoon dried oregano
1/4 - tsp Italian seasoning
1 - tablespoon sugar
1 - teaspoon salt (or to taste)
2 - cups water
8 - ounces thin spaghetti, broken into 3 inch pieces (not angel hair)
1/4 - cup heavy whipping cream
1 - teaspoon dried basil
1/2 - cup fresh grated Parmesan cheese
2 - cups grated mozzarella cheese
large cast iron skillet or 9 x 13 in baking dish

Directions:Saute onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat. While almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe. Once browned, stir in crushed tomatoes, water, sugar and salt. Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm). Add basil, Parmesan cheese, and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.

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