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Tuesday, July 1, 2014

Spaghetti Pot Pie


I thought this recipe looked really interesting when I saw it on Pinterest. All of the ingredients are hiding under a plain "crust" of spaghetti. This can be made in 6 ramekins or in 4 ramekins with the leftovers being cooked in a loaf pan.

Recipe from Kitchen Treaty.

Ingredients:
1/2 pound (8 ounces) spaghetti noodles, cooked al dente 
2 eggs
1/2 cup + 1/4 cup Parmesan cheese, grated
3 cups tomato sauce 
1 cup whole-milk ricotta cheese
1 cup mozzarella cheese, shredded
1/8 teaspoon ground nutmeg or more to taste
4 ounces (4 - 6 slices) Provolone cheese
1/2 cup breadcrumbs
Kosher salt & freshly ground black pepper
Beat the eggs in a large bowl.

We bought a can of plain tomato sauce and then doctored it using these spices.
Add them to taste if you're using just plain tomato sauce.

Mix the cooked spaghetti into the eggs, add the parmesan. 

In another bowl mix together the ricotta, mozzarella, nutmeg and black pepper.

Spoon tomato sauce into the bottom of each ramekin.

Then the ricotta mixture.
Now a slice of provolone. 

Spoon on the spaghetti. 

Pack it tight. 

Top with breadcrumbs and parmesan.
Bake at 350 for 25-30 minutes.

You'll get the best bite of this if you can dig down so that all of the ingredients are on your fork. The spaghetti hardened a little bit, but not too much. The cheese mixture was really rich, I was happy to just eat one of these for dinner. We didn't have leftovers, but I assume that the leftovers would travel and reheat well.

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