One of my oldest recipes. Minus the pie crust-The spaghetti is crust enough and I also slice up meatballs instead of ground beef. Always delicious!! And this time I added peas for the kids.
Great recipe! Since I’m single, I’m always looking for recipes that re-heat well. This one fits the bill–the pasta doesn’t get soggy after heating again. It also freezes well. I’ve made this 3 times, and have made a few adjustments to suit my preferences. No pie shell (reduces fat grams), used 2 cups of spaghetti sauce, added some garlic powder and oregano to the meat mixture, and parmesan cheese on top of the meat mixture in addition to the mozarella.
My husband and I really liked this recipe! I made it as per the recipe but substituted cheddar cheese for the mozzarella as it was all I had on hand. Although other reviewers preferred this pie without the crust, I think it added nicely to the flavor. This recipe goes into our favorites.
I made this for food exchange. Everyone raved. I omitted the pie shell, used meatballs instead of ground beef and sprinkled the Parmesan cheese over the spaghetti after putting in the 8×8 dish rather than mixing with spaghetti. Next time, I might try with penne rather than spaghetti.
- 6 ounces cooked and drained spaghetti
- 1 egg white
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