Spinach Spaghetti Pie
When I first got married (almost 20 years ago) someone gave me the recipe for "Spaghetti Pie" and it quickly became one of my favorites. It was so easy to make, using the microwave, and it had a "lasagna taste" to it. I haven't made it in almost 10 years but I recently stumbled across the recipe and decided to try putting a new, healthier spin on it. It turned out really good and it was super easy.
12 oz thin Spaghetti noodles
1 lb lean Ground Beef
12 oz jar Prego Spaghetti Sauce Traditional
1/2 c chopped Onion
3/4 tsp oregano
3/4 tsp basil
1 tsp minced garlic
1/2 c Parmesan Cheese
2 tsp EVOO
2 tsp Pesto
1/2 c chopped Spinach
16 oz Cottage Cheese
1 1/2 c shredded mozzarella cheese
Brown ground beef and drain fat (if any). Add spaghetti sauce, onion, basil, oregano and garlic. Simmer.
Cook spaghetti noodles according to package. While the noodles are cooking and the sauce is simmering…
In a medium sized mixing bowl, combine eggs, parmesan cheese, EVOO and pesto. Set aside.
In a separate bowl, mix cottage cheese and spinach. Set aside.
After noodles are finished cooking, combine them with the egg mixture. Place in a well greased casserole dish. I use a 10 inch square deep dish. Layer the cottage cheese/ spinach mixture on top of that. Then pour the meat sauce on top, completely covering. Cover the dish with wax paper or paper towels and cook for 4 minutes. Turn dish halfway and cook another 4 minutes. Sprinkle mozzarella cheese on top and cook an additional minute.
Allow to set for a few minutes before serving. Enjoy!