Freezer Friendz: Spaghetti Pie by Missy

Saturday, February 14, 2009

Spaghetti Pie by Missy

Ingredients:
1 lb. ground beef (browned and drained)
10 oz. spaghetti (cooked)
2 tbsp. butter
1/2 cup grated Parmesan cheese
2 eggs (well beaten)
2 cups cottage cheese
1 28 oz. jar of your favorite spaghetti sauce
8 oz. grated mozzarella cheese

Assembly:
Cook spaghetti and drain. To the cooked spaghetti mix in the butter, Parmesan cheese, and eggs and form into a crust that covers the bottom of your 9x13 pan. Spread the cottage cheese over your noodles. Brown the hamburger and add to your favorite sauce then spread over the cottage cheese.

Serving Day:
Bake at 350 for 30 min. Add mozzarella cheese and put back in oven till it melts...yummy!!!

12 comments:

AnonymousFebruary 23, 2009 at 9:54 AM
The kids went CRAZY over this one - they loved it! Grownups loved it too - and it reheated nicely the next day for leftovers (which everyone was fighting for...) :)
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AnonymousFebruary 27, 2009 at 5:56 PM
We thought this was fine. We thought it would be a little better with more sauce.
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AnonymousMarch 4, 2009 at 3:01 PM
This was a big hit in our family. Plenty for all six of us to eat. Thanks for the yummy meal!
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AnonymousMarch 11, 2009 at 10:48 PM
This was a big hit with our family. Thanks for a yummy meal!
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AnonymousMay 29, 2009 at 11:23 AM
Is there possibly any substitution for the cottage cheese? I'm not a fan of it.
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MissyMay 30, 2009 at 2:18 PM
Maybe just leave it out.I've never tried it without or with a substitute ingredient.Sorry:)
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MarianneJuly 14, 2009 at 3:04 PM
What about ricoota as a substitute for the cottage cheese? Either of these work in lasagna, so ricotta should work in this.
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AnonymousJuly 20, 2009 at 11:57 AM
Yes, I used the ricotta and it worked!!! Thanks.
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MarianneJuly 20, 2009 at 1:14 PM
I made this last yesterday. I used 15 oz. ricotta and also added some onion to the ground beef. It was delicious and a big hit with the whole family. Will definitely make this again.
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Tish PowersOctober 1, 2009 at 2:25 PM
LOVED IT!!!! thanks Missy!
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AnonymousJanuary 1, 2010 at 11:53 PM
Have one dumb question I should know but guess I am too new of a cook to know. About how much spaghetti is required. Is the 10 oz. weight before cooked or after? I have assumed it is before cooked, but just wanted to make sure. Sounds delicious!
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MelMarch 7, 2010 at 10:02 PM
We really liked this meal, Missy. We had plenty!!!! Thank you.
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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

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Saturday, February 14, 2009

Spaghetti Pie by Missy

12 comments:

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