Recipe of the Week: Spaghetti Pie & Ceaser Salad

Here is a quick fix meal that is very kid friendly and also great to make ahead for company or to take to a pot luck. A special shout out to my girl Beverly for this awesome recipe. (I did change the seasonings a bit though to make it more like my spaghetti sauce recipe)

INGREDIANTS:

 8-10 oz spaghetti

2 T butter

1/3 c. Parmesan cheese, grated

2 eggs, well beaten

1 lb. ground beef or turkey

2- 14.5 oz cans diced tomatoes

1 6 oz can tomato paste

1 tsp. sugar

1 tsp. oregano

1 tsp. basil

1 tsp. dried chopped or minced onion flakes

1/2 tsp. garlic salt

1 c. cottage cheese

 1 cup shredded mozzarella cheese

The first step is to cook the spaghetti according to the directions on the box. While the noodles are cooking, brown meat and drain. Add tomatoes, paste, sugar, oregeno, basil, dried onion flakes and garlic salt and mix well. Remove from heat and set aside.

Once noodles are cooked, drain and stir in butter, parmesan cheese and eggs. Spread spaghetti out evenly in a 9x13 casserole dish that has been lightly sprayed with non stick cooking spray. (pictured above is the recipe cut in 1/2 for my small family and being prepared in a 8x10 square pan) Next, spread the cottage cheese over the top of the noodles.

Next pour and spread the meat/tomato sauce on top of the noodles and cottage cheese.

Finish by sprinkling the shredded mozzarella cheese over the top.

Here is a shot of the spaghetti pie from the side which shows all the layers of yummy goodness. Cover with foil and bake in a 350 degree oven for 45 minutes. *tip: if you spray the 

 foil lightly with non stick spray before putting on the casserole it will prevent the foil from sticking to the cheese*

While your spaghetti pie is cooking in the oven, prepare the Ceaser Salad. The pic above is what you will need. (plus a head of romaine lettuce) I don't like buying bagged lettuce... it is washed in chlorine and smells weird!! It only takes a moment to wash and tear a head of lettuce. I use a salad spinner to get the leaves extra dry. 

INGREDIANTS:

Girards Caesar Salad Dresssing (the light tastes great and has much less calories)

Shredded Parmesan Cheese

Black Olive slices

Caeser Croutons

Wash and Dry the romaine leaves. Tear the lettuce in to bite size pieces and put into a bowl. (make your salad as large or small as you want) Pour Ceaser dressing over the top. You want enough to moderately cover all the lettuce without drowning it. Next add croutons, olives and parm cheese as desired. I have also added grape tomatoes and artichoke hearts for a heartier salad.

Enjoy!