Friday, March 7, 2014

spaghetti chili pie

growing up, my mom used to make spaghetti pie.  spaghetti crust, a layer of cottage cheese, meat sauce, topped with cheese.  well i was really craving this comfort food goodness... but lacked most of the necessary ingredients.  after a rummage through my freezer, i came up with a medium sized tupperware of chili.  ahaaa!  i'll make spaghetti chili pie!  i said, to one.
  • spaghetti [cooked al dente]
  • 2 eggs
  • 1/4 C soy milk
  • 1/4 C parm 
  • salt & pepper
  • 3-4 C chili
  • half bag of baby kale mix
  • half bag of julienned carrots
  • 1 C cheddar
  • several mini mozzarellas
yield: 1 pie pan and 1 loaf pan - about 10 servings

drain pasta and set aside.  in the used pasta pot [or large bowl if you want to dirty another dish] whisk eggs, milk, parm, and salt and pepper until frothy.  add noodles and mix to coat.  it should be slightly slimy but just enough to coat all the noodles.  if the egg mixture is too runny, add some more parm.  divide into greased pie pan and loaf pan and pat the top flat.  its eggy pasta..  it won't work all that well.

top with greens and carrots, and plop the chili on top.  it may be slightly heaping like a regular pie, but carefully add cheese on top and throw it in the oven.  same goes for the loaf pan - layer that ish right up.  bake at 375 for 45 minutes or until bubbly.  or until you cant stand smelling it any more and wrench it out of the oven and burn yourself trying to cut a piece.

ideally though, let it cool a few minutes in the pan.  if you've greased it adequately, the pie should slide neatly out of the pie pan and onto a cutting board.  if not... well just hack away in the pie pan.  the loaf pan was a bit denser [poor estimating skills] but was delicious nonetheless.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...