Friday, March 25, 2011

Pizza Spaghetti Pie

Super cheesy spaghetti pie made easy using your favorite commercial pasta sauce, cheeses and your favorite pizza toppings! I think your kids will love it.
Super cheesy spaghetti pie made easy using your favorite commercial pasta sauce, cheeses and your favorite pizza toppings! I think your kids will love it.

Pizza Spaghetti Pie

This Pizza Spaghetti Pie recipe was inspired by the Pizza Macaroni and Cheese in the February/March 2011 edition of Taste of the South magazine. Recently we were chatting about all the different ways that folks make fried spaghetti over on the Facebook page, so it seemed fitting to give this recipe a try!

The original recipe called for pasta sauce, but I had some Homemade Pizza Sauce in the freezer and thought it would be a good substitution. If you use a commercial pizza or pasta sauce, your dish will probably appear darker in color than this one pictured above.

They also used a 10-inch springform pan, which probably makes for prettier slices, but I just used a deep dish pie plate.  The presentation isn't as pretty as it would be with a springform pan, but truthfully that didn't matter as much to me as the taste, so the pie pan worked just fine for me.

Get everything prepped and ready!

Preheat oven to 350 degrees F. Butter or spray a 10-inch springform pan or a 9-inch-deep dish pie plate with non-stick spray; set aside. Cook the pasta al dente, according to package directions; drain and set aside. In a large pan or pot, melt the 6 tablespoons of butter over medium heat and stir in the flour. Cook, stirring constantly about 3 minutes. Reduce heat slightly and slowly stir in the milk until fully incorporated. Add the pasta sauce.

The original recipe used an Italian cheese blend with Parmesan, but I used cheese that I had on hand - Mozzarella, Asiago, and Parmesan.

Stir until the cheese is fully incorporated.

Fold in hot pasta. If using leftover pasta, you'll want to either warm it or bring it to room temperature. Otherwise, it will take much longer in the oven.

Mix until blended in.

Turn out into the prepared pan. Cover loosely with aluminum foil and bake at 350 degrees F for 40 minutes.

The original recipe also used raw onion, mushrooms and black olives for toppings which I would love, but The Cajun would just pick off. I also used raw onion, though next time I think I'd sauté it first.

I changed my toppings to cooked, chopped bacon and chopped pepperoni, but you could certainly vary the toppings for whatever your family likes best.

Let rest 5 to 10 minutes before slicing.

Yum y'all!

This really is a delicious spaghetti pie and leftovers, which as you see below, slice much prettier even though I used a regular deep dish pie plate instead of the spring form pan. The leftovers warmed nicely in the microwave, and taste-wise, it was even better the next day, so it'd be great for taking to work for lunch too.

I really enjoy playing around with magazine recipes. Do you have a favorite magazine recipe that you've tried recently?

Posted by on March 25, 2011
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