This past weekend, I was busy to say the least: attending a concert, washing laundry, washing the dog - the whole nine yards. So when my stomach started to grumble for food as I sorted the laundry on Sunday evening, I thought of one meal that would not require much time or effort but would yield a tasty, hefty meal - spaghetti pie.
Spaghetti pie is simple to make. In fact, a quick search on Google for "spaghetti pie recipe" will tell you that this meal could be made in just four steps - perfect for an on-the-go multitask-er such as myself!
6 oz. uncooked spaghetti noodles (or zucchini noodles to make it paleo-friendly)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup undrained canned diced tomatoes
6 oz. tomato paste
1 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. sugar (or raw honey to make it paleo-friendly)
2 large egg whites, lightly beaten
1 tbsp. butter, melted (or use ghee or coconut oil instead)
1/4 cup grated Parmesan cheese
1 cup fat-free cottage cheese
1/2 cup shredded mozzarella cheese
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
- In a large skillet, cook ground beef, onion and green pepper over medium heat 5-7 minutes; drain. Stir in tomatoes, tomato paste, seasonings and sugar.
- In a large bowl, whisk egg whites, melted butter and Parmesan cheese, adding spaghetti at the end. Put spaghetti mixture into a 9-in. deep-dish pie plate coated with butter, forming a crust. Spread cottage cheese onto bottom; top with beef mixture.
- Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until heated through. Let stand 5 minutes before serving.
When I made spaghetti pie this past weekend, I did not have quite all of these ingredients listed above. But that's the great thing about this dish - it is easy to improvise! So I diced up a red bell pepper and substituted it in place of half of the diced tomatoes that the recipe called for. The result - amazing!
I typically serve this with some buttered bread that I coat with garlic powder and then lightly toast, but this dish does not need anything extra to be a hit for you and your family.
With a dish this easy to make, you will surely be returning to it on a regular basis!
Did you change up the recipe even further? Let us know by sending us pictures or by using the hashtag #WesternGrassfed when you post them to your social feed. We love seeing how others use our products to create new dishes!
For the best 100% grass-fed and grass-finished ground beef, check out our online store. You can even have the very best meat delivered to your doorstep, which makes cooking even easier!
Western Grassfed Beef, the Natural Beef label from Panorama Meats, works directly with U.S. family ranchers throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.