I make this a lot. It's hearty and creamy and delcious. My husband likes it, a lot. And depending on the day of the week, most of the kids like it, too. ;)
I find that you can use a bit more tomato sauce and usually make a little extra to have on the side. I also use light sour cream. Always have in this recipe. Don't usually use whole wheat pasta, but I bet that would be better for us, now wouldn't it?
And once upon a time I actually took pics of this at certain steps, but forgot the best part... the finished product! Guess I'll have to make it again soon and take a photo!
Spaghetti Pie
(Adapted from Cooking Light)
1 pound ground sirloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/4 teaspoon of garlic powder
1 -15 ounce can tomato sauce
1 1/2 cups sour cream
1/2 cups chopped green onions
2 ounces cream cheese, softened
4 cups cooked whole wheat spaghetti
4 ounces sharp cheddar cheese
2 ounces fresh grated parmesan cheese
Preheat oven to 350
In large skillet over medium heat, cook sirloin until browned, stirring to crumble. Drain and return to pan. Stir in seasonings and tomato sauce. Bring to a boil, reduce heat and simmer for about 20 minutes.
In a medium bowl, combine sour cream, onions, and cream cheese.
Place spaghetti in a 2 1/2 quart casserole dish coated with cooking spray.
Spoon sour cream mixture over spaghetti and spread evenly. Place the ground sirlion mixture on top. Sprinkle with cheeses and bake, covered, for 25 minutes.
here it is sans cheese- I wish I had a pic of it in all its creamy glory on my plate!
Uncover and bake 5 minutes or until cheese is bubbly. Let sit for about 10 minutes before serving.
** You can certainly freeze this for a new mom or yourself! Just wrap tightly with foil and date and put it in the freezer before you bake it!
No comments:
Post a Comment