Leftover Spaghetti Pie Recipe
Transform leftover spaghetti and sauce into this amazing spaghetti pie.
Ingredients
- 3 cups Cooked Spaghetti
- 2 cups Any Leftover Pasta Sauce (I used the Kidney beans sauce)
- ½ to 1 cup Shredded Part Skim Mozarella
Instructions
- Preheat the oven at 350F for 15 minutes. Spray a pie pan with non stick spray.
- Since I was using the leftover kidney beans sauce, I pureed it in a food processor until nice and smooth.
- In a bowl combine together the spaghetti and sauce.
- Transfer it to the prepared pie plate and spread it evenly.
- Top it with the cheese and bake it for 25 minutes.
Notes
- The taste was very good. My son loved it. But I think a binding agent was missing, so that the slice would retain it's shape. Later I googled "spaghetti pie" and found that egg is also used while mixing the spaghetti and sauce. So I think we can use either pureed silken tofu, mashed potatoes, a mixture of corn starch/whole wheat flour and water to bind the ingredients. Also adding little (around ½ cup) cheese to the spaghetti mixture would be even more tasty.
- The pureed bean sauce can also be used as a dip. My son was eating baby carrots and I tried to
- persuade him to dip it in the bean sauce and to my surprise he did like it.
