Thursday, February 24, 2011
This past Sunday, I watched Sandra Lee make Pasta and Spinach pie. I liked the method, but it was a little heavy on the spinach for our family. I adapted the recipe to make it a little more kid friendly and also to bulk it up a little.
Here is the adjusted recipe,
For the "crust"
About 8 oz (measured uncooked) of spaghetti
generous salt and pepper
Boil noodles to al dente. Beat an egg in a bowl. Stir in salt and pepper. Incorporate egg mixture with noodles. Place in pie pan and make a well for the filling.
For the "filling"
a few tablespoons of diced onions
1 tablespoon of minced garlic
1 cup of thawed spinach
1.5 cups of cottage cheese
1 cup of Italian blend cheese
1/4 cup shredded Parmesan cheese
1 egg, beaten
salt, pepper and Italian seasoning to taste
In a skillet, saute the onions until transparent. Add the garlic until warmed through. Then, mix all ingredients together and place in spaghetti "crust." Sprinkle with 2 tablespoons of grated Parmesan cheese. Bake at 350 for 25 minutes. Let stand at least 15 minutes before serving.
On the show, Sandra quoted this at about $5.50 for 4 servings. I don't know the exact amount of my ingredients, but with purchasing them on sale, I would guess the entire dish cost no more than $4 and yielded more than 4 servings. What a deal!
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