Spaghetti Pie

As I was saying: Cook Once, Eat Twice. This recipe is so easy to adapt to this idea. One recipes worth makes enough for 12 people, so, if you divide it between two pans, it's a perfect freezer meal.

Several years ago, we lived in sunny Phoenix, AZ. To this day, I still miss it. I had a very good friend there, and this meal was her go-to to give to folks when they had a baby, were going through hard times, etc. It was so easy to make, so freezer friendly, and so easy to complement with bread and salad. You almost craved times when you would be in need so that you would get some of this pasta-goodness for yourself!

When I was gluten free, and had a blog, I adapted this to gluten-free goodness, so if you are gluten free, make sure to adjust the ingredients to safe ones - it still works fabulously!


Spaghetti Pie

1 Box Reggiano Spaghetti
1 Cup Happy Valley Sour Cream
1 Jar Mama Cozzi Spaghetti Sauce
20 oz Fit & Active Ground Turkey (feel free to substitute with another ground meat if you prefer)
2 Cups Happy Valley Farms Shredded Mozzarella Cheese
2 8" Foil Cake Pans (our Aldi does not sell, but I got mine at the dollar store - 3 pans for $1)
Carlini Cooking Spray

Prepare pasta as directed on the box.

Meanwhile, brown ground meat and add sauce. Allow to cool slightly.

When pasta is cooked, drain well. Add sour cream and mix to coat all the noodles with the sour cream. Spray the foil pans with cooking spray. Divide the pasta between the two pans. Press down firmly. Sprinkle 1 cup of the shredded cheese on top. Top with half of the meat mixture.

For one pan, bake in the oven for about 30 minutes at 350. For the other pan, allow to cool and cover with foil. Label and freeze. It is best if you defrost before cooking - then cook at 350 for 30 minutes - if you do from frozen it will take closer to 1 hour, and keep covered for the first half hour.

You may add additional cheese on top if you desire. :)