Leftover Spaghetti Pie
I was having a lot of leftover spaghetti and kidney beans sauce. We didn’t want to eat the same again and was looking for ideas. I saw a recipe for spaghetti pie in the Deceptively Delicious book. Like The Sneaky Chef, this book by Jessica Seinfeld (yes Jerry Seinfeld’s wife) is also aimed to get children to eat healthy by sneaking in vegetables and fruits. Her recipe includes broccoli and carrot puree to the regular tomato sauce to make it healthy. Since I was going to use the kidney beans sauce, it’s already packed with proteins. So I simply pureed it in the food processor. My son loved this spaghetti pie, but my husband not so much. I think this is a good idea to use any leftover pasta.
|Leftover Spaghetti Pie Recipe|
- 3 cups Cooked Spaghetti
- 2 cups Any Leftover Pasta Sauce (I used the Kidney beans sauce)
- 1/2 to 1 cup Shredded Part Skim Mozarella
- 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.
- 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 1/2 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.
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