Cooking · Food · Uncategorized

Homemade Doesn’t Mean Hard to Make!

The other day when I made my Three Cheese Eggplant Parmesan I had a small piece of Parmigiano-Reggiano and some ricotta cheese left over. I also had a little bit of spaghetti sauce left also. Since then I have been tossing around what to make with these ingredients. I have been trying hard not to waste food as it’s estimated that 36 BILLIONS tons of food waste is generated yearly.

Today I figured out what I wanted to do with those left over items – Fridge Cleanout Spaghetti Pie!! We must have a life time of pasta in the pantry. Okay, maybe at least a years worth. I got ground beef at the farmer’s market last week and put this in the refrigerator to thaw. I opened the freezer to see what bags of vegetables were accumulating there. Tossed in a pitiful small tomato that looked lonesome all by itself in a bowl. I threw all this together and presto – a lasagna look-alike dish.IMG_20140913_203123_694

Fridge Cleanout Spaghetti Pie

Ingredients:
1 lb ground beef
1 chopped onion
3-4 cloves minced garlic
Salt/Pepper/Oregano/Thyme
1 c frozen veggies of choice (I used spinach and corn)
1 can tomatoes – canned (or chopped fresh as in my case)
Mushrooms
8 oz Ricotta
Parmigiano-Reggiano
Favorite spaghetti sauce (I had Prego on hand)
Spaghetti noodles (or pasta of choice)

Preheat oven to 350. Start water for spaghetti. Saute onions and garlic. Add ground beef and cook thru. Add mushrooms, tomatoes, and spices. Drain spaghetti and put in a casserole. Top w/ ground beef mixture. Spoon ricotta over this and grate reggiano. Top with spaghetti sauce and grate additional reggiano over. Pop in oven for 30 minutes and enjoy!

There are so many variations of this idea I can’t wait to try again sometime. I hope you like it and let me know what you changed, added or did different!

Peace.

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