Wednesday, December 4, 2013

Spaghetti Pie



Its been a while since my last post. Am having a bit of  writer's block .  Right now I am trying to come up with something witty but so far nothing comes to mine, the boys are busy playing with their cars along with their cousin who is over to play for  a while.

Ok , so my recipe for today is  a pie where the base is made of spaghetti and a filling of meat  and topped with Chedder cheese .  The boys loved it. I saw the recipe in a Pillsbury Favourite Casseroles  and other onepot recipes cook book . I changed the filling to my taste  and used a can of corned beef ( you can use ground beef if you like).


Recipe : Spaghetti Pie recipe inspired by Southwestern Spaghetti pie from the book Pillsbury Favourite Casseroles and other one pot recipes cookbook

200g spaghetti, each spaghetti snapped into three
2 eggs
salt and pepper
1/2 a can of corned beef
1/2 can of kidney beans
1/2 cup frozen or fresh or canned sweetcorn kernals
1 can of peeled tomatoes
1/2 tsp of dried oregano
1/2 chilli powder
a few dashes of tabasco sauce
1 medium onion, finely chopped
2 cloves of garlic , finely chopped
olive oil

generous handful of grated chedder cheese

1. Bring a pan of  salted water to boil and  then add your   spaghetti and  cook till al dente' . Drain and then let it cool . Beat the eggs with a fork till slightly foamy, season with salt and pepper. Place the spaghetti in a bowl, add the beaten eggs and toss to coat.  lightly oil a 10 inch pie plate with regular vegetable oil or olive oil and spread the spaghetti mixture  so you have a nice nest like base like below. Keep in the fridge till you prepare  your filling.


2. Make the filling,  by heating some olive oil,about 2 tbsp) then saute' your onion till they soften and go translucent.  Add garlic, and corned beef, and cook over a low heat . Break the corned beef up cook for 1 minute then add  tomatoes , cumin, chilli powder, oregano, kidney beans , corn  and  1/2 a can of  water . Bring to a boil , then simmer covered   till the  mixture thickens . Add salt  to taste and tabasco to your liking. I like to add 1/2 tsp of sugar.  Let the mixture cool.

3. Spread  the mixture over the spaghetti base then sprinkle with cheese.   Bake in a preheated oven (gas mark 4) for  30 minutes till the cheese melts and bubbles and the base is set and golden. Let the pie settle for 10 minutes before slicing to serve.

Enjoy with some nice green salad.


7 comments:

  1. Love it!! And also the fingerfish sandwich!!!

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  2. This is so satisfying and delicious, Nammi.

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  3. Oh yeah. I definitely know what you're going through - writer's block. It's difficult, isn't it? It's like your brain just went poof! And you have zero inspiration! Your spaghetti pie looks delicious. I never thought about putting pasta + pie together! How clever!

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  4. I love this idea, definitely have to try for dinner one night soon!

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  5. wow...spaghetti pie looks so gorgeous...just wish we could savor some now....a must try for dinner,thanks so much :-)

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