Spaghetti and Meatball Pie

Welcome to this month's Crazy Cooking Challenge - Spaghetti with Red Sauce.  When I read what this month's challenge would be, I knew right away I wanted to make Spaghetti Pie.  It's a fun pasta dish which is baked in a springform pan.  The baked pie is allowed to sit at room temperature to set up so when you unmold it, it holds its shape.  The pie is cut like a piece of cake and served warm or at room temperature.  When I've made this in the past I haven't used a recipe, but I found this tasty version on the blog Gourmet Rooster by Courtney.  It's easy to prepare and can be assembled a day ahead and tucked it into the refrigerator until you're ready to bake it.  Served with a salad, this is a wonderful meal for hectic days when family members aren't able to sit at the dinner table together - great for picnics and potlucks too.  I hope you'll give it a try the next time you find yourself with leftover spaghetti and meatballs.  Enjoy!

Items used to make this recipe:

(affiliate links)

• 9-inch springform pan https://amzn.to/2LBuSYN

• microplane zester https://amzn.to/2LETCzq

• half sheet pan https://amzn.to/2Ym4wvp

• nonstick foil https://amzn.to/2PXqWjF

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Spaghetti and Meatball Pie

makes one 9-inch springform pan

Printable Recipe

Ingredients

Filling:

• 1/2 pound leftover cooked spaghetti (weight before cooking)

• 1 1/2 - 2 cups leftover tomato sauce (like my San Marzano Sauce Tomato)

• 2 eggs, beaten

• 1 1/2 cups grated mozzarella cheese

• 1/2 cup grated parmesan cheese

• 20 medium size cooked meatballs, cut in half (try my make ahead freezer meatballs)

• (optional) 1 cup fresh veggies such as tomatoes, zucchini, etc.

Topping:

• 1 cup grated mozzarella cheese

• (optional) 6 medium size cooked meatballs, sliced in half

Directions

1. Preheat oven to 350F. Spray a 9-inch springform pan with non-stick cooking spray; set aside.

2. In a large bowl, beat eggs together.

3. Add pasta, sauce, and both cheeses; stir to combine.

4. Pour half of the spaghetti mixture into the prepared springform pan.

5. Add chopped meatballs and optional veggies (if using).

6. Add remaining spaghetti mixture.

7. Top with 1 cup mozzarella cheese (press everything down to make it compact).

8. Dot the top with the optional meatball halves (if using).

9. Cover springform pan with nonstick foil and place on a rimmed half sheet pan.

10. Bake for 55 minutes, remove foil and bake an additional 10 minutes or until the cheese browns nicely on top.

11. Remove from oven and rest for at least 20 minutes (30 is even better). Serve warm or at room temperature. Serves 8-12.

Notes

• I prefer to serve extra sauce on the side (if the pie has too much sauce stirred in with the pasta, it won't slice nicely).  

• No meatballs, no problem - you can omit them or use meat sauce.

• Italian sausage would be a great substitution for the meatballs, and I think sauteed mushrooms and chopped basil would be great additions as well.  

Southwestern Chicken Noodle Soup

I hope everyone enjoyed the holidays - I certainly did.  I've been cooking up a storm so stay tuned for lots of yummy posts.  Let's start with Tina's Crazy Cooking Challenge.  This month's challenge - Chicken Noodle Soup.   I make my own chicken noodle soup often, so it felt a bit odd searching the internet for someone else's recipe to make, but I knew I found the one I wanted to try when I stumbled upon a blog called My Big Fat Geek Recipes. The Southwestern Chicken Noodle Soup sounded so good.  Let me say this, it did not disappoint - very, very tasty.  I'll definitely be making this one again.

This soup is made in a slow cooker, but it can easily be made on the stove top if time is limited.  To further reduce cooking time, serve with tortilla chips or corn chips instead of taking the time to cook pasta.  And feel free to use leftover cooked chicken if you have it (hint - or pick up a rotisserie chicken).  Add the cooked chicken to the soup just before serving; long enough to heat it through. Also consider changing the vegetables to suit your family, and/or add beans, cheddar cheese, and a dollop of sour cream.  

Items used to make this recipe:

(affiliate links)

• Mrs. Dash Southwest Chipotle Seasoning https://amzn.to/2C4byLR

• Mrs. Dash Original Fiesta Lime Seasoning https://amzn.to/2SF9MHV

• Mrs. Dash 4-Flavor Combo https://amzn.to/2RdEc7x

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Southwestern Chicken Noodle Soup

makes 10-12 servings

Printable Recipe 

Ingredients

• 4-5 boneless chicken thighs, cut into bite size pieces

• 3 large carrots, chopped

• 4 stalks celery, chopped

• 1 medium onion, chopped

• 1/2 cup frozen corn

• 1/2 cup frozen peas

• 1/2 cup frozen green beans

• 1 tablespoon minced garlic

• 15-ounce can diced tomatoes (no need to drain the juice)

• 8 cups water

• 1/2 teaspoon ground pepper

• 1 tablespoon Kosher salt

• 1 1/2 tablespoons Mrs. Dash Southwestern Seasoning Blend

• 1 1/2 tablespoons Mrs. Fiesta Lime Seasoning Blend

• Cooked noodles, reserved

Directions

1. Place all the ingredients except the pasta in a slow cooker and cook on high for 6 hours.

2. Add cooked pasta to bowls just before serving.

Notes

• I at least doubled the vegetables. 

• Also, I initially was tempted to use homemade chicken stock instead of water, fearing the finished soup wouldn't have enough flavor, but the seasoning blends, onions, and garlic provide plenty of flavor.