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.  

Ham and Cauliflower Macaroni and Cheese

Welcome to my first submission to the Crazy Cooking Challenge hosted by Tina from Mom's Crazy Cooking.

• What is it? A monthly blog hop.

• This month's challenge? Search blogs for macaroni and cheese recipes, chose one, make it, and blog about it.

• The purpose? To highlight other blogs and have fun meeting new bloggers along the way.

• How can you participate? Visit the links below and vote for your favorite!

So, who likes homemade Mac and Cheese?  More like who doesn't, right?  I know, I love it.  Especially when it includes meat and veggies because that means I only have to make one dish for dinner.  As far as I'm concerned, that makes this the ultimate mac and cheese.

Okay, so I started with a recipe for cauliflower mac and cheese that I found on a wonderful blog called Chocolate and Carrots by Caroline - the recipe is one Caroline adapted from another blog.  I adapted it yet again to accommodate my family's preferences and it was a hit with everyone, even my picky teen who doesn't like anything I cook.  Maybe you'll give it a try and make a few adaptations of your own.  Enjoy!

Ham and Cauliflower Macaroni and Cheese

makes one 9x13 casserole

Printable Recipe

Ingredients

• 1 head cauliflower, chopped (cooked in salted water until tender)

• 1 pound elbow macaroni (cooked in salted water until al dente)

• 4 tablespoons butter

• 4 tablespoons flour

• 4 cups milk, plus 1/2 cup morefor pureeing cauliflower

• 2 cups grated cheddar cheese (7 ounces)

• 12 ounces cooked diced ham

• 1 teaspoon dry mustard powder (or 1 teaspoon prepared mustard)

• 1 teaspoon Kosher salt

• 1/2 teaspoon black pepper

• 1 cup panko breadcrumbs

• 2 tablespoons butter, cut into small cubes

Directions

1. Preheat oven to 350F.

2. Butter a 9x13 casserole pan; set aside.

3. Puree cooked cauliflower and 1/2 cup milk in a food processor until smooth; set aside.

4. In a large, heavy-bottomed stock pot, melt 4 tablespoons butter over med-hi heat.

5. Add flour and whisk to combine; continue cooking while stirring constantly for about 2 minutes.

6. Add 4 cups milk, mustard, salt and pepper; boil for 2 full minutes or until thick; whisking constantly.

7. Turn off heat and whisk in cauliflower puree and cheddar cheese until smooth.

8. Fold in cooked pasta and diced ham; pour into prepared casserole dish.

9. Sprinkle top evenly with bread crumbs and dot with 2 tablespoons cubed butter.

10. Bake uncovered for 1 hour until hot and bubbly.

11. If needed, place under broiler for 1-2 minutes to brown.

12. Rest for 10 minutes before serving (will be soft).

Note

• To cut square servings as shown, allow to cool for at least an hour.