a quick, healthy-as-you'd-like-it-to-be recipe? Voila
-- my spaghetti pie, adapted from a Today show recipe.
cooking repertoire are several standbys. One is mushroom and
barley soup. Another is throwing a bunch of frozen Trader
Joe’s vegetables into a skillet and stir-frying till they’re
no longer frozen. Still another is this one: Spaghetti Pie,
adapted from a Today show recipe.
really loose with the ingredients and preparation, but this
is pretty much no-fail, no matter what you put in. I make it
without meat, but will not take offense if you add some
cooked ground turkey, ground beef or cut-up sausage links.
oven to 350 degrees Fahrenheit and spray a 10-inch pie pan
or cast-iron skillet with cooking spray. Cook about 12
ounces of pasta (whole wheat, if it’s handy) and set
aside. Heat a generous slosh of olive oil and maybe a little
butter in another skillet over medium heat. Add some chopped
onion, garlic, a handful of mushrooms. When they start to
smell good, add a couple cans of chopped tomatoes and maybe
a can of water. Let it simmer for about 15 minutes.
this point, you might want to add some chopped broccoli or
spinach and maybe a can of drained and rinsed garbanzo beans
or another kind of beans. Season to taste: salt, pepper,
oregano, maybe a dash of cinnamon.
two eggs and stir them into the pasta, along with about 3/4
cup each (more if you’d like) Parmesan and mozzarella
bottom of the cooking-sprayed skillet, pour half the sauce.
Add the pasta; pat it down evenly and add the rest of the
sauce. Top with about 3/4 cup mozzarella. Bake 30 to 35
minutes. Cool 10 minutes for easier slicing.
is even better the next day, but there probably won’t be