Saturday, January 2, 2010

Spaghetti Pie

It is fitting that the first recipe on this blog (and new year) has to involve spaghetti, but the challenge was making it somewhat healthy for the new year since most of us, myself included, are done with the overindulging of the holiday season! I perused many recipes for spaghetti pie and found one on Cooking Light. I tweaked it a great deal and made it my own, since the midwestern twist of cheddar cheese and base of sour cream was not all that appealing to me for this particular dish of Italian origins (though is divine when it comes to Cincinnati chili - mmm).

Its cold here in New York, and I have a slight cold. I have been in my pajamas all day cooking ham broth for tomorrow's split pea soup recipe and making this pie for dinner. I am proud to admit to my fan base that I read the book Julie and Julia, but not proud to say that I have yet to see the movie!

Before the chiding starts, note it is in my dvd player right now and I will commence watching it after eating spaghetti pie! I had this pie with a 2008 Crow Canyon Vineyard Chardonnay to compliment the chicken in the dish.

Spaghetti Pie (adapted from Cooking Light)
1 pound of ground chicken
1 tablespoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup diced baby portobello mushrooms
2 cloves garlic
2 cans (8oz) of tomato sauce
1 1/2 cups reduced fat ricotta cheese
1/4 cup reduced fat cream cheese
1/4 cup green onion
4 cups (8 oz) hot cooked spaghetti
1 1/3 cups reduced fat Italian cheese blend of smoked provolone, romano, asiago, and mozzarella (Sargento makes a good blend)


Preheat oven to 350°.

-Cook meat in a large nonstick skillet over medium heat until browned, adding Italian seasoning, stirring to crumble. Drain well.

- Add a splash of olive oil to the pan and saute garlic and mushrooms for 3-5 minutes. Return meat to pan and stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes.

-Combine the ricotta cheese, green onions, and cream cheese in a small bowl, and add cooked spaghetti, blending well until cheese melts. Place the spaghetti noodle mixture in a 2-quart casserole dish coated with cooking spray.

- Add one layer of blended cheeses.

- Top with meat mixture. Sprinkle with more of the cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly. (I put the broiler on for two minutes so the cheese would be a nice caramel color and a tad crispy)


  1. Welcome to the food blogging world. That recipe sounds like a winner.

  2. A brite new year to ya brimming with elcious spaghetti(mayb with a few other pastas thrown in),luscious sauces and olive oils & olives...chives & herbs....sun dried tomatoes and purees and maybe a little bit of buttery goodness(= baked!!!!)thrown in...cheers!!!

  3. I would love to make this without the chicken. I just want cheese and more cheese. Looks delicious.

  4. I've never heard of spaghetti pie! But it looks bubbly and cheesy and everything that I love. I only saw Julie and Julia on the plane a couple of weeks ago, and I haven't read the book!

  5. Hi Chef Aimee! This is similar to baked pasta dishes. The addition of chicken gives you an additive flavor and texture! I like, enjoy :)