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Spaghetti Pie. Recipe for a Spaghetti Pie
Here is a recipe that I love that I have never seen in any cook book...
We call it spaghetti pie. My measurements are a bit vague as I never measure anything out.
- 1 lb of ground beef mince
- 1 tin of condensed tomato soup
- Frozen spinach or precooked
- A pan full of Spaghetti
- Grated cheese
- Beef stock cubes
- Salt & Pepper
This is the sort of recipe that you will want to adapt yourself, maybe you might like it more moist and therefore you could use regular tomato soup, or ever 2 tins. It is a trial and error thing.
Cook the spaghetti in a pan of boiling water until just soft. Not too cooked, and then drain. Combine the beef mince with the tin of condensed tomato soup. If you like it more tomato flavored you can add tomato puree. Add a couple of beef stock cubes and salt and pepper.
Then in a large greased casserole dish you layer the spaghetti, beef and spinach. So first layer is some spaghetti, then a thin layer of the beef tomato mixture, then add a few blobs of cooked spinach. Then the next layer. Carry on until the casserole bowl is full. I always make the last layer a beef and spinach one. The cover with a thick layer of grated cheese.
Cover and cook in a medium oven for about 2 hours.
The main thing is to make sure the beef had cook through fully. I usually dig a fork into the middle to dig out some mince to make sure it is cooked fully.
The cheese should be lovely and brown. You can eat right away but I find it even nicer if you cook it the day before cool and refrigerate over night, and heat through the next day. Maybe it is because I have not had to make it the day I eat it, or maybe the flavors meld better