Spizza

Because I love cooking and especially love finding and trying new recipes I used to watch Food Network- A LOT! I realized the other day that after entering the blogging world I have not watched it at all! Not even once! Why? Becuase I find that I find so many more recipes and ideas through my blogging friends!

Have you ever heard of Spasagna? If not, you have to check out The Country Cook's recipe! (and photos). Just click on the link for a feast for your eyes! It is spaghetti tossed with alfredo sauce baked in the oven and topped with meat sauce...yum!

While visiting my mom I was, of course, reading all of her recipe books and in a Kraft Recipe Book (sorry, don't remember the name) I found a recipe for spaghetti pizza. After reading about The Country Cook's  Spasagna the first thing that came to mind was Spizza! So, I took the idea and ran with it!

 I did make a few changes to the spaghetti base by adding some parmesan cheese, melted butter and spices. The addition of the Garlic & Herb salad dessing mix to the tomato sauce gave it a great flavor! This was a huge hit with my family. Spaghetti in the shape of pizza? My son couldn't have been happier!

Spizza

8 oz. spaghetti, cooked and drained
1 egg, beaten
1/4 C milk
3 Tbsp butter, melted
1/3 C grated parmesan cheese
1/2 tsp parsley
1/2 tsp oregano
3/4 pound ground beef
1 Can tomato sauce
1 envelope Good Seasons Garlic & Herb Salad Dressing Mix
1 C shredded mozzarella cheese


Preheat oven to 350. Cook and drain spaghetti noodles.  In a large bowl mix egg, milk, pamesan cheese, parsley and oregano. Spread evenly in a greased 12 inch pizza pan.

Brown meat and drain. Add tomato sauce and salad dressing and let simmer for 5 minutes for falvors to meld. Spoon sauce over spaghetti crust ; sprinkle with cheese. Bake at 350 for 20-25 minutes or until cheese is melted.

Shared with these great blogs: It's A Keeper, Prairie Story, Fat Camp Friday, Church Supper,  Jam Hands

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Sausage Spaghetti Pie

I am going to post several recipes of mine that are Once A Month Cooking (OAMC) recipes.The recipes are doubled so you cook one for now and save one for late!. I have tried all of these and they freeze very well and taste just as great after being frozen. This says a lot because I am not a left over girl, not at all! When a great friend of mine had her last baby I made all of these for her so she could stock her freezer and have them for when her son was born. They loved them so much that she asked for the recipes.

The first is Sausage Spaghetti Pie. I have a recipe for baked spaghetti that is excellent. I find this just as excellent with the added benefit of having an extra I can freeze!

Sausage Spaghetti Pie

Photo from: Taste of Home

1 package (1 pound) spaghetti

4 eggs, lightly beaten

2/3 cup grated Parmesan cheese

1 cup chopped onion

1/4 cup butter, cubed

2 cups (16 ounces) sour cream

2 teaspoons Italian seasoning

2 pounds bulk pork sausage

2 cups water

1 can (12 ounces) tomato paste

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/2 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain and place in a large bowl. Add eggs and Parmesan cheese. Transfer to three greased 9-in. pie plates; press mixture onto the bottom and up the sides to form a crust. Set aside.
In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in sour cream and Italian seasoning. Spoon into the crusts.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in water and tomato paste. Simmer, uncovered, for 5-10 minutes or until thickened. Spoon over sour cream mixture. Sprinkle with mozzarella and cheddar cheeses.
Cover and freeze two pies for up to 1 month. Cover and bake third pie at 350° for 35-40 minutes or until heated through.

To use frozen pies: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 3 pies, 18 servings, 6 per pie.

Adapted from: Taste of Home