Spectacular Spaghetti Pie

Spectacular Spaghetti Pie via LashesandDashes

Before we get into today’s recipe I thought I would mention the devastating flood that we had this week. I knew we were going to get storms and there was a possibility of a tornado but I never thought flooding!  We received over 26 inches of rain! We live on a small lake which came into our house, our street also flooded and almost came up to our front door. We where so blessed for having minimal damage but so many in Pensacola and the surrounding area have lost everything! Please keep Pensacola in your prayers!

Today I bring you Spectacular Spaghetti Pie, this dish is so simple to make and it tastes absolutely delish! We made it one day last week in between running errands and let me just say this will be added to our regular dishes for sure! We used whipped cream cheese but you are welcome to use regular cream cheese, next time I make it I think I will use lower fat cream cheese and sour cream to make it a bit healthier.

 

Spectacular Spaghetti Pie via LashesandDashes

Cooking the pasta.

Spectacular Spaghetti Pie via LashesandDashes

Browning the ground meat.

Spectacular Spaghetti Pie via LashesandDashes

Our pasta sauce.

Spectacular Spaghetti Pie via LashesandDashes

Pre-heating the oven.

Spectacular Spaghetti Pie via LashesandDashes

Adding the sauce into the ground meat.

Spectacular Spaghetti Pie via LashesandDashes

The sour cream and cream cheese.

Spectacular Spaghetti Pie via LashesandDashes

Our cooked pasta in the greased pan.

Spectacular Spaghetti Pie via LashesandDashes

The cream cheese mixture spread on the spaghetti.

Spectacular Spaghetti Pie via LashesandDashes

Our cheese.

Spectacular Spaghetti Pie via LashesandDashes

The cheese spread on top.

Spectacular Spaghetti Pie via LashesandDashes

The rest of the sauce spread on top.

 

8 oz spaghetti noodles

8 oz jar of your favorite spaghetti sauce

1 pound ground sirloin

1/2 cup chopped onion

4 oz cream cheese softened

1/4 cup of sour cream

2 heaping cups of Mozzarella Parmesan Mixed cheese

Grease a 9 x 13 pan and Preheat oven to 350. Boil your spaghetti noodles until Al dente and drain. Brown your ground meat, drain off grease. Mix together your cream cheese and sour cream. Add your spaghetti sauce to your ground meat. Layer half of your noodles on the bottom of your greased pan, top with 2/3 cup of the shredded mozzarella and Parmesan cheese and spread on the cream cheese mixture, top with remaining noodles and then spread your spaghetti sauce with ground beef over top. Bake for 30 minutes, remove from oven sprinkle the rest of the mozzarella cheese and Parmesan cheese blend on top bake for another 15 minutes until it’s brown and bubbly.

Don’t Know what to do with the Leftover Turkey?? I have a Plan!

If you are anything like my family you always have Turkey leftover after Thanksgiving Dinner!

Here is a sure fire way to impress and use up the leftovers of Turkey!

Turkey Pot Pie via LashesandDashes

The finished project.

Turkey Pot Pie via LashesandDashes

Dry ingredients for the dough.

Turkey Pot Pie via LashesandDashes

The dough is all mixed and ready to go in the fridge.

Turkey Pot Pie via LashesandDashes

Browning the carrots.

Turkey Pot Pie via LashesandDashes

Making a thickener for the filling.

Turkey Pot Pie via LashesandDashes

The filling simmering.

Turkey Pot Pie via LashesandDashes

The potatoes baked and broken up in the Ramekins.

Turkey Pot Pie via LashesandDashes

Cutting the Pie dough for the top of the Pot Pie.

Turkey Pot Pie via LashesandDashes

The Filling in the Ramekins awaiting the pie crust.

Turkey Pot Pie via LashesandDashes

The Pot Pies ready to go in the oven.

Turkey Pot Pie via LashesandDashes

Homemade Pie Crust Recipe Link

TO MAKE THE POT PIES: Preheat your oven to 375 degrees and grease 4 10-ounce ramekins with butter or olive oil.

Roll the pie crust out and use a bowl, slightly larger than the ramekin, trace and cut out 4 circles, using the scraps to make more if needed. After you have cut the circles out rewrap with Saran Wrap and place in fridge until you are ready to use them. You should have some dough leftover, I used the leftover pie dough for a Quiche the next day. If you have leftover Pie crust and would like to use it with in a day, roll the dough out to fit your dish then place in fridge until you are ready to use it. If not using the leftover dough immediately wrap tightly with Saran Wrap and freeze.

Individual Leftover Turkey Pot Pies

1 pound Boneless, leftover Turkey

3 TBL butter

2 whole Carrots, peeled and diced small

2 Celery Stalks, diced small

1 cup Diced Cooked Potatoes

1 medium Yellow Onion, peeled and diced small

2 cups leftover Turkey gravy or Turkey Broth

1 cups Whole Milk or Half and Half

1/2 cup Flour

2 teaspoons Kosher Salt, more or less to taste

1/2 teaspoons Black Pepper, more or less to taste

1 tablespoon Dried Parsley

1 Bay Leaf

Homemade Pie Crust

4 (10-ounce) Ramekins

DIRECTIONS:

Melt 3 tablespoons of butter in a large,deep pan.

Add in the diced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of kosher salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft.

Pour in the Turkey Gravy/Turkey broth and the 1 cup of whole milk. Let that simmer, stirring occasionally until thickened 5-8 minutes. If the filling still needs to be thickened mix together a couple tablespoons of flour with the same amount water in a bowl, slowly add the thickening agent to the filling whisking while pouring it in.

Next add in the dried parsley and bay leaf, stir. Taste, add seasoning if needed.

Place the ramekins on a rimmed baking sheet. Evenly divide the diced cooked potatoes into each prepared ramekin.

Spoon the pot pie filling evenly over the potatoes, filling the ramekins to the brim. Let them cool down a bit before placing the pie dough over top and crimping the edges. With a sharp knife make slits for ventilation.

Slide the tray of pot pies into a preheated 375 degree oven and bake for 20-25 minutes or until the crust is golden.

Remove and let them cool for 10 minutes before serving.

Enjoy!

NOTES:

*For a glossy top crust, try beating an egg with a tablespoon of water and brush over top before baking.

*This can also be made in one 13×9 baking dish.

Homemade Pie Crust

Are you looking for a flaky easy to make Pie Crust? Well then, you have come to the right place!

Homemade Pie Crust via LashesandDashes

Homemade Pie Crust via LashesandDashes

Dry Ingredients for the Pie Crust.

Homemade Pie Crust via LashesandDashes

The pie crust ready to go in to the fridge.

Homemade Pie Crust via LashesandDashes

Homemade Pie Crust

YIELD: makes two 9 inch pie crusts

2 1/4 cups Unbleached All Purpose Flour

1 teaspoon Kosher Salt

1 stick Ice Cold Unsalted Butter, cut into pieces

1/2 cup Shortening Ice Cold, cut into pieces

6-10 tablespoons Ice Cold Water depending on your dough

DIRECTIONS:

Cut the butter into the flour and salt in a bowl until it’s crumbly. Next add one tablespoon of ice cold water at a time mixing the dough with your hands until it forms in to large clumps and resembles coarse wet sand. Divide in half, form into round disks and wrap into plastic wrap. Refrigerate for 30 minutes to let it rest.

Roll out dough evenly and lay into a 9 inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.

If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.

 

Recipes Made Thus Far on this Blog with this Recipe:

Leftover Turkey Pot Pie