If you can make spaghetti, you can make this spaghetti pie. It is made of tomato meat sauce, spaghetti, Parmesan, moz.zarella, black olives, and dried herbs. A dish sure to have everyone running to the table.
Ingredients:
1 package 250 g./9 oz. spaghetti
300 g./10.5 oz. of minced beef or lamb
1 green bell pepper, diced
2 onions, finely chopped
1 can (425 g./15 oz.) whole peeled tomatoes finely chopped (keep the juice)
1 teaspoon tomato paste
¼ cup of water
1 cup canned mushrooms, sliced and drained
¼ cup vegetable or canola oil
¼ teaspoon of dried basil
¼ teaspoon of dried oregano
¼ teaspoon dried thyme
1 teaspoon of salt
1 garlic clove, crushed
1 cup moz.zarella, grated
A couple of pitted black olives
Directions:
Over medium – high heat, add the onions and oil and stir to a golden color.
Add green pepper and stir for one minute.
Add minced meat and garlic; cook for 6-8 minutes or until well browned.
Add the sliced mushrooms and stir for 1 minute.
Add the chopped canned tomatoes (with its juice) and stir; reduce heat to low and simmer uncovered for 5-7 minutes.
Add dried basil, oregano, thyme, salt, and tomato paste; stir well and simmer for another 5 minutes over low heat.
Meanwhile, cook the spaghetti following package directions.
Spread pasta over a 30 cm/12 inch round oven dish. Spoon the sauce evenly over the spaghetti.
Sprinkle the grated cheese on top, scatter the pitted olives on top and bake in a preheated oven to 200°C/400°F, for about 10-12 minutes or until the cheese melts and slightly changes color.
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