It's made with "regular food" that most everyone has. Middle of the road. Not at all gourmet, but still, very comforting home cooking. Most people eat that way, am I right?
Kim's Spaghetti Pie
6 oz dry spaghetti noodles
2 T butter (melted)
1/2 cup Parmesan cheese
1 tsp all purpose Italian Seasoning
Salt and pepper to taste
1/2 lb ground beef (we use garbanzo beans or veggie meat)
1/2 cup chopped onion
1 14.5 oz can diced tomatoes, drained
1 tsp oregano
1 clove garlic, minced
1 cup cottage cheese (I use ricotta)
1/2 cup cheese of your choice, shredded
Directions: Cook spaghetti noodles as directed on package (I slightly undercooked them by 2 minutes). Drain. Rinse until cooled. Stir in the butter, Parmesan cheese and eggs into the cooked noodles along with the Italian seasoning and a dash of salt and pepper.
Butter a 9 inch pie plate (non aluminum if you have one). In a skillet cook ground beef, onions and garlic until meat is cooked through. Meat is optional by the way. I don't use it, but my husband has been know to eat a hamburger now and then. Stir in the tomatoes, oregano and any other Italian herbs you desire. Salt and pepper to taste. Remove sauce from the heat. Place the noodle mixture in the bottom of the pie pan and press up the sides of the pie plate as you would a pie crust. Leave a crevasse in the middle. Spread the cottage cheese or ricotta cheese of your choice over the noodle mixture.
Top with tomato and meat mixture. Sprinkle grated cheese over all.
Cover and freeze. I like to cover mine with plastic and then foil so that the foil doesn't have any chance of coming in contact with the tomato sauce. Just as a general rule, you don't want foil and acid to touch. It's like the wicked witch of the West and water...don't do it. "Oh my beautiful hideousness"...yeah. Nasty stuff.