Ok, this recipe was one of my first from the show, The Kitchen on Food Network. This is a recipe from Katie Lee, whom I adore. I thought this recipe was totally cool. A cross between spaghetti and lasagna. Both of which I love to eat. Well I love to eat anything with pasta really. David is not so big on lasagna, but he will throw down a blow of spaghetti. I thought this was the perfect compromise. This is what you call, the makings a of a "healthy marriage".
This is also a frequently requested by 3 when he is come from college. He needs the carbs!
My motto is to try a recipe as it is written, exactly, so you get the feel for the recipe and how it should taste. Then make modifications later. I did that with this recipe, but to be honest, it hasn't changed much over the years. I guess the biggest change, is using my own homemade spaghetti sauce (see recipe) and ground turkey (which are staples in our house for most all recipes).
This recipe is hearty and makes a lot. You can half the recipe for a smaller crowd. This is also a great make ahead dinner. Tip: You can assemble and then freeze. When you're ready to eat, just pop it in the oven. I've even taken it on trips to Rocky Point. I freeze it ahead of time, popped it in the fridge when we get there, then one evening, bake it and eat it with bag of chopped salad. Easy peasy!
Buon appetito!
Yields 8-10 servings
Equipment:
9 inch Spring Form Pan
Large Pot
Frying Pan or Sauté Pan
Large Mixing Bowl
Ingredients:
1 tablespoon olive oil
1 medium yellow onion, chopped
1 pound ground turkey (85 percent lean)
1 tsp minced garlic
1 - 2 tsp crushed red peppers
1 tsp each Kosher salt and black pepper
1 tbs Italian Seasoning
2 cups spaghetti sauce (I use my homemade sauce when available)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tbs grated Parmesan
1 pound spaghetti noodles, cooked just under al'dente (min or two less than packaging suggests)
1 cup shredded mozzarella
Step 1: In a large pot, bring water to boil and add spaghetti noodles. Cook the noodles until just under al'dente (about 2 mins less than packaging suggests). The noodles will continue to cook during baking
Step 2: In a large sauce pan, heat olive over medium-high heat. Add chopped onions and to sauté until soft and translucent
Step 3: Add ground turkey, garlic, crushed red pepper, salt and pepper, Italian seasoning. Break up the ground turkey as much as possible. Cook until done and set aside and let cool. If using high fat ground turkey, spread turkey onto a paper towel lined plate to absorb some of the fat
Step 4: In a large mixing bowl, combine: spaghetti sauce, ricotta cheese, parsley, eggs, 1/2 cup parm cheese. Combine thoroughly
Step 5: Add ground turkey mix to the mixing bowl and combine. Then add cooked pasta and continue to combine.
Step 6: Spray spring form pan with cooking spray and add meat and pasta mix.
Step 7: Top with mozzarella and 2 tbs of parm
If freezing, cover with plastic wrap, then foil and toss in the freezer for up to 2 weeks.
If you can't wait, bake in a 350 degree oven for 25-20 min!
Original recipe can be found here:
https://www.foodnetwork.com/recipes/katie-lee/spaghetti-pie-3290448
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