After having dinner with Brandi, Jared & Bo on Friday night, I remembered that Brandi had made some delicious looking Spaghetti Pie recipe for her hubby’s birthday celebration, which Jarid and I attended. I really would’ve loved to have it, but seeing as I’ve been a clean eater for about 4 years now, I wasn’t really feeling it. My body doesn’t respond well to bleached flour and full fat cheese, in fact, it always makes me feel bloated and sluggish. I remember the way the house smelled when we arrived, though… totally heavenly!
I had forgotten about it, but when I found some whole grain spaghetti on clearance at the grocery store, I knew just what I wanted to make with it… the ultimate Italian dish…
Spaghetti Pizza Pie.
I’m pretty sure this picture speaks for itself 😉
I asked Brandi to text me the recipe the other day, but I didn’t have all her ingredients on hand… so I did a bit of web surfing and came across this Hungry-Girl recipe and decided that between the two of them, I could easily make it work with the ingredients I DID have.
~1/2 lb. whole wheat spaghetti
~1/2 C. diced onion
~1/2 C. mushrooms
~1 C. fat free (or reduced fat) mozzarella cheese, divided
~1 tbsp. minced garlic
~2 tsp. italian seasoning
~1/2 tbsp. olive oil (for sauteing)
~1/2 tsp. salt
~1/2 C. unsweetened original almond milk (or you could use regular skim milk)
~1.5 C. marinara/spaghetti sauce
I used this brand:
~hormel turkey pepperoni
1-Preheat the oven to 350º.
2-Cook spaghetti/angel hair according to package directions.
3-Drain noodles and allow to cool a bit.
4-In a pan, saute your mushrooms & onions in olive oil with the minced garlic until cooked and tender.
5-Beat your eggs in a medium bowl, and add 1/2 C. mozzarella cheese, your cooked veggies, salt, italian seasoning, milk, and your cooked noodles.
6-Spray a non-stick pan and pour in the noodle mix.
7-Bake the noodle mix at 350º for about 15 minutes.
8-While this is baking, you can go ahead and measure out your sauce & 1/2 C. more of the mozzarella cheese.
You could totally get creative here! Use pineapple & ham, more veggies (broccoli & olives), or even some chicken sausage! But I kept it pretty traditional with mozzarella & turkey pepperoni.
10-Bake another 7 minutes, just until pepperoni is cooked and cheese is melty & gooey — yes, those are proper cooking adjectives 😉
This recipe made a lot for just two people, but I wasn’t complaining a bit… it gave us leftovers for lunch the rest of the week! Which is definitely a good thing considering, I’m kind of desperate to get to the grocery store 😉
I served ours with steamed green beans tossed in a little bit of Lite Gazebo Room dressing + salt. I’m telling you, that stuff is good on ANYTHING. I also added a little bit more sauce to mine… that sauce is fantastic, by the way! If you can find it, it’s totally worth the purchase. The brand is Francesco Rinaldi and I got the Tomato, Garlic, & Onion variety.
Bran, you would’ve been proud 😉