Spaghetti Pie

Ever have one of those weeks where nothing goes right, you come home at the end of the day, and the last thing you want to do is make dinner? Well, it's been one of those weeks:/ However, this dish can easily solve that problem, as it is a cinch to whip up and it can be frozen ahead of time, all ready for you at the end of one of those long, draining days. Also, since we only ate 2 pieces, I was able to wrap up each leftover piece to freeze for future lunches and/or dinners!

Instead of baking this in a 9x13 pan, I used a 10 inch springform pan and it worked great! I used a jarred Arriabiata sauce from Trader Joe's and it added a nice kick to the dish. I also used a whole box of spaghetti because really, the box is 13oz, the recipe calls for 10oz, what do I want 3 leftover ounces for? The results were tasty, comforting and filling-all I was asking for tonight:)

The recipe below is freezer friendly, so obviously skip that step and bake it right away if that's your plan!

Spaghetti Pie
Source: Things That Make You Go Mmmmm, adapted from Freezer Friendz

1.5 lb. ground turkey (or beef)
10 oz. spaghetti (cooked al dente)
2 Tbsp. butter
1/2 cup grated Parmesan cheese
2 eggs (well beaten)
2 c. cottage cheese (I use low-fat)
1 24-28 oz. jar of your favorite spaghetti sauce
8 oz. grated mozzarella cheese (needed on serving day)

DIRECTIONS:

1. Spray a 9x13" pan with non-stick spray.

2. Cook spaghetti and drain. To the cooked spaghetti mix in the butter, Parmesan cheese, and eggs and form into a crust that covers the bottom of your 9x13 pan.

3. Spread the cottage cheese over your noodles.

4. Brown the turkey/beef and add to your favorite sauce then spread over the cottage cheese.

5. FREEZE (I covered with aluminum foil, then the pan lid.)

To SERVE:

Bake at 350 for 30 min. Add mozzarella cheese and put back in oven till it melts. Enjoy!