Every year on our birthdays, my mom would make whatever we wanted for dinner. It could be anything. I’m pretty sure if we asked for cinnamon rolls with a side of pickles for dinner, my mom would have made it. Because she is awesome.
While my sister would usually choose a birthday dinner of chicken pockets (Pillsbury croissant dough stuffed with a creamy cheesy chicken mix) and macaroni and cheese (good old Kraft), my choices usually varied.
One year I wanted stroganoff.
Another year I asked for breakfast for dinner.
But a few years in a row I asked for spaghetti casserole.
It wasn’t anything super fancy but it was super comforting and delicious. Cheesy, meaty, saucy comfort food.
One night while trying to decide what to make for dinner by looking in my fridge and pantry I decided to try my hand at the birthday favorite. Now, I have no idea how my mom made that spaghetti casserole, so I kind of improvised.
I used my tomato sauce, I subbed pepperoni (leftover from my husband’s bachelor week while I was dog-sitting) in for ground beef and actually used linguine instead of spaghetti because that’s what I had. Despite no idea how my mom made the dish and the lack of spaghetti it still turned out great.
I had to stop my husband from eating the whole pie. Usually a good sign.
This meal is also easy enough for a weeknight meal. If you use store-bought sauce and already cooked meat like pepperoni, all you really have to do is boil water and cook pasta. Pretty simple.
Maybe instead of cherry pie for your next birthday treat, you’ll ask for this spaghetti pie! Hey, I can hope, right?
Spaghetti Pie- serves 4-6
- 1 package spaghetti or linguine (or any thin long pasta) gluten-free if needed
- 2 cups tomato sauce
- 2 large eggs
- 1 cup sausage or pepperoni or no-meat sausage crumbles, sliced
- 1-2 cups mozzarella cheese (or any shredded cheese you like) OR a batch of No Mozzarella Mozzarella
- 2 tbsp fresh parsley, chopped
- Preheat oven to 400. Cook the pasta according to the package. Drain and set aside to cool while you get everything else ready.
- Place the eggs and tomato sauce in a large bowl. Whisk to make sure the eggs are completely combined. Stir in the chopped parsley and about half of the meat.
- Once the pasta isn’t piping hot (so it doesn’t immediately cook the eggs), stir it into the sauce mixture. Stir until everything is evenly distributed throughout.
- Lightly oil a deep pie dish or casserole dish. Pour the pasta into the dish and spread out evenly. Sprinkle the cheese over the top and add the remaining meat. Cover with aluminum foil.
- Place the dish in the oven and bake for 30-35 minutes. Remove the aluminum foil and bake for another 5 minutes until the edges are crispy and the cheese is bubbly and starting to brown.
- Take out of the oven and let it cool for a few minutes before cutting and serving.