Bolognese Into Spaghetti Pie

Bev and I both like Italian (perhaps my favorite) and we had been wanting to make Bolognese Sauce, and we decided to try a different one than we had made in the past.  I looked around the web and adapted a couple of recipes to come up with one that sounded good and was pretty traditional – a meat sauce rather than a tomato sauce with meat in it.  I thought it was good but not outstanding and I think I may have got it too dry.

The highlight of the meal was a visit from new granddaughter, Eliza, who also brought along her mom and dad.

While on our RV trip last fall, I made a spaghetti pie that we all really enjoyed and Bev decided she wanted to turn the leftover Bolognese (we had made a double recipe) into another round of the pie.  She added 28 oz of tomato sauce and a half jar of marinara to the meat to get a consistency we liked then she cooked it all for a while along with some Italian Spices.

To assemble the dish, we cooked a pound of angel hair pasta to al dente, drained, and mixed it with about ¾ of the sauce then put half of it in an oiled 9”x13” dish.  This was covered with a thin layer of sauce, about 16 oz of small curd cottage cheese, a big handful of mozzarella and some Parmesan.  Then the remainder of the pasta was added and covered with another thin layer of sauce and it was baked at 350F for an hour.  We removed it, topped with more mozzarella and parmesan and baked another 15 minutes.

I was pleased at how little liquid ran out of it when cut and we all thought it was delicious, so when you are not sure what to do with leftover pasta, sauce, meat, etc, just whip up some spaghetti pie.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/07/18 Meal Date