Chef Mark's Spaghetti Pie

Chef Mark Pollard’s Tasty Baked Spaghetti

Serves 4 to 6

Can you believe that as much as I love pasta, I have never made a spaghetti pie?  Well, one of my favorite chefs, Mark Pollard, recently made this and posted the recipe.  Thank you Mark!  I made it for dinner and it is superb!  I made it in a deep dish pie plate and cut it into wedges to serve.  You can make this with ground beef or ground turkey; both are delicious.  Along with Italian bread and a leafy green salad topped with fresh tomatoes, it was the perfect dinner!  

INGREDIENTS:

12 ounces spaghetti, cooked, ½ cup cooking water reserved

Olive oil

1 onion, diced

2 cloves garlic, peeled and grated or pressed

1 pound ground turkey or sirloin

1 cup tomato paste, divided

3 eggs

1 1/2 cups parmesan cheese, grated and divided

1 1/2 cups mozzarella cheese, grated

1/2 cup basil leaves, chiffonade

DIRECTIONS: 

·         Preheat oven to 350 degrees.

·         In a large skillet over medium high heat, add just enough olive oil to coat the bottom of the pan. Add the onions and cook until translucent, about 3-5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the ground turkey or beef and cook until browned, about 3-5 minutes.  Add 3/4 cup of the tomato paste and about half the pasta water.  Cook until well combined, about 2 minutes.  Consistency should be thick, so add the rest of the pasta water only if needed.  Season to taste with kosher salt and freshly ground black pepper.  Set aside.

·         In a large mixing bowl, add the cooked spaghetti, eggs, 1 cup parmesan cheese, 1 cup mozzarella, and the remaining tomato paste. Stir until combined.

·         Grease a deep dish 9-inch pie pan with olive oil. Spread half of the meat mixture over the bottom of the pan.  Add the spaghetti mixture and press it down to level it.  Top with the remaining meat mixture, then some of the basil leaves, followed by the remaining cheese.  Place in the oven and cook until browned and bubbly, about 30-35 minutes.  Remove and let sit about 10-15 minutes before cutting it.  Serve with a nice green salad if desired.

Note:  This can be made the day before, refrigerated, and then baked as directed the following day.

Summer Peach Tiramisu

Servings: 12

INGREDIENTS:

1 pkg. (8oz) Philadelphia Cream Cheese, softened (I used lower fat)
3-1/2 cups cold milk
2 pkg. (4-serving size each) Jell-O French Vanilla Flavor Instant Pudding

2 teaspoons almond extract
2 pkg. (3 oz. each) ladyfingers, split
2-1/2 cups sliced peaches, tossed with 2 Tablespoons sugar
(or 2 cups Brandied Peach Sauce)

8 ounces freshly whipped cream (or Cool Whip, thawed)

DIRECTIONS:

Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, beating until well blended. Add pudding mix. Beat on low speed 1 minute or until well blended.  Add almond extract and blend until combined.

Line bottom of 13x9-inch pan with half of the ladyfingers; top with layers of half each of the pudding mixture, whipped topping and peaches. Repeat all layers, arranging peaches on top.

Refrigerate 3 hours or until ready to serve.

*Note:  I like to make these in 4 ounce wide-mouth Mason jars.  I was able to get two layers and completely filled 12 jars.  Layer as directed above, using 2 lady finger halves in the bottom of each jar, then pudding, then whipped cream, then peaches.  For the next layer, add 1 more lady finger, then pudding and peaches.  Top with whipped cream if desired.  Close with jar lid and refrigerate until serving.  Yum!

Baked Summer Squash and Zucchini

Servings:  8

Squash is one of those vegetables that can be really bland or really tasty!  I'm always looking for new recipes for squash and zucchini.  I used my 10-inch cast iron skillet for this and it turned out great. It was so good that I have made it twice already! 

INGREDIENTS:

3 yellow summer squash, sliced

3 zucchini, sliced

1 medium onion, chopped

2 Tablespoons butter

1 Tablespoon extra-virgin olive oil

½ cup shredded cheddar cheese

¼ cup half and half

Salt and pepper to taste

½ cup Italian seasoned Panko crumbs

DIRECTIONS:

·       Preheat oven to 350 degrees F.

·       Melt butter in large cast iron or oven-proof skillet over medium heat.  Add onion and cook until tender.

·       Add olive oil, squash and zucchini.

·       Continue to cook over medium heat, stirring often, until squash is tender, about 5 minutes.

·       Add milk, cheese, and salt and pepper and continue to cook until cheese is melted.

·       Season with salt and pepper and remove from heat.

·       Top with Panko and bake in preheated oven for 25 to 30 minutes until browned.