LEANNE’S SPAGHETTI PIE (BAKED SPAGHETTI)

hello and thank you for watching therighteous kitchen cooking and bakingblog found at W WH s kitchen blogspot.com I am excited to share with youthis recipe it’s for Liane spaghetti pieand it is a baked spaghetti it has verymuch the same ingredients as lasagne soLiane is a very close family member sheis my sister-in-law not quite bymarriage but she’s the mother of mynephew and we just consider her familyso she was nice enough to share thisrecipe with me and it has become afamily favorite and you’re going to seewhy but before we start I want to takeone second and kind of give you a a viewof my kitchen right now and kind ofexplain a little bit to make this easierfor you when you start to make this inyour home okay this is the recipe whereyou’ll do yourself a favor just to haveeverything measured and prepped andready to go I have got my ingredientsout and then I have a pot of pastaalready started and then I have thisstrainer at the sink so you’re going towant everything in place because there’sa lot of grading the cheese and dicingthe vegetables and those kind of thingsso it’s just easier to keep it allmoving so we have the pasta cooking onthe stove and I’ll be checking on thatandto second you want to cook that tell aldenteand right now I’m going to hit thisscreen form pan with a little bit ofcooking oil and there is something to mypan here let me wake this up so this hitthis with some cooking oil and then Ialways cook on a baking tray with myspringform pans in case they the eageranything happens they can be any messwill be right there on the tray so youain’t get the sides in the bottom verywell and then we could just set theseaside a wing whoa all right and now I’mgoing to check on the pasta real fastmy Evan is just preheated to 350 degreesand I have this skillet on 350 as wellI’m just checking this pasta it’s gonnago just another minute or two you wantit al dente because we’re going to bakeit when we get everything together hereall right so to our hot pan we’re goingto put some vegetable oil and for themeat I am using lean ground turkey thathas been fortified with mushroom powderand kitchens okay browning and seasoningstuff so we’re gonna cook thisand here’s a neat little gadget thatcame from tempered chef and I just gotthis this past Christmas I treatedmyself to this but what it does is itgets in here as you’re cooking and helpsbreak down the meat and it it does avery good job of it so we’re gonna letthis go and start to cook and we couldeven speed up the process by putting thelid and I’m going to check on this pastareal quickokay we are looking for all tinting andyou can see in the center it’s just alittle bit of bite left in there so thatis done and drain thiswe want this to drain very wellwe’ll just put that right in the seatand it could be straining and then I’llpull up a little bit by the time we needit alright so you just want to get inhere and chop this up that’s still alittle bit frozen I had this in thefreezer a time-saver for me since Ialways fortify my ground turkey with thekitchen boasts a bow pane browning andseasoning and then the mushroom powder Ialways bring it home and then mix it upand then I freeze it so that’s just ashortcut so this has already beenseasonednow with those seasonings in there thisis going to taste exactly like groundbeef now you’re welcome to use groundbeef if that’s your preference or youcan even use an Italian sausage would benice all right I’m gonna let this cookfor a few minutes and then I’ll comeback when it’s time to drain the liquidoff of thisokay this meat has cooked through and Iwant to show you a little trick what Ido to get any fat or moisture and aliquid off of the meat and I just takeyour towel a paper towel and I just putit in the pan and let it absorb nowthere’s not going to be a lot of greasein this this is a 93 percent I believevery lean ground turkeyI’m going to put this one close to theedge and then I’ll tilt the panlet’s see how it picks it up most ofthis is just water basically but I don’twant this sauce to be soupy so I’m justgonna pick it up out of thereand this is a nice trick because youdon’t have to put it in a bowl to let itcool or you don’t have to dirty a basteror anything like that you just use papertowels and then you’re done so there’sthat right into the trash canalright so now and look how good of acrumble I have using this littlepampered chef gadget okay we’re gonnaget to the rest of these ingredients inhere and I will type up the recipe andput it with this video so we have anonion and we have three or four mincedgarlic and then we have a bell pepperand then we have some spices I just wentahead and blended them all up we’ve gotsalt pepper oregano I put a little basilin there and granulated garlic and sugarsmells really goodnow what we’re going to do is let thesevegetables softennow even though this was ground turkeyyou can still see it very moist that islook at that see how moist it is that’sbecause of the ground mushroom powderthat I put in there it retains themoisture all right I am gonna put thelid back on here for a few minutes andlet these vegetables soften and then Iwill be back okay let’s look at thisall right everything looks greatI’m using a vintage Harbor whereelectric skillet pretty nice spiceskillet and you can you can find thesethey probably still make them I don’tknow I haven’t really looked but Ialways tinted by vintage cookware youcan find these on eBay or CraigslistFacebook marketplaceI like the farmer where and then thevintage Revere where I like that reallywellalright this here is tomato paste andthen we have a big twenty nine ounce canof sauce now her recipe uses crushedtomatoes you can do that as wellI’ll tell ya I could just do a demo onthis pampered chef step I’ve got thelittle scraper here and you know how Ican scrape across here and not worryabout it being a jagged edge anddamaging this scraper is because I usethe pampered chef can opener it opensfrom the top and it leaves this top ofyour can nice and smooth which is greatso you don’t cut yourselfbut it also doesn’t cut your scrapers sothat’s two great things about that canopener all right we’ve got our puffedour tomato paste and our tomato saucewe’re just going to stir this very wellthis is thick you want it thickyou kind of want to get this stir beforeit starts bubbling and get y’all messyalright so what I’m gonna do is startingto bubble I’m gonna let this simmer forabout 10 minutes let’s get a simmer andI want to put the lid back on and then Icould cut the heat down I’m gonna cutthe heat down to about 250 it was on 350so let me scoot this out of the way andI want to concentrate on our base layerwhich is the noodle so we have thespaghetti now I boil this in saltedwater but I didn’t add any oil and Icook that tilt al dente where there’sjust a little bit of tooth left to itjust a little bit of white left in thecenter we didn’t want to overcook it cuzwe’re gonna bake this so to this layerwe are going to add eggs and butter letme get the butter in here no not justaccept this egg I will get my glovesnow I’m going to need to mix up anotherthing my second layer and so before Iget my hands dirty I’m going to thesecond layer is ricotta parmesan andcheese that’s been freshly grated inmozzarella now if you don’t have ricottayou can use cottage cheese and thenblend it okay just put it in the foodprocessor and make it nice and smoothlike that so to this ricotta I’m goingto add my parmesan and my mozzarellathat’s all she put I’m going to use thisknife here you get this all blendednow this is gonna be for 2pi so I’mgonna go ahead just kind of mash it downa little bit and then kind of divide itso that is I’m working I kind of knowhow much to put on each one okay sothat’s ready and I wanted to do thatreal quick because I’m gonna get myhands dirty on this noodle and let megive this I’m gonna turn this down toabout 200 now because I can hear itbubbling away and I’m gonna give it onequick stir before I get distracted onthese noodlesso that’s going nice and low on thissauce okay so this is the one poundpackage of spaghettitwo eggs and two tablespoons of butterand I’m just gonna work everythingtogether just using my hands and sincewe did this first the noodles have timeto cool a little bit I mean they’restill warm but you can still work withthem you just want to try to get thategg covering all the pastaand then we’re going to need to putthese will go into two two springformpans so we’re just gonna get our pastaand then we want to even layer of thatand I have my other pan off to the sideI kind of want to see how we’re doingover thereso kind of press them they’re not gonnareally like press but kind of get him inthere good cover the whole base and thenwhat’s gonna really SIL everything inplace is the ricottaand this is why I like to use gloves allright I just gently want to get thisricotta covering all over the noodlesand then I want to press it downwell this is going to help to lock inthe noodle layer and keep the tomatosauce I’m getting all over the placeI want to make sure you cover the wholeall the pastaokay like this the entire pasta iscovered so we come over here and do thisbut it couldn’t even be easier if youstart on the edge and then work your wayaround just pull little pieces off andthen go around the edge and then thatkind of seals everything in therealternatively you can make this in anine by thirteen casserole dish I justthought it looked pretty neat made intoa pie shaped circular shapesee what everything coveredokay and then go around this ice andthen make sure everything is kind ofpressed down because we don’t want toend this white stuff getting in the nextlayer so just do that and then press itagain so it looks like this okay so letme take these gloves off I’m going totouch up this other one real quick onthis edges hereokay so both of these are deadmore time out of the way and then we’lllook at that spaghetti sauce top ofthese have seen the tops up you want anice presentation when that comes out ofthe oven all rightcome back to the spaghetti the saucepart now this lid is hotokay I’m gonna taste it and see if itneeds any seasonings and the adjustmentthat’s very good I think Lee Ann wouldbe proud of that the seasonings did notneed adjusting so what I’m gonna do isgo ahead and again this is for too highso we’re just gonna kind of wing it heremake sure that we get everything in halfhalfsies all right let’s see how you cansee on thatslid out of the way[Music]all right let’s see that you can seeokay okay so all I’m gonna do now isjust spoon the topping this meat mixtureright over the ricotta and I don’t wantto disturb the ricotta just place it onthe top I just go from the edge and thenwork on in thereall right now we’ll get the other onethis is a very hearty dinnerjust keep it even alright so now allthat is left is the cheese layer for thetop and that is again it is mozzarellaand freshly grated Parmesan and I’m justcombining the twookayyou want to cover the whole toptake it all the way to the edgeand that is it okay these are gonna bakein a 350-degree oven in the center rackfor about 45 minutes so I’m going to goahead and put them in there and I willbring them back when they are nice andgolden brown in the meantime I’ll finishup these couple of payments that areleft give all my mess cleaned up andI’ll be back in about 45 minutesokay these spaghetti pies have beenbaking about 55 minutes and I’m gonna goahead and pull them from the oven so youcan see what they look likehere’s onelet’s look greatvery good so 55 minutes is what it tookanywhere between 45 to 55 minutes youdon’t want it really Brown I kind oflike it just brown around the edges justlike this this looks perfect so whydon’t we do is let these cool downslightly and then I’ll come back andslice it for youokay well the spaghetti pie was coolingoff I take a few moments and baked upsome garlic toast and steamed somevegetables so I want to release thisfrom the springform pan so I’m going totake your knife and I’m just going tocut around the edge and stay right up tothe edge of the pan and cut that cheesethat’s sticking to the edge and that’sgonna help to release it now I couldjust unbuckle this spring and pull itaway let’s just take a minute here andjust look at that how pretty so you’vegot all your layersyou’ve got your you’ve got your noodlesthis base with the noodle and then thatricotta that ricotta kept everythingnorth of that all this spaghetti saucethat ricotta just filled in the noodlelayer and kept the sauce from seepinginto the noodles so that’s key to thisrecipe and then I also have the cheesein there to help help keep itfrom merging together so now I’m justgoing to take a serrated knife and I’mgoing to just cut through now this is alittle bit warm and soft right now thecolder it gets the more perfect yourslices will lookhere we go look at thatvery niceand what I’ll do is fit my let me wipeup this border a little bit I got alittle spaghetti sauce right thereI’d turn this around and you could seethe inside that’s the insideI’ll finish plating up so we’re gonnawant a nice piece of garlic bread and Ijust have a vegetable medley here withcarrots some lima beans broccoli greenbeans and zucchiniand there you have it the an spaghettipie it really is delicious and I thinkit would become a fast favorite at yourhouse and I’ll bring the camera aroundand get it closed up but first I want totaste this it’s nice and cheesy sothat’s those two layers of cheesethat’s very good nice comfort mil that’simpressive very good thank you forwatchingplease try this and let me know how itturned out for you and if you like thisrecipe please please like subscribe andshare thanks for watching