I’ve seen “spaghetti pie” on the web a lot. I never really understood it, because at least in my family, there were never leftovers. And a spaghetti pie, as the name suggests, is a pie made of leftover spaghetti.
We always cleared the table of every last noodle, crumb, and sip of wine.
I was actually supposed to spend time with my family at my grandparents’ home this Sunday, but as you know, if you read yesterday’s blog post, I was sick. Correction: I am sick.
I actually don’t even want to sit at my desk, because I’m afraid of contaminating my new favorite space with germs. So, if anyone has any good ways to get rid of germs, aside from a good Lysol wipe, let me know.
But, yes, there were never any pasta leftovers in our household. I remember my mother used to make a pound of rigatoni for my dad and her and they’d eat it all. All of it. A full pound!
Since I’m forever curious, I decided to experiment and finally make a spiralized spaghetti pie, using potatoes I got from the farmer’s market. I topped it with an herbed ground turkey and marinara sauce, sprinkled some mozzarella cheese, and patiently waited as it baked in the oven.
And now, I get it! I finally understand the spaghetti pie. It’s amazing! I ate leftovers for a couple of days, and I served it differently each time. Since there aren’t any greens in this dish, and I’m a greens freak, I served it up with some sauteed brussels sprouts, but do you and use whatever veggies you have in your fridge or are craving: roasted broccoli would do well here, or even just a good old fashioned salad.
You may be thinking, “But Ali, the carbs!” Honestly, when I ate it for dinner alongside the greens, it felt like a complete meal – a starch, a protein, a fat, and a vegetable. You are only eating about a half of a potato per serving, but it seems like more, thanks to the spiralizing process!
Carbs or not, happy Monday, I hope this spiralized spaghetti pie makes your table this week!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 3 large Russet potatoes, peeled, Blade D
- salt and pepper
- ½ teaspoon garlic powder
- 3 medium eggs, beaten
- 1 large carrot, peeled and diced
- ½ cup chopped red onion
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- 1 pound ground turkey, lean
- 1.25 cup marinara sauce
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 cup shredded mozzarella cheese
- chopped parsley, to garnish
- Preheat the oven to 400 degrees.
- Heat 1 tablespoon of the olive oil in a large skillet. Once oil is shimmering, add the potato noodles and season with salt, pepper and garlic powder. Toss until mostly cooked and lightly browned, about 10 minutes and then transfer to a medium mixing bowl. Let cool for 1 minute and then add in the egg and toss well to combine.
- Spread the noodles out to cover the bottom of an oven-safe casserole dish. Transfer the casserole dish to the oven and bake for 15 minutes or until the egg is cooked and the noodles are set and appear firm when pressed down with the back of a spatula. Ideally, the crust should start to brown and perhaps some of the edges are crispy.
- As the crust cooks, heat the remaining oil in the same skillet over medium-high heat. Once oil is shimmering, add the carrots, onions, garlic, red pepper flakes, and let cook for 5 minutes until onions are translucent. Push the vegetables to one side and add the turkey meat, crumbling and cooking until no longer pink, about 7 minutes. Add the marinara sauce, oregano and basil, season with salt and pepper, and cook until mixture thickens, 5-7 minutes.
- Once spiralized potato bottom is set, remove the dish from the oven and pour over the meat mixture, spreading evenly across the potato bottom. Sprinkle with mozzarella cheese evenly and put back in the oven, baking for 5-10 minutes or until cheese melts.
- Remove casserole from oven, garnish with parsley, and serve.