Thursday, August 12, 2010

Hillbilly Spaghetti Pie {One Dish Wonder}


The other night I made a simple and yummy recipe for dinner Hillbilly Spaghetti Pie. I found this recipe awhile back over at Sugar Pie Farmhouse.

When I saw the recipe I knew immediately it was something I wanted to make. Well like a lot of recipes I see I end up forgetting to make them. But I am so glad I finally got around to making this wonderful dish.

I was a little hesitant at first because I had yet to find a baked spaghetti recipe that I liked. The last one I made was really bland, so I haven't attempted another once since.

I adapted this recipe just a bit to suit my own taste and to accommodate what ingredients I had on hand. The great thing about this recipe is that the whole thing is prepared in a cast iron skillet and you know how I love skillet recipes.
You will see by the photos below that I started out cooking this dish in a large pot. I only did this because I wasn't sure if all the ingredients would fit in my iron skillet.

 Ruthie used a 13 1/4 inch diameter skillet. The size of skillet I have is 10 1/2 x 2 inches. I wanted to make sure all the mixture fit since this was my first time making this recipe.

I am happy to say all of the spaghetti mixture fit into the skillet so from now on I can prepare the whole dish in my iron skillet.

This meal is easy enough for a weeknight dinner or fancy enough for a Sunday supper. I really liked the addition of the heavy cream because it made the sauce so creamy and good. 

And speaking of the sauce it wasn't bland at all, so I now have a new baked spaghetti recipe. I hope you will give this recipe a try because it was so delicious.

Start by sauteing the onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat.


 While almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe. Once browned, stir in crushed tomatoes, water, sugar and salt. 

Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes. After 8 minutes, stir pasta so the noodles won’t stick together. Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).

Add basil, Parmesan cheese, and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.

♥ Serve with a salad and some crusty bread or rolls. ♥





Hillbilly Spaghetti Pie

Ingredients:
1/2 - cup onion, chopped
2 - tablespoons olive oil
1/2 - pound ground beef
1/2 - pound sweet Italian sausage
(3- 4 links with casings removed)
2-garlic cloves, minced
1 - (28 ounce) can crushed tomatoes
1/4 - teaspoon dried oregano
1/4 - tsp Italian seasoning
1 - tablespoon sugar
1 - teaspoon salt (or to taste)
2 - cups water
8 - ounces thin spaghetti, broken into 3 inch pieces (not angel hair)
1/4 - cup heavy whipping cream
1 - teaspoon dried basil
1/2 - cup fresh grated Parmesan cheese
2 - cups grated mozzarella cheese
large cast iron skillet or 9 x 13 in baking dish

Directions:
Start by sauteing the onion in 2 tablespoons olive oil, on medium heat 5 minutes. Add beef and sausage, brown over medium-hi heat.

When the meat is almost brown, add garlic, Italian seasoning and oregano. I drained off the grease from the ground beef and sausage before continuing with the recipe. 

Once browned, stir in crushed tomatoes, water, sugar and salt. 

Add broken spaghetti. Push spaghetti into liquid, and cover for 8 minutes. 

 After 8 minutes, stir pasta so the noodles won’t stick together. 

Reduce heat to medium low simmer for 6 more minutes until pasta is al dente (almost cooked but still a little firm).

Add basil, Parmesan cheese, and cream, stir well. Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.





Print Friendly and PDF

25 comments:

american girl primitives said... #

I found this on her website awhile ago and had bought new cast iron that was preseasoned. It's such a great dish! I think it's so family friendly too. I just fixed this Monday night and my husband raved again about how good it was.

Carey

Kirby said... #

This recipe sounds great! I have now made several of your recipes and they have all turned out wonderful! Thank you for sharing them, they are much appreciated in this household!

JoAnn said... #

Oh my! I can't wait to try this. Your photos are the selling point. I also love using my cast iron pan and this gives me another reason to. Now I just have to wait until this 90 degree weather goes away....

Mary at Deep South Dish said... #

Ain't nothing wrong with that! Looks yummy. Love cooking with my cast iron for sure. Don't know if you tried Tricia Yearwood's baked spaghetti, but I did and it was great. Don't think I adapted it much either. Can't remember now LOL. It makes a HUGE & heavy casserole though!

Julie said... #

Mmm...I made spaghetti pie tonight but a different version. I use sour cream and cream cheese with chives along with seasoned ground beef and homemade marinara. Love to have leftovers of this!

Sherry said... #

sounds delish and looks very easy i will have to give it a go!

Alwayzbakin said... #

Looks delicious! I need to get a cast iron pan. I'm afraid of them. :-0

A Makeup Junkie said... #

I made this last week after finding it on your site. It was AMAZING! Actually, it was better days after. I made it with Apple Chicken Sausage instead of the pork and I put a scoop of Ricotta cheese on top of each serving. Even my VERY picky 7yr old ate ALL of it. HUGE hit!!!

Nana said... #

I am a new subscriber and the spaghetti pie was a great introduction. I can see this being a comfort offering on a cold winter night so will file it away for a few weeks. I am a big fan of cast iron skillets as well.

Tina Butler said... #

Mary I will have to try that one as well. My husband doesnt like cream of mushroom soup in Spaghetti so i think that is why I didnt go with that recipe. Can you taste it in the casserole? I do love that it has bacon. I will have to give it a try as well. You cant have to many baked spaghetti recipe's.

anniebakes said... #

Lookin' good, tina!! Have ag reat weekend,

anne
www.anniebakes.net

the country cook said... #

So nice to have your review! I saw this too, but I didn't plan on making it - like you, I've never really found a baked spaghetti dish that I liked. I might have to try this after all!

Diana said... #

Glad you found my Texas Blogging Gals. You will be on the next updated list.

Enjoyed my first visit. Following.....

Come see me at my personal blog, too, soon!!

nanny said... #

Book marking this one for sure!!!!! Looks heavenly!!!

scrambledhenfruit said... #

I love those iron skillets! This spaghetti pie looks so good- I'm definitely trying this one. Thanks!

Rachel H. said... #

I have not yet tried your recipes...but I just got my cast iron skillet today and I am going to make three of your delicious recipes! I'm so excited! Your chocolate chip cookie, apple crisp, and this spaghetti pie is going to be great! Thank you for your recipes and the pictures that accompany them - I know they are tried and true!!

WeesaSuzi said... #

Very good recipe...hearty and rich. Definitely tastes like something that should be much more difficult and take much longer to make. We really enjoyed this!

Anonymous said... #

I madde this recipe on the weekend, and it now a new favourite for the family. It was delicious.

tammyw said... #

I tried this recipe tonight for my pickie family, that I usually have to fix two meals for, and I'm very pleased to say it was a huge hit. My 9 yr. old son that doesn't eat anything but chicken nuggets and mac & cheese loved it. I will be fixing it and soon. The only difference I made to this was no basil and cream. This was only because I forgot it at the store and didn't feel like running back out to pick it up. It was out of this world great without them. Keep the great recipes coming. Thanks again for making my life a little easier.

Anonymous said... #

I love spaghetti, I plan on making this soon as it sounds heavenly.
Thanks for the recipe.
Mary

Anonymous said... #

I just made the hilbilly speggetti pie for supper and it was wonderful. All three of my kids ate it and that does not happen every day. It was easy to make and I am all for having only one skillet to wash. I left out the basil because did not have any on hand and I cut the sugar in half but other than that I followed the recipe. We have enough left over for atleast one more meal of not two. I will definately have to make this the nest time I have company over. It makes a lot of food without a lot of mess.
Thanks for the great recipe.

Anonymous said... #

All I have to say is...YOU ROCK!! Lol...I feel inspired to be more domestic!!

Anonymous said... #

I accidently stumbled across this recipe while I was specifically looking to see if it was ok to cook spaghetti sauce in cast iron. Apparently yes you can.
Wow, this was fantastic, better than I expected. I adjusted this just a little, by using venison burger and in place of sweet sausage I used a venison sausage (Tastes like a polish sausage with a little bit of a smoky taste)
I made it in the same size cast iron skillet and the amounts were perfect. I was able to put the lid off of my dutch oven on the skillet and I finished the dish with coals on the lid of the skillet.
Thank you for this…..

Ed


Anonymous said... #

How are you supposed to keep a iron skillet seasoned, don't washing it take that away? I am just curious. I never had one of my own yet.

Tina Butler said... #

Here is information on caring for you seasoned cast iron cookware.

http://www.mommyskitchen.net/2009/07/skillet-buttermilk-biscuits-how-to.html