Pasgetti Pie

Author: Alysa Slavinsky

Ingredients

• $1$ tsp. olive oil, divided in half
• $3$ eggs
• $8$ oz. Cottage cheese
• $\frac{1}{4}$ cup Parmesan cheese
• $\frac{1}{4}$ tsp. dried basil
• $2$ cups well cooked whole wheat spaghetti (approx. 2 oz. Uncooked)
• $\frac{1}{2}$ cup chopped mushrooms
• $\frac{1}{2}$ cup cooked chicken or turkey, chopped fine or ground
• $\frac{1}{4}$ cup finely chopped onion
• $1$ small garlic clove, minced or pressed
• $\frac{1}{2}$ cup chopped fresh spinach or frozen spinach, cooked and then drained

Instructions

• Preheat oven to $400°$.
• Rub a $1$ to $1\frac{1}{2}$ quart square or rectangular casserole dish with $\frac{1}{2}$ tea spoon olive oil.
• Set aside.
• Beat the eggs in a medium mixing bowl .
• Add the cottage cheese, Parmesan cheese, and basil.
• Stir well. Chop the spaghetti and stir into egg mixture.
• Set aside.
• Heat the remaining olive oil in medium nonstick skillet.
• Add the mushrooms, chicken (turkey), onion, and garlic until vegetables are limp and meat is browned.
• Add the spinach and sauté $2$ minutes more.
• Drain.
• Add the vegetable mixture to egg mixture and stir well.
• Spread into casserole dish.
• Bake $25$ minutes or until set.
• Allow to cool and cut into squares.
• May be frozen up to $3$ months

Quote

Emily’s eyes would light up when I made this for her. I love you Emily! Love Mommy.