Welcome to Marmee's Pantry

Welcome to Marmee's Pantry

Thursday, October 13, 2011

Spaghetti Pie

Years ago, when The Man & I were dating & first married, he was lead singer in a wonderful Contemporary Christian band & all the members & our newlywed families were very close. We used to have carry-in get-togethers quite often & one of my favorite items served at many such occasion was Spaghetti Pie. Mmm mm! It was yummy in my tummy.

So, since I was thinking about this yummy dish on this crisp, fall day, I thought I would share it with all of you. Since you make this all-in-one in a cast iron skillet, it's also a good camp fire or cabin dish.

Picture from Google

You will need:

~a 10"-12" cast iron skillet
~1 small sweet Vidalia onion; around 1/4 c.
~2 TB olive oil (extra virgin is best)
~1/2 lb. ground chuck (OR 1 lb. if you prefer not to use the sausage)
~1/2 lb. Italian sausage (I use Bob Evans)
~2 crushed garlic cloves OR 2 ts. of garlic powder/granules
~1/2 ts. dried oregano OR 1/4 ts. fresh, torn & crushed a little
~1/4 or 1/2 ts. of my herb/seasoning mix
~1 28oz. can of crushed tomatoes
~1 TB sugar
~1 ts. sea salt
~2 c. water
~8 oz. of thin-style spaghetti; broken 2-3 times
~1/4 c. heavy whipping cream (**for those w/dairy allergies, vanilla rice milk may be substituted, however it will not turn out quite so creamy but it will still be good)
~1 ts. dried basil
~1/2 c. freshly grated Parmesan cheese
~2 c. shredded Mozzarella cheese


1) In your skillet, saute' onion & **FRESH** garlic in the olive oil until onions are nearly clear, on medium heat. (**If you are using garlic powder/granules, DO NOT add yet.)

2) Raise heat to med-high & add the ground chuck & sausage. When nearly all of the meat is browned add oregano, seasoning & garlic powder/granules.

3) When this is browned & well mixed, drain, return to stove.

4) Add crushed tomatoes, water, sugar & salt. Stir well.

5) Add spaghetti; make sure it is completely soaked & stirred into the mixture.

6) Cover w/lid & let cook for 8 minutes.

7) Then stir, recover, reduce heat to med-low & let simmer for 5-7 more minutes.

8) Add basil, Parmesan cheese & cream; stir gently but thoroughly.

9) Cover top w/Mozzarella cheese & put in a pre-heated 350* oven for about 5 minutes, until cheese has melted.

10) Cut into wedges & serve.

Blessings from Ohio . . . Kim<><


  1. MMMM...sounds DELISH!
    thanks for sharing!
    ~~Peace & Love & Healing & Blessings~~

  2. Thanks for the recipe; it does look like a yummy one.
    Keep on enjoying your journey!

  3. This looks awesome...I probably need to triple this for our family LOL...Can I do it in a casserole dish and bake in the oven as I would need three skillets going for our family {smile}.


  4. Connie ~ I would imagine that you could fix it in a casserole dish. Just make sure that it cooks all the way through. Let me know if you try it that way. I'd be interested in how it turns out.

    Blessings from Ohio . . . Kim<><

  5. Looks so yummy, Kim. I think I know what I want for Christmas...a 10 inch iron skillet. :-) My largest is the 8 inch.


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