Fall Recipes

As the weather starts to turn colder, I feel as though I'm always on the hunt for "warm" recipes to keep the boys happy at home. Generally, I fall back on soups and tried-and-true crockpot recipes, both of which, with a little bit of preparation, go a long way and are giant time-savers in this busy house. However, last year about this time, I came across the following recipe (courtesy of http://www.picky-palate.com/), which was met with rave reviews. The selling point is that it reheats really well, which is key because this recipe makes a LOT (and I do mean that in caps) of food. Delicioso!

Garlic Toast and Spaghetti Pie

• 1 lb spaghetti noodles
• 2 Tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 1 lb ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon Lawry’s garlic salt
• 26 oz jar of your favorite pasta sauce
• 10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)
• 1/4 Cup fresh grated parmesan cheese
• 1 Cup shredded cheddar or mozzarella cheese
• 2 Tablespoons extra virgin olive oil
• 1/4-1/2 teaspoon Lawry's Garlic Salt
• 1 roll Pillsbury French Bread Loaf
  

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.

2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.

3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown.

Let cool for 10-15 minutes before slicing. Enjoy!