Or what to do when your loving spouse brings
home over six pounds of cooked spaghetti.
And just what was I supposed to do with all that spaghetti?
Hmm... the Foodie will have to think on that.
I know; I can use at least a pound of it in a
So let's start with that.
the aforementioned cooked pasta,
one hamburger patty,
Parmigiano Reggiano cheese,
sour cream (not used in the end),
a garlic clove,
Herbes de Provence,
and a can of tomato sauce.
That poor patty had been lonely in the freezer.
I then chopped the white of the scallion and then added
another 2 tablespoons of chopped white onion to the pan
and sauteed that for a bit.
Then I added in about 1/2 teaspoon Herbes de Provence
and the grated clove of garlic before
pouring in the can of tomato sauce.
I ground in about 1/4 teaspoon black pepper
and then added kosher salt and brown sugar to taste.
I can't tell you how much to add.
Only you know how much salt and sugar you and your
family like in your tomato sauce.
I let this mixture simmer while I worked on the
pasta crust of the pie.
Parmigiano Reggiano cheese and the egg.
I mixed that up and then pressed the pasta into
an oiled 9-inch pie pan.
In hind sight I might have revived the pasta by
dropping it in boiling water for a moment
so that it would have been easier to work with.
However, the pasta was already long past the
al dente stage and I was afraid it would have
simply disintegrated if added to water.
Mozzarella cheeses in the center of the pie before
adding the sauce.
Then more cheeses were added along with the diced
This baked in a 375 degree oven for 40 minutes.