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Baked Spaghetti Pie Recipe - This easy family meal recipe with pasta is sure to please kids and adults alike!
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0:00
- Hey, y'all its Jamie Dean, here again.
0:02
Look, I'm in Mom's new kitchen.
0:04
This is amazing.
0:06
I know we're all thankful for my brother's house,
0:08
where my Mom's been living for seven or eight months,
0:10
but for me personally, I'm selfish.
0:12
It's a lot easier to film here,
0:14
than it is in my brother's guest house.
0:16
So today, I'm gonna do some simple recipes for y'all.
0:18
The first one is coming from,
0:22
Paula Deen magazine.
0:23
This is on the shelves this month,
0:26
and yours truly has a little section here in the front,
0:29
and this is called, "Spaghetti Night."
0:30
So tonight we're gonna do the Baked Spaghetti Pie.
0:33
I made baked spaghetti for a long time in my life.
0:37
There was a time when I was a young, spry man,
0:40
living in Albany, Georgia.
0:43
My best friend's sister,
0:45
agreed to have a date with me
0:46
and I didn't know what to do.
0:47
I was so excited.
0:49
Oh, I was so nervous.
0:50
It wasn't my wife,
0:51
because she was probably two or three-years-old at the time.
0:54
But anyway, that's a different story.
0:56
So I made her bake spaghetti,
0:57
and I did a salad,
0:58
and I had her over to my house,
1:00
and that was our first date.
1:01
So today we're doing something called a Baked Spaghetti Pie.
1:04
It's super simple.
1:05
It's a little bit more complicated
1:06
than the normal spaghetti casserole.
1:08
I'll give you this as a bonus recipe.
1:10
Normally, I just do my spaghetti noodles
1:13
and then I'll have my meat sauce.
1:14
If I want to add sausage or homemade meatballs,
1:17
whatever I do that, I just layer it in a casserole dish.
1:20
And I might stick some cream cheese in there,
1:22
and put mozzarella on the top,
1:24
and then I bake that off.
1:25
This has got a few more ingredients
1:27
and it really comes out in the flavor.
1:29
So let's get started.
1:30
The first thing I did was I made a box of spaghetti noodles,
1:36
and I did not cook these all the way.
1:38
Did, I just, it just occurred to me when y'all were little,
1:41
did you ever take spaghetti,
1:42
and throw it against the wall
1:45
to see if it would stick?
1:46
And if it sticks it's done.
1:48
I hadn't done that in a long time
1:51
and I haven't,
1:51
I have no problems throwing spaghetti
1:53
against my Mom's walls.
1:54
I cooked this a little bit al dente though,
1:57
because this is gonna go into the oven for 30 minutes.
2:00
This is just a dump and pour.
2:02
It's super simple. Try to follow me.
2:04
I've got a skillet,
2:06
that I'm gonna get put a little spray in,
2:09
this is a non-stick pan.
2:11
I probably don't need it,
2:12
but I don't want to take any chances,
2:14
because if we're lucky this whole pile will pop out of here
2:17
and we'll cut it like a pie.
2:19
So into our large mixing bowl,
2:21
I'm gonna add our package of drained spaghetti.
2:25
Now I always recommend that you salt your water,
2:28
when you do your spaghetti noodles or any kind of pasta,
2:30
because it just,
2:32
it cooks in that little bit of sodium
2:34
that you're gonna need,
2:35
same thing with grits.
2:37
And I always save back some pasta water,
2:41
because if I need to cut my recipe,
2:44
I'm gonna use the water,
2:45
that is already flavored like pasta.
2:47
It's already seasoned,
2:48
but in this recipe we're adding
2:50
a full cup and a half heavy cream.
2:53
So I didn't hold back any liquid today,
2:55
I don't think we're gonna need it.
2:56
Into this bowl, goes our heavy cream.
2:59
And I'm sure that Eddie's gonna post all the measurements
3:03
on this for y'all,
3:03
so, I'll hit 'em pretty quick,
3:06
but you'll be able to figure it out.
3:07
And this is a half a cup
3:10
of pesto,
3:13
and you can make your own,
3:15
or you can buy it from the store.
3:18
I love pesto and I love to make it myself.
3:20
You can use different kinda nuts.
3:22
If your, have my favorite friend,
3:24
these days is allergic pine nuts.
3:25
So I could never make him this pesto,
3:28
and we've got, let me see.
3:30
I want to do this correctly, so I'ma look.
3:33
It is two cups of fresh grated Parmesan.
3:37
And Mom just came through and stuck her finger in it
3:38
and said the fresh cheese really makes a big difference.
3:42
And it does.
3:43
So take the time and shred your own.
3:45
We have
3:47
our,
3:49
half a cup of sliced sun-dried tomatoes.
3:53
We have a half a cup of kalamata out olives,
3:58
and this is one cup of cubed,
4:01
low moisture mozzarella cheese.
4:04
So we're using the cubes,
4:05
(taps)
4:07
I'm using Mom's honey stir today to do this.
4:11
And then finally into this, well not finally,
4:13
there's two more ingredients.
4:14
We're gonna add four eggs,
4:18
(egg cracking)
4:21
a one,
4:23
(egg cracking)
4:24
a two,
4:25
a three,
4:27
(eggs cracking)
4:27
three licks to get to the lollipop.
4:30
There's a little bit of shell,
4:32
four eggs.
4:33
(eggs cracking)
4:35
Now this call is for about,
4:37
half a teaspoon of crushed red pepper.
4:39
And I have a feeling that Groover
4:41
is gonna get into this in a little bit.
4:42
So I'm probably gonna go about a full tablespoon there.
4:46
Let me rinse my hands off real quick.
4:49
(water running)
4:51
Now we're gonna mix all of this up together.
4:54
This is most definitely not the right tool for this job,
4:58
but I'm gonna soldier through.
5:02
This particular spoon, would really come into handy
5:05
when you're trying to get to the bottom of the honey jar.
5:10
Tell your friends what you should have done
5:11
was put all the wet in
5:12
and then whipped it up,
5:13
and then added your noodles.
5:15
But you know how nervous I get when I start cooking on TV
5:18
so, or YouTube or wherever, this is gonna wind up,
5:21
tell you the truth, I'll never see this.
5:23
I hope you all enjoyed it,
5:23
it sure is fun doing it.
5:26
I'm doing it backwards.
5:27
Now we're gonna get the whisk out.
5:28
Make sure it incorporate all this really well together.
5:32
This is gonna be the delicious.
5:36
It's a far cry from the spaghetti casserole
5:40
I made back in Albany, Georgia, in 1986.
5:45
But I really love all the ingredients,
5:47
sun-dried tomatoes,
5:48
and the olives,
5:50
the pesto,
5:52
and the heavy cream has kind of taken the place
5:54
of that cream cheese.
5:55
It gives my casserole the smoothness,
5:59
and you know, all those extra calories,
6:01
that just make everything delicious.
6:04
I'm a professional, if y'all didn't know.
6:08
Okay, now this will go into here.
6:14
Look how beautiful that is.
6:18
Mm-hm.
6:19
You know we have done,
6:21
my brother and I have done some cookbooks together.
6:24
My mother has done, obviously y'all know,
6:26
she's done her fair share of cookbooks,
6:29
but some of my favorite recipes,
6:32
and some of our favorite family classics,
6:35
come out of Mom's magazine.
6:36
If you haven't had a chance (clears throat) to check it out,
6:40
it is chock full of fantastic easy recipes,
6:43
every single month.
6:44
We still have a issue from,
6:47
it was Christmas,
6:48
'cause there's Christmas on the cover.
6:50
Several years ago that we keep right with our cookbooks,
6:52
because there's a recipe in there that Brooke loves
6:54
to go back to.
6:56
It's the Turkey Meatball Lemon Orzo Soup.
7:00
Ooh, my goodness, that is great.
7:01
We eat that all the time.
7:03
So look how simple this is.
7:05
It's one skillet.
7:07
And we're gonna go into the oven for 30 minutes.
7:11
Okay, got the oven right over here.
7:14
Are you coming this way Eddie or are we done?
7:17
Trust me, there's an oven right here
7:18
and I'm gonna put the food in it.
7:19
You'll see it when it gets done.
7:21
- [Eddie] (laughs)
7:22
Spaghetti pie, y'all.
7:23
It's out of the oven.
7:25
It's out of a magazine and it's on the stands.
7:27
So how about that?
7:29
This is gonna be,
7:32
delicious.
7:33
I'm gonna cut it just like I would a pie,
7:35
(knife tapping)
7:36
and my top got a little, (knife tapping)
7:39
little tough on here,
7:42
but that's my fault
7:43
because I'm doing three things at one time.
7:45
So you just want to make sure when it comes to your,
7:48
the part where you roll the top for a little bit,
7:51
that you only roll the top for a little bit.
7:54
Although, I want it to be set
7:56
(knife tapping)
7:57
because I don't want this to be super runny.
8:00
What I would like,
8:03
is for this to come out,
8:08
almost like a piece of pie.
8:11
Yeah, good luck with that.
8:12
(cutting utensil taps)
8:14
You see it set up a little bit.
8:18
The best part about cooking y'all,
8:21
is that you could always try new foods.
8:24
You can always try different ways to make it.
8:27
And if sometimes the top comes out a little bit crunchy,
8:30
who cares?
8:32
If any of your family complains about food, that you cook,
8:35
you're cooking for the wrong family.
8:37
And if all else fails, you can give it to the dog
8:39
because the dog has never not one time complained.
8:43
Just take it down the old test track.
8:46
Mm, mm, mm
8:48
Mm.
8:52
What I really like about this,
8:54
little of pesto I pick up in there,
8:57
also that heavy cream in there,
8:58
gives this a richness,
9:00
and just the denseness to it like a delicious,
9:03
old-fashioned, slow-bake spaghetti casserole.
9:07
Hmm.
9:09
Hmm, Hmm.
9:10
Hmm, Theresa.
9:12
- [Theresa] Good, it'in it?
9:14
- The kalamata olives.
9:15
All of it is good.
9:17
We're coming into the Fall season,
9:18
and nothing says Fall,
9:19
like a nice warm casserole out of your oven.
9:22
Y'all go to the grocery store, find your magazine,
9:25
make this for your family today.
9:26
And you'll really enjoy it.
9:28
Thanks for your time today, everybody.
9:29
I'll see you around the kitchen.
9:31
(plate taps)
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