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#276 – Spaghetti Pie & Rhubarb Dessert

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Spaghetti Pie

  • 4 oz. dried spaghetti
  • 1 Tbsp. butter
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 8 oz. lean ground beef or bulk Italian sausage
  • 2 cups sliced fresh button mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped green sweet pepper
  • 2 cloves garlic, minced
  • 1 8-oz. can tomato sauce
  • 1 tsp. dried oregano, crushed
  • Nonstick cooking spray
  • 1 cup cottage cheese, drained
  • 1/2 cup shredded mozzarella cheese
  • Small fresh basil leaves (optional)

Preheat oven to 350 degrees.  Cook spaghetti according to package directions; drain.  Return spaghetti to warm sauce pan.  Stir butter into hot pasta until melted.  Stir in egg and parmesan cheese.  Meanwhile, in a 10-inch skillet, cook beef, mushrooms, onion, sweet pepper, and garlic until meat is browned and onion and mushrooms are tender; drain.  Stir in tomato sauce and oregano; heat through.  Coat a 9-inch pie plate with cooking spray.  Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust.  Spread cottage cheese over bottom and up the crust.  Top with meat mixture, then cheese.  Bake 20-25 minutes or until bubbly and heated through.  Cut into 6 wedges.  If desired, sprinkle with small fresh basil leaves.

Rhubarb Dessert

  • 3 cups flour
  • 1 1/2 cups brown sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1/4 cup flour
  • 1 1/2 cups white sugar
  • 1 cup half-and-half
  • 1/2 tsp. salt
  • 4 cups chopped rhubarb

Preheat oven to 350 degrees. Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9×13-inch pan. Bake crust until lightly browned, about 15 minutes. Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth. Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserve flour mixture. Bake 40-45 minutes until eggs are set and lightly browned. Serve warm or cold.

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