Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!

Art Imitates life…or spaghetti pie!

This recipe is inspired by the spaghetti pie that I recently ordered from Mazzaro’s Italian Market, an iconic Italian supermarket and deli, located in heart of St. Petersburg, Florida. Simply put…it was so darn delicious, that I wanted to figure out how to recreate this. Believe me, if my husband is requesting that I cook something, that means it is a GOOD recipe (and he is VERY picky)! Plus, given that I live over an hour away form the market, it would be too much to make the drive EVERY week!

A fresh batch of 8 spaghetti pies in a cupcake tin
A fresh batch of spaghetti pie that came out of my oven!

Folks, I present you with this unbelievably delicious spaghetti pie. Enjoy this with my delicious sundried tomato meat sauce…boy I tell you; the combination is heavenly and flavorful! The spaghetti pie is a solid standalone piece. It is the perfect portion savory portion of buttery and garlicky pasta goodness.  While it is tasty on its own, the sweetness of the sundried tomato combined with the beef gives this recipe a lovely balance of flavors which will delight your taste buds.

Do not let the complexity of my recipe photos intimidate you. This spaghetti pie and sundried tomato sauce recipe is quite simple to prepare. I have a good feeling that this recipe may even wind up on your family’s regular meal rotation.

A delicious bowl of spaghetti pie and sundried tomato meat sauce
A delicious bowl of spaghetti pie and sundried tomato meat sauce

I have spoken too much…let us move onto the recipe now, shall we?!

Spaghetti Pie and Sundried Tomato Meat Sauce

This delicious spaghetti pie and sundried tomato sauce dinner is so comforting, that you will feel like an Italian grandmother is feeding you dinner in her home!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: angel hair pasta, pasta, spaghetti, spaghetti pie, sundried tomato
Servings: 4
Calories: 504kcal

Equipment

  • Cupcake tin
  • Food processor

Ingredients

Spaghetti Pie

  • 8 oz. uncooked angel hair pasta
  • ½ cup shredded part-skim mozzarella cheese
  • 4 tsp. grated parmesan cheese
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 1 tbsp. dried oregano
  • Cooking spray

Sundried Tomato Meat Sauce

  • 1 cup sundried tomatoes or 4-6 sundried tomatoes
  • 2 tbsp. extra virgin olive oil
  • 8 oz. canned tomato sauce
  • 1 cup fresh spinach
  • 16 oz. 90% lean ground beef uncooked
  • ½ tsp. salt
  • ½ tsp. garlic powder

Instructions

Spaghetti Pie

  • Preheat oven to 350 Degrees F. While the oven is preheating, fill a large pot of water and allow to come to a rolling boil. While waiting for the water to boil, break the raw angel hair pasta into pieces that are about 3-5-inch-long strands. Once the water begins boiling, lower the heat to medium high and carefully add the angel hair pasta to the pot. Allow the pasta to cook for about 5 minutes. Immediately drain and rinse, afterward.
  • In a large bowl, combine the following ingredients: the cooked angel hair pasta, the egg, the parmesan and mozzarella cheese, the dried oregano, salt, and garlic powder. Gently mix until everything is well-combined.
  • Take your cupcake tin and coat 8 of the cupcake molds with cooking spray. Equally divide the pasta mix into 8 portions, and with a spoon, gently place each portion in each of your cupcake molds. Depending on the size of your cupcake mold, you may have to modify how many molds your ‘pie batter’ can be spooned into.
  • Bake the spaghetti pie for 25-30 minutes, or until the tops become lightly golden brown.

Sundried Tomato Meat Sauce

  • While the spaghetti pies are baking, cook your ground beef in a skillet on medium-high for 7-10 minutes, or until well-browned. Stir frequently. Make sure beef is broken into small pieces.
  •  While the ground beef is browning, place the following ingredients into your food processor: the sundried tomatoes, extra virgin olive oil, tomato sauce, salt, black pepper, and garlic powder. Blend for 30 seconds-one minute, or until the sundried tomato has become smooth, and turns this into a liquified sauce.
  • Once the sauce is blended and the ground beef has finished cooking, immediately lower the heat to medium-low and add the sundried tomato sauce to the ground beef mixture. At this point, stir in the fresh spinach. Allow to warm for at least five minutes, until the sauce is nice and warm, and the beef has absorbed some of the sauce.
  • Enjoy the spaghetti pies with the sundried tomato sauce!

Nutrition information per serving (approx. 2 spaghetti pies per serving): 163 Calories | 8 grams protein | 6.3 grams fat | 18.8 grams carbohydrates | 2.9 grams fiber | 8 ww smart points (green plan)

Nutrition information per serving (sundried tomato meat sauce): 339 Calories | 32.2 grams protein | 15.8 grams fat | 13.4 grams carbohydrates | 4.1 grams fiber | 8 ww smart points (green plan)

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Did you create this dish? What do ya think? Please let me know in the comments, below! 😀


An eagle-eye view One savory Greek-inspired stuffed waffle stacked in half on a plate against a wooden backdrop.

Greek-Inspired Stuffed Waffles

Are you looking for something delicious & unique to prepare for your family? These Greek-inspired stuffed waffles are sure to be a crowd-pleaser!

Jump to Recipe

Happy Valentine’s Day! To be honest, I’m not a chocolate and rose type of person. My husband and I have made a lovely little tradition out of making breakfast for dinner each year. Why? Because breakfast is literally our favorite type of cuisine!

One of my favorite breakfast items are definitely waffles, for sure. I love em’ with pecans, and I definitely love them with either whimsical sweet potatoes or topped with some good ol’ fried chicken. But me being the quirky individual that I am, I knew that I couldn’t just come up with any plain ol’ waffle recipe.

This past week, as I was trying to figure out what to cook for the week, I had a huge craving for Greek-inspired cuisine. But at the same time, I was also having a huge craving for breakfast. After playing around with a couple concepts, my Greek-inspired waffles popped in my head like nothing! Why not create and enjoy a savory waffle stuffed with amazing Greek delicacies, was my thought.

One savory Greek-inspired stuffed waffle stacked in half on a plate against a wooden backdrop. All of the stuffing is spilling out.

I finally came up with something that I really think you and your family will enjoy. Heck, you can even make this for tonight’s Valentine’s meal, and skip the hassle of eating out! The ground lamb is deliciously seasoned, and balances so well with the melted feta cheese-all of which is ‘waffled’ between two layers of crescent rolls. If you are plant-based, please feel free to swap out the ground lamb and feta cheese for an alternative ingredient, such as vegan feta, or chick peas for your protein. Either way, this Greek-inspired stuffed waffles dish will be a good one. I promise!

Recipe

Savory Greek-Inspired Stuffed Waffles

These yummy savory Greek-inspired waffles are sure to be a dish that you and your family will enjoy
Prep Time6 mins
Cook Time30 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Greek, Mediterranean
Keyword: Brunch, Waffles
Servings: 4 Servings
Calories: 483kcal

Equipment

  • 1 large skillet
  • Waffle iron

Ingredients

  • 2 cups rainbow Swiss chard or raw spinach
  • 1 small eggplant
  • ½ cup grape tomatoes
  • 8 oz. feta cheese
  • 8 oz. low-sodium tomato sauce
  • 16 oz Cans crescent rolls (or two 8 oz. cans)

2 tbsp. All-purpose Greek seasoning, or:

  • ½ tbsp. salt
  • ½ tbsp. pepper
  • ¼ tbsp. oregano
  • ¼ tbsp. parsley
  • ¼ tbsp. garlic powder
  • 1/4 tbsp. onion powder

Instructions

  • Dice eggplant into ½” cubes. You will then sliceeach grape tomato in half, and slice the Swiss chard into 1” pieces. Set allthe veggies aside.
  • Take a skillet and heat to medium-high for about30 seconds. Gradually add in the ground lamb and break into chunks. Once you doso, add in the rest of the chopped veggies, cover, and allow to steam for about5 minutes, or until the produce begins to sweat. Afterwards, remove the lid,stir several times, and finish cooking for 5 more minutes. During the last 5minutes, add the Greek seasoning to the mixture. Once the meat has browned, addin the tomato sauce, stir, and turn off the heat.
  • Take a cutting board or a large flat sheet, andbegin to spate each of the crescent pieces. Set aside.

Making the Waffles

  • Prior to pre-heating the waffle iron, use anonstick spray to coat both griddled sides. Cover each of the bottom quadrantswith two crescent triangles, until both form the shape of a rectangle, andcover the shape of each quadrant.
  • Divide the meat mixture into 8 sections (roughly2-3 tablespoons each). Spoon over each of the bottom pastry quadrants with 1section of the meat mixture. Afterwards, add 1 tbsp. of feta cheese on top.Then top each quadrant with two crescent roll triangles, until those form intoa rectangle big enough to cover the stuffing. Seal each pastry pocket closed.
  • (Optional) take a fork and crimp the edges ofeach pastry pocket.
  • Turn on the waffle iron, cover, and allow bothwaffles to cook for 6-7 minutes, or until golden brown.
  • (Optional step) You may have leftover meat. Ifyou do, feel free to spoon the remaining meat sauce mixture over each waffle.
  • Enjoy!

Video

483 Calories | 39g. Protein | 16g. fat | 49g. carbohydrates | 6.5g. fiber

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A close-up of five zucchini fritters served with marinara sauce

Zucchini Fritters

WARNING: These zucchini fritters are extremely addictive.

A close-up of five zucchini fritters served with marinara sauce
Zucchini Fritters

This year, my husband and I decided to become members of a local CSA (Community-Supported Agricultural system), and decided to become members of Steed Farm, the local CSA in our hometown. For those who are unfamiliar with the concept, a CSA is a system where the consumer has the opportunity to subscribe to the local harvest of a local farm or collective of farms (Click here if you’re interested in seeing my CSA video-its good stuff!).

I recently received my first share of produce, which was super exciting. No joke…we probably came home with about 7 pounds worth of produce. Among all of the goodies I received, I had two very large and hefty zucchini fruits. After trying to figure out how I was going to prepare them, I had an ‘A-ha!’ moment: Why not turn them into fritters?!?! I had most of the ingredients, to do so.

The Moment of Truth

After experimenting with this dish three different times, and modifying each of the ingredient quantities, I am proud to announce that I finally came up with a recipe that I am super proud of. Folks, I present you with my very tasty zucchini fritters. These fritters contain feta cheese, which naturally gives these the salt and amount of zing these babies need. If you don’t want to fry them, no worries! I included a step which shows you how to bake ‘em. These fritters are pretty low in carbs, which is why I opted for Almond flour in my recipe. But you can use whatever other type of flour you’d like! The flour ratio should still be the same.

A vertical stack of zucchini fritters

A couple disclaimers before I proceed:

  1. The quality of the skillet you use matters (take it from me). If you opt for frying, these fritters are prone to sticking on the bottom of the skillet and WILL crumble a part if you do not make sure that you do not have a non-stick surface.
  2. WARNING: These fritters are addictive. Even though they are low in carbs (per serving), you may wind up wanting to eat the whole batch. Just a heads up…

Aright, alright…here’s the recipe!

Zucchini Fritters

WARNING: These zucchini fritters are extremely addictive.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: low-carb, vegetarian
Servings: 8 servings
Calories: 197kcal

Equipment

  • Cheesecloth
  • Skillet
  • Spatula

Ingredients

  • 2 zucchinis medium
  • cups almond flour
  • 8 oz. feta cheese crumbled
  • 4 garlic cloves minced
  • 1 onion small
  • 2 eggs
  • 3 tbsp. cooking oil

Spices

  • 2 tbsp. dried oregano
  • 2 tbsp. parsley
  • 1 tbsp. crushed red pepper flakes

Instructions

  • Finely dice onion into ¼" cubes, and set aside.
  • Coarsely chop zucchini into 1” Cubes, separate them into three batches. Place each batchinto a food processor and pulse for about three seconds, two-three times, untilthe zucchini pieces are roughly ¼” in size. Repeat this step for each batch.
  • After all of the zucchini has been pulsed, take a cheese cloth, and squeeze as muchof the water out of the zucchini chunks, until almost all of the liquid has drained out. This will take about 3-5 minutes.
  • Combine all of the ingredients into a large bowl, except the oil. Gently stir untileverything looks evenly mixed.

Cookyour zucchini fritters using one of two methods:

  • Frying:Heat your large skillet to medium heat, and add the cooking oil. While theskillet is heating, take your batter, and create balls which are about one-one anda half inches in diameter. Creating the mini patties is best to use with atablespoon. Gently drop each medallion-sized patty into the skillet, and allowto fry on each side for about 2 minutes on each side (no more than three minutes),until each side is golden browned. Try not to fry more than five patties at atime. Repeat until all pieces are cooked.
  • Baking:Preheat oven to 350 degrees F. Once oven has pre-heated, lightly grease a largebaking sheet, and form mini patties the size of 1-1.5 inch medallions. Bakefritters for about 25-30 minutes, until the fritters have golden browned.
  • Enjoy your zucchini fritters with some marinara sauce, or sour cream!

Nutritional Information per serving (serving size- 4 fritters):

197 calories/ 10 grams protein/ 14.3 grams fat/ 8.6 grams carbohydrates/ 6 grams of fiber / 7 WW smart points (green plan)

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Cheesy Vegan Zucchini Lasagna

Unlike your traditional lasagna, this deliciously cheesy vegan zucchini lasagna is different because it is plant-based, and is lower-in carbs (if you’re counting!)

Pictured is a slice of the cheesy vegan zucchini lasagna, topped with fresh basil leaves, served on a medium-sized plate.

THIS. LASAGNA. TOOK. ME. PLACES.

Simply put: I have been craving lasagna for a while, so I was really looking forward to making this. However, unlike your traditional lasagna, this is different because it is vegan, and replaces zucchini for lasagna noodles, which makes this lower-in carbs (if you’re counting!).

This seriously turned out to be one of the most delicious lasagnas that I have ever tasted, and I’m not just saying that because I made it! It’s creamy, delicious, nutty, and extremely filling. Unlike most zucchini lasagnas I’ve had in the past, this one wasn’t soupy, nor did any excess liquid from the zucchini make the dish too wet. The consistency was just right-almost as if I were eating the traditional Italian Dish. The homemade cashew ricotta cheese was not only extremely delicious, but was very helpful in absorbing the excess moisture from the veggies.

Patience is a Virtue

Before I jump into the recipe, I will say that this cheesy vegan zucchini lasagna is going to take some time for you to prepare. Dedicate at least two hours for the preparation of this meal (which will include the ingredient prep and baking time). This dish was made almost completely from scratch, which means that I had to make almost every component with my own blood, sweat, and tears (you get it-I hope!). If you’re into prepping ingredients ahead of time, then you’ll be ahead of the game!

My advice: Patience is a virtue. Trust me. You’ll be licking your plate clean.

Let’s jump to the Cheesy Vegan Zucchini Lasagna recipe, shall we:

Cheesy Vegan Zucchini Lasagna

Ingredients:

For the noodles:

  • 2 medium whole zucchinis or one extra-large zucchini

For the sauce:

  • Two 8 ounce packages of portabella mushrooms
  • 5-6 large plum tomatoes
  • 2 large red bell peppers (or 4 medium bell peppers)
  • 4 cloves of garlic
  • 6-8 fresh basil leaves
  • ½ large onion, or 1 small onion
  • 1 cup fresh spinach
  • 2 tbsp. dried oregano seasoning
  • 1-2 tsp. crushed red pepper (optional)
  • 4 tsp extra virgin olive oil (evoo), divided into two teaspoons
  • Dash of salt & black pepper

For the cashew ricotta cheese:

  • 1 tsp evoo
  • 2 tablespoons nutritional yeast
  • 1/8 teaspoon onion powder
  • 1.5 cups raw cashews, soaked
  • ½ cup reserved water from soaked cashews
  • 3 tablespoons of lemon juice
  • 2 garlic cloves, or ¼ teaspoon of garlic powder (depending on how garlicky you like your ricotta)

For the topping:

  • Miyokos brand of Mozzarella cheese (optional, since this is my favorite store-bought vegan cheese)

Directions for the noodles:

  1. Slice the lengthwise with a mandolin. I highly recommend using a mandolin, for consistent slices. However, if you choose to slice these by hand, be sure to slice them no more than about 1/8” in thickness.
  2. These next two steps are optional, but HIGHLY recommended. To help get rid of the excess moisture from the zucchinis, place a large baking sheet with a layer of napkins, and salt the napkins. Then, lay each zucchini noodle slice over the salt, and try to avoid overlapping the slices. Liberally salt over the zucchinis, and let these ‘sweat’ for about 30 minutes. Afterwards, gently run your fingers through each slice over a sink or colander to get rid of the excess moisture and gently place the zucchini back into the pan, and once again avoid overlapping each slice.
  3. Preheat oven to 375 degrees Fahrenheit. Place the baking sheet(s) with the slices in the oven for ten minutes, to finish drying them off. The zucchini will now be ‘dry’ enough to use for the lasagna without making the dish too wet. Set aside.

For the meat sauce

  1. This step is best to do ahead of time-Preheat the oven to 450 degrees Fahrenheit. Slice the tomatoes in half, remove the bell pepper caps (with seeds), ad place these, along with the garlic cloves in a baking tray. Drizzle 2 tsp of the evoo over the produce and massage oil throughout. Bake these for about 25-30 minutes until the produce becomes wilted and has beautiful golden brown spots. Then place all the ingredients in a food processor and pulse several times until a sauce-consistency forms (I personally like my sauce on the chunkier side)
  2. While the zucchini is ‘sweating’, begin preparing the ‘meat’: coarsely dice the onion (to no more than ½” cubes), dice the garlic cloves into fine pieces, and crumble the portabella mushrooms until they are about ¼” sized pieces. You can either pulse these a couple times in a food processor or crumble them by hand. Up to you.
  3. Drizzle two tsp evoo on a skillet, preheated to medium high. Immediately place mushroom and onion mix into the skillet. Add the salt, black pepper, spinach, red pepper, and crushed oregano seasoning to mixture. Cover for the first 3 minutes to allow everything to wilt, then remove cover and stir mixture frequently for about 7 minutes, until the onions turn translucent, and the portabella begins to lightly brown.
  4. Add roasted tomato sauce mixture to the portabella ‘meat’ and let is simmer on low for about 10 minutes, or until more of the juices from the tomato mixture reduces.

For cashew ricotta:

1. Place all specified ingredients into (cleaned) food processor and let it blend for about 3-5 minutes, or until it has that thick, ricotta mixture. Be sure to check and stir periodically. That easy.

Directions for the Lasagna assembling:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Take an 8” casserole dish, and take about 2-3 tablespoons of meat sauce to spoon at bottom. This will help the lasagna become easy to scoop out (trust me!)
  3. Like any traditional lasagna recipe, gently layer the zucchini noodles, as the second layer. Then add about half or the ricotta mixture and gently spread. Then layer about a third of the meat sauce mixture. Afterwards, layer about 1/3 of the Miyokos mozzarella cheese. Then repeat this step, until you have about 2-3 layers of lasagna. Top with the rest of the sliced or shredded mozzarella cheese. Over with a sheet of aluminum foil
  4. Bake covered for 30 minutes. Afterwards, remove aluminum foil cover and allow to bake for 15 additional minutes.
  5. The hardest step (but a VERY important one!!). Let the lasagna rest for about 10-15 minutes-OR-until you feel like it is cool enough for you to eat.
  6. Quarter this lasagna with a spatula (or knife) and with your spatula, gently take each piece out, and plate.
  7. Devour this dish and enjoy!!!

Makes 4 servings (serving size: 1 hearty slice)

Nutritional information for the Cheesy Vegan Zucchini Lasagna:

502g calories/ 29g protein/51g fat/58g carbs/ 8.5g fiber

Have you made this? Did you alter this recipe in any way? Comment below!

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