Print the recipe page!  spaghetti pie

Adapted for food storage from this  Mel’s Kitchen recipe, which she says happens to be her family’s favorite dinner, this one’s a sure “kid and family” pleaser.  The recipe calls for 4 oz  “1/3 less fat” cream cheese, which cooperates perfectly with our pantry-made cream cheese recipe!  If making 100% with food storage and trying to cook the Spaghetti Pie in a sun oven (mid morning is best), consider making the cream cheese the night before, (allowing it to strain overnight) so it’s ready to go in the morning.

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Ingredients:

Pantry-made Cream Cheese (makes 4 oz.)

3/4 cup Heavy Cream Powder

1 1/2 cup warm water

1/4 tsp. salt

2 1/4 tsp. white vinegar

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Spaghetti Pie

(*1 recipe Pantry-made Cream Cheese)

12 oz. thin spaghetti or vermicelli noodles

2 1/2 cups freeze dried ground beef 

3/4 cup freeze dried onion flakes

2 cups water

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. dried basil

1 tsp. salt

1/2 tsp. black pepper

1 (28 oz.) can crushed tomatoes

1 (16 oz.) can tomato sauce

1/2 cup sour cream powder (mixed with 2 TBS water)

3/4 cup freeze dried mozzarella cheese (rehydrated using 3/4 cup water)

3/4 cup Parmesan cheese

4 quarts water (for boiling)

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Supplies:

Cheesecloth

Deep dish pie plate

paper towel (for rehydrating the cheese)

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Instructions:

Prepare cream cheese at least 2-3 hours ahead of time.  Ideally, for the thickest and creamiest cream cheese, it’s best to allow it to strain for 6-8 hours.  To do this, heat 1 1/2 cup water over medium heat.  Once warm, add the powdered heavy cream and combine until smooth.  Heat all just until boiling.  Remove from heat and add 2 tsp. vinegar.  Turn down the heat to medium-low and stir until the cream begins separating into curds.  Pour into a colander draped with cheesecloth and allow to strain.  Return the “milky” whey (from the first strain) to the pot, adding 1/4 tsp. vinegar to curd.  Strain a second time through the cheesecloth.  Once strained curds have cooled to room temperature, you can (gently) squeeze the ball of cheesecloth to remove the remaining whey or allow to continue to strain overnight.  Once ready, transfer the soft cheese to a bowl and add salt.  To “cream” it, blend with a mixer or egg beater until smooth.

Rehydrate ground beef and onions using 2 cups hot water.  Allow to soak for 10 minutes; drain excess water.  Lightly spray the pie dish with cooking spray.

In a large skillet, combine the ground beef and onions, crushed tomatoes, tomato sauce, garlic powder, oregano, basil, salt and pepper.  Heat, covered, to simmer. Once the lid and sauce are hot, transfer to a Wonder Oven to continue simmering while continuing on with the recipe.

Rehydrate the freeze dried mozzarella cheese.  To do this, add water (room temperature or cool), in a shallow dish soaking for 3-5 minutes.  Drain and transfer to a plate lined with paper towel.  Blot dry with additional paper towel and set aside.  Separately, combine the sour cream powder with 2 TBS water and whisk until smooth.

Heat 4 quarts of water to boiling.  Salt the water and cook the pasta for 5-6 minutes until al dente.  Drain and immediately add the prepared cream cheese, using tongs to gently lift the pasta up and over until the cream cheese is mostly melted.  Add in the sour cream mixture, 1/2 cup of the prepared mozzarella cheese and 1/2 cup of the Parmesan cheese.  Add 2 cups of the simmered sauce, reserving the remaining sauce for serving.  Mix all together and pour into prepared pie dish.  Using the back end of a spatula, press the noodles into the dish and flatten the top evenly.  Sprinkle with remaining mozzarella and Parmesan cheese.

Bake at 375 for 20 minutes. Allow to stand for 10 minutes before cutting and serving.  Cut into slices and serve with remaining red sauce.

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Making the cream cheese:

Heat  1 1/2 cups water and heavy cream powder just until boiling.  Add 2 tsp. vinegar and decrease heat to medium low.

The cream will begin separating into curds.

Once curds have developed, strain through cheesecloth draped over a colander. After most of the liquid has strained through, the remaining “milky” whey can be reheated on the stove, 1/4 tsp of vinegar added and the process of curdling and straining repeated.

Once cooled 2 hours or strained overnight, gently squeeze the cheesecloth to discard any remaining liquid.

Whisk (or use an egg beater) to “cream”.

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Preparing the Spaghetti Pie

Rehydrate the freeze dried ground beef and onion together using 2 cups of water.  Also, prepare your pie dish with cooking spray.

Once the ground beef and onion are ready, in a skillet, combine them with the can of tomato sauce, crushed tomatoes, garlic powder, oregano, basil, salt and pepper.  Heat over medium low, covering with a lid until all is hot including the lid.

Transfer to a wonder oven to continue simmering while you move on with the recipe.

Begin boiling 4 quarts of water.  While waiting, prepare the freeze dried mozarella cheese by soaking with cool (or room temperature) water in a shallow dish for 3-5 minutes.  Drain and blot dry with a paper towel and set aside.

Separately, mix the sour cream powder using 2 TBS water, whisking until smooth.

Once the water is boiling, add salt and cook the noodles for 5-6 minutes, until al dente.  Be aware of the quantity of noodles you’re preparing;  too many and you’re pie won’t fit into your baking dish!  For my 16 oz. box here, I reserved 2 servings worth (or 4 oz) before tossing them in.

Once the noodles are cooked, get ready to work fast.  Have your sour cream mixture set out, your Mozzarella and Parmesan cheeses pre-measured (1/2 cup each) and your cream cheese ready to go.  Once you drain the noodles you’ll immediately return them to the pot and add the cream cheese (until mostly melted) followed by the sour cream mixture and the  two cheeses.

Now add in two cups of the red sauce and stir it all together.

Pour into the prepared pie dish, flatten with a spatula and sprinkle with the left over cheese.

Bake 20 minutes in a 375 degree (conventional) oven or in a sun oven (usually double the time).  Half way through the baking time, the cheeses were browning a little more than I wanted them to (by conventional oven) so I covered it with foil.  {P.S.–Freeze dried cheese is sensitive to browning and burning more quickly from what I’ve noticed.}

Allow to stand 10 minutes to set before slicing…

Be sure to top your serving with some of the red sauce and enjoy!