Spaghetti Pie

spaghetti pie

I’ve seen quite a few recipes for spaghetti pie floating around Pinterest. They do look tasty, but most include cream of this-or-that soup and fake cheese. To quote Amy Poehler “Good for her, not for me.” I’m not claiming this is a totally healthy meal, I just draw the line a canned soup & “not cheese”.

Mueller’s gluten free spaghetti tastes just like “regular”. Nobody will know the difference. Cook it slightly under done, it will soak up a bit more liquid with the baking.

spaghetti

I used rabbit meat in this recipe because it is a truly healthy meat, plus rabbit meat has less of an environmental impact than some others. It’s also a very delicately flavored meat. It doesn’t have a strong taste like chicken or beef or pork (although I love those meats too!) “It’s a great ‘old-fashioned’ meat…”.

If you don’t have rabbit meat at your local market, chicken would work just fine. Or, if you just don’t feel comfortable cooking an exotic meat, feel free to borrow Amy Poehler’s quote. I don’t mind.

Most rabbit recipes require the rabbit to be cut into pieces, browned in a skillet and braised. The easiest way I have found to cook rabbit is to simmer it (whole, no cutting required) in salted water on very low heat. Because it’s not fatty, rabbit meat dries out easily. Low & slow is a good way to cook it.

  • 4 ounces gluten free spaghetti
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • 3 ounces cream cheese, at room temperature
  • 1 1/2 cups cooked & shredded rabbit meat
  • 14 ounce can diced tomatoes (juice & all)
  • 4 ounces cheddar cheese, shredded
  • 2 slices bacon, cooked, cooled & chopped
  • 1/4 cup chopped onion
  • a pinch each of salt, pepper & paprika

 

Cook noodles just until al dente. Drain, return to the pot, and stir in butter to melt.

In a large mixing bowl, stir together sour cream and cream cheese. Stir in rest of ingredients, including cooked spaghetti.

Pour into buttered, 10″ Pyrex pie pan.

Bake at 350, uncovered, for 30 minutes.

This recipe makes one pie, but next time I will double it. The leftovers are perfect to pack in lunches.

Spaghetti Pie
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Ingredients
  1. 4 ounces gluten free spaghetti
  2. 2 tablespoons butter
  3. 1/2 cup sour cream
  4. 3 ounces cream cheese, at room temperature
  5. 1 1/2 cups cooked & shredded rabbit meat
  6. 14 ounce can diced tomatoes (juice & all)
  7. 4 ounces cheddar cheese, shredded
  8. 2 slices bacon, cooked, cooled & chopped
  9. 1/4 cup chopped onion
  10. a pinch each of salt, pepper & paprika
Instructions
  1. Cook noodles just until al dente. Drain, return to the pot, and stir in butter to melt.
  2. In a large mixing bowl, stir together sour cream and cream cheese. Stir in rest of ingredients, including cooked spaghetti.
  3. Pour into buttered, 10" Pyrex pie pan.
  4. Bake at 350, uncovered, for 30 minutes.
  5. This recipe makes one pie, but next time I will double it. The leftovers are perfect to pack in lunches.
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Posted in Gluten Free Recipes, Main Dish, Uncategorized and tagged .