We are thrilled to introduce our new food/recipe contributor, Sue Malat! Sue is a health coach and the owner of Elev8 Your Plate. She leads cooking classes for kids and adults, teaching recipes that focus on simple, healthy and balanced meals. In her weeknight Zoom classes for kids, she teaches kids to cook dinner (and dessert!) that families can eat that night – kids have a fun, educational class AND dinner is all ready by the time they are done!
Here is one of Sue’s favorite weeknight (or any time!) main dishes:
8 oz of spaghetti or angel hair pasta (about ½ of a standard package) – cooked according to package directions
2 Tbsp butter, melted
2 large eggs, beaten
1/3 cup grated parmesan cheese
½ chopped onion – optional
1 clove of garlic, minced
1 lb ground beef or turkey
1.5 cups of chopped veggies – mushrooms, spinach, broccoli, zucchini
1 Tbsp olive oil for veggies
Feel free to add some chopped veggies to a meat filling
Or omit the filling entirely and just make the pie with sauce and cheese
1 cup ricotta cheese
2 cups of favorite tomato/marinara sauce
½ cup shredded mozzarella
Fresh basil for garnish
Preheat oven to 350 degrees.
Grease a spring form pan (or deep pie dish).
Place prepared pasta in a large mixing bowl.
Add butter, eggs, parmesan cheese.
Toss with tongs until well combined.
Transfer mixture to pan/pie dish.
For Meat option – In a skillet, combine meat, onions and garlic and sauté until meat is brown and cooked through.
For Veggie option – Heat 1Tbsp of olive oil in a skillet, add chopped veggies and
sauté until softened 5-7 minutes.
Add tomato sauce to your filling mixture. Mix and set aside.
Spread a layer of ricotta cheese over the spaghetti. Next, spread the filling mixture
over the ricotta cheese.
Top with shredded mozzarella. Bake for 30 minutes until spaghetti is set and cheese
Let it cool for 10 minutes, allowing it to set a bit more before slicing into wedges.
Garnish with fresh basil and enjoy!