Weekend plans.....

As my husband pulls out of the drive for a day ridin with the boys, me and my best girls wonder aloud what we will do with a beautiful Saturday ahead of us! Perhaps a treasure hunt or two at the local thrift store.... I am in desperate need of a cute DIY! Lunch at Apple spice and a tour of the mall.... This girls day will be a real free for all!

What does spaghetti pie have to do with this post? Probably not much......

Sunday dinner is one of my favorite meals of the week! As requested by my nine year old we will be having spaghetti pie! This recipe is a family favorite! I like to use rotini noodles instead of spaghetti because it makes a better "crust" and the cheese and butter really get into those nooks and crannies! Enjoy!

Crust:
1 package cooked rotini noodles
2 tbs salted sweet cream butter
2 eggs
1/2 cup Parmesan

Sauce:
1 pound browned ground chicken
1/2 cup diced pepperoni slices
1 small onion diced
4 cups marinara

Filling:
1 cup ricotta
3 cups cottage cheese
1 cup mozzarella cheese
2 tbs Italian seasoning

Per heat oven to 350

Start by cooking noodles until they are soft but still slightly crunchy. This will keep your noodles from becoming too soft in the oven. Place noodles in a ungreased baking 9x13 baking pan. Add butter to noodles and allow them to cool. Once they have cooled beat the eggs and Parmesan cheese together and add to the noodles. Mix eggs into noodles thoroughly and press them into the pan forming your crust.

Set the noodle crust aside while you brown your ground meat and onion. Once browned and drained add the diced pepperoni and marinara. Simmer the sauce while you prepare the filling.

Combine the filling ingredients mixing well. Spoon the filling mix onto the prepared noodle crust making sure to cover the entire crust. Finally cover the filling with the prepared sauce. Top with additional cheese if desired! Cover with foil and bake for 40 minutes!

Serve with a veggie side and garlic bread!