I’m a freak for vegetarian comfort food. Unfortunately, vegetarian comfort food generally isn’t much less fattening than its meat-laden brethren. Bummer!
This pot pie pasta, though, is much healthier than anything labeled “pot pie” would seem. It isn’t packed with loads of butter and gobs of cheese. It’s inspired by one of the most classic comfort food recipes of all time – chicken pot pie – minus a huge quantity of heavy gravy, and no pastry in sight.
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Have you ever had a spaghetti pie? You know, spaghetti noodles are mixed with eggs and cheese and pressed into a pie plate to act as the “crust,” then filled with sauce and cheese? It’s terrific comfort food. The spaghetti packs together to create the perfect texture, and gets kind of crispy around on the edges. And then it’s baked with sauce and cheeses. Yum.
I have a go-to spaghetti pie recipe that I’ll undoubtedly share here someday, but I decided to turn the idea upside down – literally – and share this one first: Spaghetti Pot Pies.
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