Thursday, March 17, 2011

Italian Pot Pie

Wanting to make something that took no effort on a day when I wasn't feeling well, I invented something, in hopes that it would be edible. Reaction from the rest of the family was that I better write a recipe down so that the dish can be replicated.

spaghetti sauce
frozen spinach
cream cheese
American cheese
pot-pie topping

Pour ½ pint of marinara sauce into the bottom of an 8x8" baking dish. Add enough meatballs to cover the bottom of the pan; I used twenty-four 1½" diameter meatballs. Pour another pint of spaghetti sauce on top of the meatballs. (If your meatballs are still frozen, begin baking this part of the dish while you assemble the other ingredients.)

If your frozen, chopped spinach is not thawed yet, begin boiling it according to the directions. When thawed or simmered, drain well.

Stir together the spinach and about 3-5 ounces of softened cream cheese. When your meatballs are thawed, put the layer of spinachy cream cheese on top of the tomatoey meatballs.

Add the pot-pie topping.
3/4 cup flour (mostly whole wheat)
1 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
with --
1 egg
1 Tbsp oil
1/2 cup milk
1/2 tsp vanilla
1/2 cup shredded cheddar

(You can leave the cheese out of the batter, and place a solid layer of American cheese slices between the cream cheese and the top crust.)

Bake about 20 minutes at 350°, until crust is done. Before serving, warm the few ounces of spaghetti sauce left in the jar, and pour over the top of your pot pie.

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