Mexicali Pasta Pie
Submitted by amiewms
Mexicali pasta pie with a spaghetti crust, cottage cheese layer, and spiced ground pork with green chiles and tomatoes, topped with cheddar and crushed corn chips. All microwave.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minThis Mexican-inspired pasta pie uses cooked spaghetti mixed with beaten eggs and butter as a baked crust in a pie plate, then fills it with layers of cottage cheese and a spiced ground pork and tomato sauce topped with cheddar cheese and crushed corn chips. The whole thing cooks in the microwave.
The spaghetti crust is the clever part. Eggs bind the hot pasta together, and microwaving at half power sets it gently into a firm shell that holds its shape when you cut wedges. It’s sturdier than it sounds and adds a pasta layer to every slice.
The pork filling gets its Mexicali kick from green chiles, cumin, coriander, and garlic powder, thickened with flour and tomato paste into a meaty sauce that sits on top of the cottage cheese without making it soggy.
Kitchen Tips
- Drain the cottage cheese well before spreading it on the crust. Excess liquid seeps into the spaghetti and softens the crust.
- Rotate the dish as directed during each microwave stage for even cooking. Microwaves heat unevenly.
- Let the pie stand 5 minutes before cutting. The layers firm up and slices hold together much better.
- Grease the pie plate well so the spaghetti crust releases cleanly.
Variations
- Use ground beef or ground turkey instead of pork.
- Add a layer of sliced black olives or diced jalapeños for extra flavor.
- Swap the corn chip topping for crushed tortilla chips for a crunchier finish.
Ingredients
Directions
Crumble ground meat into a 2-quart casserole.
Add onion.
Micro-cook, covered, on 100% power for 5 to 6 minutes, or until meat is no longer pink, stirring once to break up.
Drain off fat.
Stir in undrained tomatoes, tomato paste, flour, and seasoning.
Micro-cook, covered, on 100% power for 7 to 8 minutes or until mixture is thickened and bubbly, stirring once.
Set aside.
Stir together beaten eggs, hot cooked spaghetti, and butter/margarine.
Form spaghetti mixture in a “crust” in a greased 10-inch pie plate.
Cover with clear plastic wrap.
Micro-cook spaghetti crust on 50% power for 5½ to 5½ minutes or until crust is just set, giving dish a half-turn after 3 minutes.
Spoon cottage cheese over bottom of crust.
Spread meat mixture atop cottage cheese.
Micro-cook, uncovered, for 3 to 5½ minutes or until hot, giving dish a half-turn after 5½ minutes.
Sprinkle with topping; let stand 5 minutes.
Cut into wedges to serve.
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