Purists beware: Spaghetti Loaf
The scent of fresh-baked bread wafting from the oven disguises this spaghetti-pizza extravaganza.
It may be illegal in parts of Italy to pile all these goodies together into one dish, but as the marathon runners among us know, sometimes you need sustenance. And as the emotional among us know, sometimes you need comfort food.
Well, this dish is an unbeatable combo that provides everything you need and more:
- a little vegetable oil
- 10 oz ground beef
- 1 diced onion
- 1 minced garlic clove
- 1 tbsp oregano
- salt and pepper
- 1 2/3 cups crushed tomato
- 5 - 6 oz cooked spaghetti
- pizza dough
- 5 oz cubed cheese
- 1 whisked egg
- 1/3 cup parmesan
- Heat the oil in a pan and add the ground beef. Sauté it until it's light brown, then adding the onion, garlic, oregano, and a little salt and pepper (to taste).
- Now fill the pan with the tomatoes, adding the cooked pasta and mixing all the ingredients well.
- Roll out the pizza dough on a baking sheet and deposit all the contents of the pan onto the middle of the dough. Tuck the cubes of cheese evenly over the heap of noodles.
- Now cut the dough diagonally in from the corners to what will be the filling. Then cut again along the long sides at even intervals.
- Fold up the short ends first, and then the strips along the long side until the whole loaf is all packed in.
- Coat the top with the whisked egg and sprinkle with parmesan. Now place the loaf in the oven for 30 minutes at 320° F.
It may be tricky to categorize this dish but it's awfully easy to eat it. Don't let the purists put you in the corner: try this warm, delicious, filling hybrid and you'll see — it's worth it!