Perfect Veggie Spaghetti Pie

This Perfect Veggie Spaghetti Pie recipe uses frozen vegetables and a quick sauce in the crockpot to create two meals in one! This easy baked cheese casserole is one of our family's favorite comfort foods, and the leftover sauce creates an extremely easy freezer meal to save for later with no extra time. It makes two easy freezer meals for new moms!
Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

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This is a recipe that keeps on giving.

Do you ever feel the need to give a friend a freezer meal? Maybe they just had a baby? Or, they’re recovering from surgery? Or, they’re just having a hard time?

Or, when you sense a busy season of life ahead, do you wish to stock up your freezer with a few extra meals, but struggle to find the time?

There is a reason this is the perfect recipe: it is two huge, family sized meals in one easy recipe!

Just toss the sauce in the crock pot over lunch, and you’re only a couple of quick and easy steps away that evening from dinner for that night PLUS a bonus meal to stick in the freezer for later or share!

Even better, there’s no chopping involved!

This Perfect Veggie Spaghetti Pie recipe uses frozen vegetables and a quick sauce in the crockpot to create two meals in one! This easy baked cheese casserole is one of our family's favorite comfort foods, and the leftover sauce creates an extremely easy freezer meal to save for later with no extra time. It makes two easy freezer meals for new moms!

It’s a wonderful recipe to have in your back pocket in preparation for the holidays!

I chose an Italian mixture for my frozen veggies. It contained zucchini, yellow squash, carrots, cauliflower, and broccoli.

You can also easily use any fresh veggies that you may have in your refrigerator. I chose to use frozen to save time, but fresh would also be very tasty!

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Ingredients

Sauce

  • 1 lb bag of frozen mixed Italian veggies
  • 1 15.5 oz can cannellini beans white kidney beans
  • 2 oz cream cheese 1/4 block
  • 1 8 oz can tomato sauce
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 c water
  • 1 tsp vegetable bouillon concentrate such as 'Better Than Bouillon' seasoned vegetable base

Spaghetti

  • 2 lbs spaghetti whole grain preferred
  • 1 tsp parsley
  • 1 tbsp olive oil
  • 1 1/2 c mozzarella cheese grated
  • 1 1/2 c swiss cheese grated
  • 1 2.5 galleon freezer bag

Instructions

  1. These instructions are for 1 dinner to enjoy immediately and 1 dinner to freeze for later.

  2. Add first 10 ingredients (veggies through bouillon) to a 3 quart or larger crockpot, and cook on low for 4-5 hours.

  3. After veggie sauce has cooked 4-5 hours, prepare spaghetti per package instructions. Drain, and drizzle with parsley and olive oil. Mix well until parsley is distributed.

  4. Combine mozzarella cheese and swiss cheese in a bowl. Set aside.

  5. Line a 9x13 inch casserole dish with excess foil, to allow top of casserole to be completely covered in foil. (Or, you can use a 9x13 inch disposable foil pan and cover with foil.)

  6. Place half of the spaghetti in a foil-lined 9x13 inch pan (or disposable foil pan). Cover spaghetti with half of the veggie sauce from crockpot. Top with half of cheese mixture (1 1/2 cups). Cover with foil, refrigerate overnight.

  7. After removing half of sauce, stir the remaining pound cooked spaghetti into the remaining sauce in crockpot. Top with remaining 1 1/2 cups of cheese mixture. Cook in crockpot on low until the cheese is completely melted. Serve immediately.

  8. The next morning, transfer the foil package from the 9x13 inch pan (or entire disposable pan) into a large 2.5 galleon freezer bag. Write recipe name, date, and cooking instructions on bag. Store in freezer for up to 3 months.

  9. To cook freezer meal: Remove from freezer bag. Carefully transfer foil package to 9x13 inch pan. Thaw casserole 24 hours, or overnight, in refrigerator. Preheat oven to 350 degrees fahrenheit. Bake, covered, for 20 minutes. Remove foil covering from the top, and bake another 5-10 minutes until cheese is turning golden brown. (Allow for additional 10-20 minutes of covered baking time if casserole is not completely thawed.)

This Perfect Veggie Spaghetti Pie recipe uses frozen vegetables and a quick sauce in the crockpot to create two meals in one! This easy baked cheese casserole is one of our family's favorite comfort foods, and the leftover sauce creates an extremely easy freezer meal to save for later with no extra time. It makes two easy freezer meals for new moms!

Pesto Ricotta Pita Pizzas

Brohgan Dieker

Brohgan Dieker

Brohgan Dieker is dedicated to answering the "what's for dinner" question with healthy, quick recipes that can accommodate busy schedules. She is a devout Christian, a wife and mother, and a lover of words and books. She lives in the beautiful Flint Hills of Kansas and holds a degree in English from Kansas State University.
Brohgan Dieker

Latest posts by Brohgan Dieker (see all)

Personal pita pizzas smothered in a garlic three cheese mixture (ricotta, mozzarella, parmesan) and topped with a thin decadent layer of pesto. Such a simple recipe. This personal pizza only takes minutes to assemble and bake. Perfect for a quick meal or even as a snack!

There are days when you just need to partake in something distinctly adult.

(Especially when you are a stay-at-home parent.)

Some people turn to wine. Some people turn to coffee. Some people turn to chocolate.

On this particular day, I chose to make myself a personal pita pizza. (Just look at those pretty little colorful tomatoes from my produce co-op! LOVE!)

These pizzas never fail to amaze me with their simplicity and their elegant flavor.

Plus, pizza = fun. I need more fun in my life, always!

Smothered in pesto and a ricotta-mozzerella-garlic mashup, this pizza is a recipe passed down from my mother to me. On busy days, these are a must make for me.

After my last final of college, I remember coming home to an empty house and quickly making myself one of these. It’s really the ultimate comfort food! Especially when things are feeling rushed or stressful.

It only takes minutes to assemble and uses ingredients that are often already stocked in my fridge. And, if you use foil like me, making this only dirties one bowl.

ONE BOWL. How often are you able to quickly make yourself a warm, cheesy comfort food without leaving a trail of dishes behind??! ALMOST NEVER.

Pop it in the oven until the garlic-y cheese ooze and the pesto glistens. Then enjoy as slowly as life allows!

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Pesto Ricotta Pita Pizzas

Personal pita pizzas smothered in a garlic three cheese mixture (ricotta, mozarella, parmesan) and topped with a thin decadent layer of pesto. Such a simple recipe. This personal pizza only takes minutes to assemble and bake. Perfect for a quick meal or even as a snack!
Servings 2

Ingredients

  • 1/3 cup Mozzerella
  • 1 tbsp fresh Parmesan plus additional for topping
  • 1 tsp minced garlic jarred
  • 1/2 cup fresh Ricotta
  • 1 tsp minced garlic
  • 2 pitas
  • 2 tsp jarred pesto
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine first four ingredients in a medium sized bowl with a fork until combined.
  3. Line a baking sheet with foil, and set pitas out on pan.
  4. Using fork, place half of the cheese mixture onto each pita and gently smooth evenly across surface.
  5. Spoon a tsp of pesto onto the middle of each pita. Gently smooth across cheese until there is an even coating.
  6. Bake in oven for 10 minutes, or until cheese is melted.
  7. Allow a few minutes to cool, add salt/pepper/parmesan as desired, then enjoy!

Christmas Breakfast Casserole

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Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too!  Make ahead and refrigerate overnight so that the flavors meld — it’s a little bit of Christmas that can be savored all year long!

I didn’t plan on baking this and photographing this in the middle of the night, honestly.  Last week, when I promised to share the recipe in which I used all the leftover sandwich crust from our tea party, I did not imagine my pajamaed self tip-toeing around the kitchen, silently, desperately cooking in the middle of the night.  Oh, parenthood.

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So don’t mind my dark pictures here.  Just get a chuckle at imagining me fumbling around trying to take the time to photograph this before gulping it down.

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I feel like I’ve been hungry since the day before the baby was born.  The other night, when a sleepy meltdown monopolized the evening and overtook dinner, I was starving.

I was so glad that I had this casserole in the fridge ready to just pop into the oven!

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Because who says that you can’t enjoy breakfast for dinner?

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Seriously, who?  I need a name?  Because I’m pretty sure that person is Bizzaro Brohgan.

(Don’t worry, I’m using the term “bizzaro” correctly.  I looked it up.)

Merry Christmas, everyone!

Note: I’ve had this recipe on my Pinterest board for ages. I think it originally came from a forum about favorite holiday recipes?  I don’t have the link to the forum, but here is the jpg for the original recipe:

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Thank you, Sherry McClure, whoever you are!

Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too! Make ahead and refrigerate overnight so that the flavors meld -- it's a little bit of Christmas that can be savored all year long!

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Christmas Breakfast Casserole

Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too! Make ahead and refrigerate overnight so that the flavors meld — it’s a little bit of Christmas that can be savored all year long!
Servings 10

Ingredients

  • 6 eggs beaten
  • 2 c grated cheddar cheese
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 6 slices of bread cubed (if you have leftover crust for some reason, like I did, you basically need enough to fill the casserole dish)
  • 1 lb sausage browned and drained (I recommend turkey sausage.)
  • 1/4 tsp pepper
  • 2 c milk
  • butter flavored cooking spray

Instructions

  1. Mix all the ingredients and put into a well-buttered baking dish (I used spray to save calories!).

  2. Let set 12 hours in refrigerator.

  3. Bake for 45 minutes at 350. 

  4. Whether it’s Christmas morning brunch or the middle of the night in summer, serve and enjoy!

Recipe Notes

Don’t use multigrain bread or bread with seeds that doesn’t have a soft texture. I did that once, and the change in texture isn’t something that I would recommend. I’m normally willing to sacrifice in the name of health, but this just wasn’t worth it. White bread or soft wheat bread is best.

Summer Vegetable Ravioli Salad

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A time saving weeknight dinner to save for the upcoming back to school nights! The simplest of recipes: frozen ravioli, steamed fresh summer vegetables, bottled pesto, and parmesan cheese. So yummy, nobody will believe that it only took minutes! Leftovers make great cold lunches too!

A time saving weeknight dinner to save for the upcoming back to school nights! The simplest of recipes: frozen ravioli, steamed fresh summer vegetables, bottled pesto, and parmesan cheese. So yummy, nobody will believe that it only took minutes! Leftovers make great cold lunches too!

 

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I have alluded to the fact that I often avoid the traditional grocery store when it comes to buying food, especially produce.  I did my time working at a grocery store after college, and as someone who has worked the back end of a produce department, I’m really not impressed.

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I started using a national produce co-op called Bountiful Baskets about five months ago.  The co-op is saving us money while encouraging us to eat more produce.  It is not local, but at least it is generally fresher and better quality than my local grocery store produce. My goal is to finish the co-op produce within the week to ensure that we’re getting enough fruits and vegetables in our diet. The co-op basket is often the inspiration for recipes that I come up with that week.

I’m not getting money for representing the co-op or anything. I just think their service is good and worth mentioning.  (Note to local readers: they normally deliver to Manhattan, but the local coordinators took a break for the summer, so I had to pick it up in Junction City the last couple of months.)

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The other night I just tossed a few of our co-op vegetables into the steamer basket and pulled some cheese ravioli out of the freezer. The entire dish only took about 3 minutes plus the amount of time it takes to boil water.  Way easy.

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So simple! So pretty!

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Sooooooo yummy!

Ingredients

  • 3 c summer vegetables, chopped. I used yellow squash, bok choy, and broccoli, but sweet potato, cauliflower, peppers, kale, spinach or other types of squash would also be yummy.
  • One bag of frozen cheese ravioli
  • 1/2 c Parmesan cheese
  • 2 tbsp pesto
  • Salt and pepper

Instructions

  1. Put a large pot of water on the stove on high and bring to a boil for the ravioli.
  2. Chop the vegetables.  Add an inch of water to the bottom of a medium pan with a steamer basket. Add vegetables to basket and bring to boil. Steam until desired texture is achieved.
  3. Add ravioli to boiling water and cook per package instructions or until all the ravioli begins to float.
  4. Drain ravioli and return to pan. Add steamed vegetables, cheese, pesto to pan and gently stir to combine. Salt and pepper to taste.
  5. Serve immediately. Serves 4

Optional tip: spoon leftovers into small containers to use as lunches throughout the week! Leftover ravioli salad is great cold too!

Have you ever tried a meat or produce co-op before?  I’d love to hear your thoughts!  The comments are open!

PB&J Heart Sandwiches

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This post is the fourth in a five day collaborative series with Non-Baker titled The Tea Party.  Go to Non-Baker to read about the delicious cakes and custard that we enjoyed at our Tea Party and about how to find happiness in the kitchen!

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Yesterday I wrote about kid-approved “Deviled” Egg Salad Sandwiches.

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Today, I am going to write about the other finger sandwich that I contributed to our tea party: peanut butter and jelly hearts.

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Remember, I was aiming for simpleKeep it simple, and bring people together.

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Use a cookie cutter on your bread.  I found if I cut it out just right, I could get three hearts out of a single piece of bread. (Don’t worry, I saved the crusts for a breakfast casserole recipe that I will be posting next week after the series is over!)

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Peanut butter first, and then top with jelly.  Keep it simple, and bring people together.

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I put the jelly in a sandwich bag and clipped the corner to make it go on more easily.  It’s certainly not anything like decorating with frosting, because it’s essentially made out of very stretchy chunks, but it worked well enough.  In other words, I had to squelch my inner control freak and go with the flow. Keep it simple, and bring people together.DSC_0978IMG_0827

It all worked out to be lovely in the end.

Cheers from the farm,

Brohgan

Please go to Non-Baker.com to view additional contributions to the series The Tea Party!

Choosing the Tea

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This is day two in the five day series of Non-Baker and Non-Chef posts titled The Tea Party.

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When Anna and I discussed the tea party, we had some great lofty ideas. Lavender and rose lemon aid. We imagined photographing everything on the screened-in back porch. I imaged three colorful types of finger sandwiches, delicately laid out on a three-tiered plate. Hydrangea blossoms and peonies were on the top of our shopping list.

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And then reality hit. Anna got sick with a fever hours after our planning meeting, which left her sick and in bed basically until the time of the event. My son decided to start waking up seven or eight times a night for who knows what reason. The weather turned absolutely nasty, with a hundred-plus degree days of muggy Kansas humidity. The flowers we envisioned weren’t available at our favorite florist.

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So we adapted.

And know what happened? We had a beautiful spread and a wonderful time.

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Memories were made. A new tradition was born. (We’re already discussing another tea party for October!)

It was much simplier than our original plan, which was a good thing. So much less to worry over.

One of my tasks was to choose the tea.

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The history of tea is long and complex spanning literally thousands of years. It likely originated in China during the Shang Dynasty (1600-1046 BC), or so I’ve read. From there it spread to Portugal in the 16th Century to Britain in the 17th Century to the rest of the world through the British Empire.  There is now over 3,000 varieties of tea to choose from.

I remembered reading that J. K. Rowling’s favorite tea was Lancashire tea. I thought I would begin my quest there. I imagine that Queen Rowling probably has great taste in tea.

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You know how I was talking about reality earlier?

No, I did not have any special tea imported through Amazon.uk. I didn’t even buy the dusty box of expensive tea that was stocked in the British section of my local grocery store.

Instead I went back to a couple of old favorites of the standard grocery store variety. We enjoyed Bigelow English Tea Time and Twinnings Lady Grey. We discovered that both are old favorites for several of us.

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Isn’t that the point of Non-Chef?

Life is crazy. There is always the daily grind, but then there is always this other stuff that we need to do too, and it all starts piling up and getting out of control.

Keep it simple, and bring people together.

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Check in tomorrow for day 3 in the series The Tea Party: a recipe for Deviled Egg Sandwiches!