Moodle Pie

This recipe was originally named Moo Noodle Pie, was affectionately renamed by my 3 year old son, Beckett. Moooooodle Pie is his absolute favorite! I hope you enjoy it.  This recipe makes 2 pies.  I usually double it, and wind up with 4 Moodle Pies in the freezer. We can easily eat one of these every week.

Ingredients
12 oz box of spaghetti
4 eggs
1/2 cup shaved or shredded Parmesan cheese
1 shallot
2 cups sour cream
2 lbs ground beef
1 tsp garlic
2 small (6 oz) cans tomato paste
2 cups of water
12 oz bag shredded Mozzarella cheese
2 (TWO) aluminum or freezer safe pie tins

Freezer Prep: Prepare spaghetti per instructions on the box. While the spaghetti is cooking, brown shallots in a bit of olive oil until they are soft. Add sour cream to the browned shallots, and mix together. Turn heat off, and drain the spaghetti when fully cooked. 

Combine the eggs and Parmasean cheese in a large mixing bowl. Blend together, and when blended, pour in the cooked spaghetti. Turn the spaghetti to coat.  Pour the spaghetti into the two pie tins, and using a fork distribute around the pie tins, bringing the spaghetti up the sides of the tins creating a "crust".

Pour the sour cream mixture over the spaghetti.

Brown the ground beef and garlic until fully cooked. Drain off any excess fat, and pour the beef over the sour cream mixture, filling up your pie plates. Let this cool for about 5 minutes. Top with mozarella cheese, and cover with aluminum foil. Label pies and place in the freezer.

Cooking Instructions
Thaw.
Pre-heat oven to 400 degrees.
Bake for 30 minutes at 400.
Remove foil, and bake for another 10 minutes.

Serving Suggestions
Spring Mix Salad with mandarin oranges, parmasean cheese, and homemade ranch dressing.