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Nitsche's Recipes

Crock Pot Favorites

Spaghetti Pie


    • 12 ounces spaghetti, cooked, ½ cup cooking water reserved

    • 1 small yellow onion, chopped finely

    • 1 pound ground turkey or sirloin beef

    • 1 cup tomato paste, divided

    • 3 large eggs

    • 1 cup grated Parmesan cheese

    • 1 ½ cup shredded mozzarella

    • 2 tablespoons olive oil

    • Salt to taste

    • Preheat oven to 350 degrees. 

    • In a large skillet, sauté the onions until soft. Add ground turkey or beef, and ¾ cup of the tomato paste.

    • Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.  

    • In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and ¼ cup of the tomato paste.

    • Grease a 9 or 10-inch pie pan with olive oil.  Spread half the meat mixture over the bottom of the pan.  Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.

    • Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes.  Use a sharp knife or pizza slicer to cut into wedges like a pie.

Bacon Mac & Cheese



    • 1 pound Corkscrew Pasta .

    • 1 10.75-ounce can condensed Cheddar cheese soup

    • 2 cups whole milk

    • 2 12-ounce cans evaporated milk

    • 2 tablespoons butter, melted

    • 2 teaspoons Worcestershire sauce

    • 1 teaspoon mustard powder

    • 1/2 teaspoon freshly ground black pepper

    • 2 cups shredded sharp Cheddar cheese

    • 1 cup shredded Monterey jack cheese

    • 2 garlic cloves, minced

    • 12 slices cooked bacon, chopped and divided

    • Sliced scallions, for garnish (optional)

    • Spray a 6-quart slow cooker with cooking spray. Add the pasta.

    • In a large bowl, whisk together the condensed Cheddar cheese soup, whole milk, evaporated milk, melted butter, Worcestershire sauce, mustard powder and black pepper. Stir in the shredded Cheddar, shredded Monterey jack, garlic and half the cooked bacon.

    • Carefully pour the cheese mixture over the pasta and gently stir until all the pasta is coated.

    • Cover and cook on high for 30 minutes. Reduce the heat to low and cook for another 2 1/2 hours.

    • Stir in the reserved cooked bacon and serve garnished with sliced scallions if desired.

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