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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.

Slow Cooker Mongolian Beef

 This takes minutes to throw into the crockpot and has such amazing flavor!

 1 ½ pounds Flank Steak

 ¼ cups cornstarch

 2 tablespoons Olive Oil

 ½ teaspoons mince Garlic, Cloves

 ¾ cups Soy Sauce       ¾ cups Water

¾ cups Brown Sugar

 1 cup grated Carrots

 green onions, for garnish


  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.

  2. 2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

  3. 3. Cook for high 2­-3 hours or on low 4-­5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

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