Emeril's My-Oh-My Spaghetti Pie
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As Emeril says himself, "Hey, this is the real thing -- you're really cooking with this book, so get ready to make some kicked-up food that your family ad friends will love. Gooey Cinnamon Buns, Baby Bam Burgers, Ka-Bam Kabobs, Creamy Dreamy Orange Freezes! Sound good? They taste even better -- and you can make them yourself!"

Every recipe has been chosen and tested by Chef Emeril and by kids, too, so you know they have to be good -- and good for you! Best of all, all grown-ups can use this book with you. Cooking together is a great way to have fun and make sure you stay safe.

So if you want to make delicious food and have a good time doing it, put on your apron, roll up your sleeves, and follow Chef Emeril into the kitchen. . . .

Emeril's My-Oh-My Spaghetti Pie
Reprinted by permission of Emeril.com and may not be reproduced without the expressed written permission of the author. EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT ©2001. ALL RIGHTS RESERVED.

This layered pie is a really kicked-up idea for leftover spaghetti noodles! I use mozzarella cheese in this recipe, but go ahead and make yours with whatever cheese you like best. Cheddar, Monterey Jack, or even smoked Gouda would be great.

Yield
6 to 8 servings

What you need:

• 11/4 teaspoons salt
• 2 cups broccoli, cut into small flowerets by using only about an inch of the stem
• 2 teaspoons olive oil
• 1 cup chopped yellow onion
• 2 teaspoon minced garlic
• 21/2 teaspoons Baby Bam (see below)
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/2 pound ground beef
• 8 large eggs
• 1/2 cup milk
• 1/2 cup finely grated Parmesan cheese (about 2 ounces)
• 3 cups cooked spaghetti
• 1 heaping cup grated mozzarella cheese (about 4 ounces)
  
  Tools
  Measuring cups and spoons, cutting board, knife, grater, garlic press (optional), 21/2-quart saucepan, oven mitts or pot holders, colander, medium skillet, large mixing bowl, wire whisk, 2-quart casserole dish, fork

What you do:

1. Make sure the oven rack is in the center position and preheat the oven to 375ºF.
2. Bring a small saucepan of water to a boil over high heat.
3. Add 1/2 teaspoon of the salt and the broccoli and cook for 3 minutes, until the broccoli is slightly cooked but still crisp and bright green. This is called blanching.
4. Using oven mitts or pot holders, remove the saucepan from the heat and drain the broccoli in a colander set in the sink, pouring away from you. Rinse under cold running water. Set aside to drain.
5. Heat the oil in a medium skillet over medium heat. Add the onions, garlic, 1 teaspoon of the Baby Bam, the parsley, basil, 1/4 teaspoon of the remaining salt, the pepper, and ground meat, and cook, stirring, until the meat is no longer pink (that means it's cooked through) and the onions start to brown, about 8 minutes.
6. In a large bowl, whisk together the eggs, milk, the remaining 11/2 teaspoons of Baby Bam, and the remaining 1/2 teaspoon of salt. Add the Parmesan cheese and whisk well to combine.
7. Spread the cooked spaghetti evenly in a casserole dish.
8. Pour the meat mixture over the spaghetti and toss with a fork to combine.
9. Place the blanched broccoli on top of the spaghetti.
10. Pour the egg mixture over the spaghetti.
11. Sprinkle the spaghetti evenly with the mozzarella cheese and bake it in the oven until golden brown, about 20 to 25 minutes.
12. Using oven mitts or pot holders, remove the casserole dish from the oven and let it rest and firm for 5 minutes before serving.

Have a grown-up help you take the skillet from the stove and pour the meat into the casserole. Be careful carrying the full casserole dish to the oven and placing it inside-and even more careful taking it out of the oven! It's heavy!

Some of Emeril Lagasse's biggest fans are kids of all ages, and he's their fan in return. He works with a number of children's charities, including St. Michael Special School for Exceptional Children in New Orleans, the Make-A-Wish Foundation, and the Andre Agassi Charitable Foundation. He enjoys working with kids and has made several appearances in schools throughout the country as part of a special contest held by the Food Network called "Kick Up Your School Cafeteria." This book was conceived especially for kids, to encourage them to cook and have fun with it, but also to help them discover their own creativity in the kitchen.'

Sue's Aglio e Olio
This recipe comes from Sue who is a vegetarian and an adventurous experimenter who loves to cook with her son. This recipe is a delightful blend of lots of garlic, chili peppers and Parmigiano Reggiano.
She says, "My seven year old son and I were making a recipe from your website the other day (Emeril's My Oh My Spaghetti Pie) and he insisted on sending in the recipe for Aglio e Olio. My family loves it! I believe it is a traditional Italian recipe. The original called for chicken stock, but I make it with seasoned salt because we are vegetarian. We enjoy experimenting with new recipes, especially from other cultures, and I am looking forward to trying more recipes from your site."

Cyndee's Strufoli & Fiadone
This is a great pair of Italian recipes from Cyndee who offers this baked blend of honey and nuts along with another zesty lemon recipe. She says, "I have been making this for about 25 years.  I love all kinds of Italian food and make quite a lot of it.  I do not remember where I originally got this recipe from, all I know is that it is a keeper and is one of my daughters favorites."

Rachael Ray's Weekend Spaghetti & Meatballs
This recipe is from Rachael Ray's new cookbook, Comfort Foods. It is packed with family favorites that can be made in thirty minutes or less! She has over 80 fast, fresh, and easy to prepare recipes. See an interview with this author as well as a quick 'n easy recipe that you'll love!!

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