Leftover Spaghetti Pie Recipe

Well, I haven't inspected my freezer or pantry yet but I am using what I have on hand for meals. Today consisted of leftover blueberry muffins for breakfast, salad with hard-boiled eggs for lunch and leftover spaghetti made into a delicious pie and salad for dinner. Can I just say, this pie is delicious. I threw things together I had in the 'fridge. You may have the same things hiding in yours too, after a spaghetti dinner. Here's what I came up with: Left-over Spaghetti Pie Crust butter Leftover, cooked spaghetti egg white salt pepper mozzerrella cheese dried basil Melt a blob of butter (enough to coat bottom of a pie plate)in the microwave in a pie dish. With your hands, mix in an eggwhite into the cooked spaghetti. Add salt and pepper and mix. Place in the bottom of the pie plate, pressing up the sides. Filling leftover spaghetti sauce cottage cheese or ricotta cheese salt and pepper dried basil parm cheese mozzerella cheese cooked veggies - whatever you have. I used halved cherry tomatoes, zucchini, onions and peppers that were left over from the other night's grilled veggies. Put leftover meat or meatless leftover sauce on top of spaghetti and spread. Mix cottage or ricotta cheese with salt and pepper, basil, parm cheese and small handful of mozz cheese. Place over sauce and spread. Add on cooked veggies. If you don't have cooked veggies in the fridge, you can use some frozen thawed spinach with the water squeezed out. Top with more mozz cheese. Bake at 350 for 30 minutes. Serve with salad. It's really, really good!