Got some spaghetti noodles left, but not enough sauce to make a whole ‘nother dinner from it? Turn it into Bird’s Nest Pie. Now there are official recipes out there for this, but I just make it up as I go along based on what I have leftover. For our family of 6 (and sometimes 8 with the two little girls that I babysit) I use a 9 x 13″ casserole dish, but if you had a smaller family you could use an actual pie plate (I used to do that). Anyhow, mix leftover spaghetti noodles with an egg or two (if you are making enough for a pie plate, then mix with one eggs, if you are doing a 9 x 13″ casserole dish, use two eggs), some parsley and a handful or two of parmesan cheese or a scoop or two of cottage cheese (which is what I used this week). Place in your dish. Next your going to spread it with a layer of sour cream (or you could use cottage cheese, or ricotta cheese), then some meat (whatever you have leftover…..we like italian or polish sausage chopped up and put in this layer. Cover the whole thing with a cup or so of sauce…..didn’t have any sauce leftover? No problem, go to your handy dandy pantry and pull out a small 8 oz can of tomato sauce, a small 6 oz can of tomato paste, some garlic salt, onion powder, and a little italian seasoning if you like and mix it all together and make a sauce to pour over the top. Now you can wrap this well and freeze for up to 3 months (just be sure to thaw it completely to bake if you have it in a glass or ceramic or stoneware dish), or you can put it in the fridge overnight and bake the next day.
For baking, 350 degrees for 35 minutes -1 hour or until it is hot all the way through. (The timing is completely dependant upon what size pan you are using).