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4 frozen beef or veggie burgers
3 cups leftover cooked spaghetti pasta, see tip below
1 1/2 cups flavourful tomato sauce
dried basil, or oregano leaves
1 cup grated cheddar
2 green onions, optional
Position oven rack on bottom shelf of oven. Preheat oven to 375F (190C). Cut frozen burgers into quarters. Arrange on bottom of a 9-inch (23-cm) pie plate. It's OK if they overlap a little. In a bowl, toss cooked spaghetti (it doesn't have to be hot) with sauce. Stir in a sprinkle of dried basil to enhance flavour. Mound sauce and spaghetti over burgers. Spread to evenly cover. Sprinkle with cheese. Place pie plate on a rimmed baking sheet. Bake, uncovered, on bottom rack of preheated oven until cheese melts and edge of pasta turns crispy, 35 to 45 minutes. Meanwhile, coarsely chop green onions. Remove pie plate from oven and scatter onions overtop. Let stand about 5 minutes, then slice into wedges. Great with a fresh garden salad.
Calories 214, Protein 12.8g, Carbohydrates 22.6g, Fat 8g, Fibre 3g, Sodium 569mg.
If you don't have leftover spaghetti, cook 1/4 (450-g) package, or about 3-1/2 oz (105 g) dry spaghetti following package directions. Drain well, then proceed with recipe as written.