Spaghetti Pie (Print Version)
# Ingredients:
→ For the Spaghetti Crust
01 -
6 ounces spaghetti, cooked according to package directions
02 -
2 tablespoons butter
03 -
2 large eggs, beaten
04 -
½ cup Parmesan cheese, grated
→ For the Cheese Layer
05 -
1 cup ricotta cheese
06 -
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
07 -
½ teaspoon dried basil (or 1 tablespoon fresh, chopped)
→ For the Meat Sauce
08 -
1 pound ground beef
09 -
½ small onion, finely diced
10 -
1 can (14.5 ounces) diced tomatoes, drained
11 -
2 cups pasta sauce
→ For the Topping
12 -
1 cup mozzarella cheese, shredded
# Instructions:
01 -
Preheat oven to 350°F. Cook the spaghetti according to package directions until al dente. Drain well and return to the pot. Immediately add the butter and toss until melted and pasta is coated.
02 -
Allow the pasta to cool slightly, then mix in the beaten eggs and Parmesan cheese. Toss until the spaghetti is evenly coated. Grease a deep 9-inch pie plate and press the spaghetti mixture into the bottom and up the sides to form a crust.
03 -
In a small bowl, combine the ricotta cheese, parsley, and basil. Mix well. Spread this mixture evenly over the spaghetti crust, creating the second layer of your pie.
04 -
In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain any excess fat. Add the drained diced tomatoes and pasta sauce to the skillet. Stir to combine and let simmer for 5 minutes.
05 -
Pour the meat sauce over the ricotta layer, spreading it evenly to create the third layer of your spaghetti pie.
06 -
Place the pie dish on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 20-25 minutes until the edges begin to brown and the filling is hot and bubbly.
07 -
Remove the pie from the oven and sprinkle the shredded mozzarella evenly over the top. Return to the oven for an additional 5 minutes, until the cheese is completely melted and starting to bubble.
08 -
Allow the spaghetti pie to cool for 10 minutes before slicing. This helps the pieces hold their shape better when serving. Cut into wedges like a traditional pie and serve warm.
# Notes:
01 -
This recipe is perfect for using up leftover spaghetti - just toss cold pasta with the butter, eggs and Parmesan.
02 -
For a spicier version, add red pepper flakes to the meat sauce or use a spicy pasta sauce.
03 -
Spaghetti pie reheats beautifully and tastes even better the next day as the flavors meld together.
04 -
This dish is perfect for meal prep as it can be made ahead, refrigerated, and reheated throughout the week.