Description
This Spaghetti Pie is a fun and comforting twist on classic spaghetti! With a “crust” made of pasta and a cheesy filling, topped with savory meat sauce and melted cheese, it’s baked to perfection for a family-friendly meal. Easy to make and easy to love!
Ingredients
Units
Scale
(Serves 6-8)
For the Pasta Crust:
- 12 oz (340 g) spaghetti
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter, melted
For the Filling:
- 1 cup ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
For the Sauce:
- 1 lb (450 g) ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- Salt and pepper, to taste
For Topping:
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil (optional, for garnish)
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch pie dish or a springform pan.
2. Cook the Spaghetti:
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and return to the pot.
- Stir in the melted butter, eggs, and Parmesan cheese until the pasta is evenly coated.
3. Prepare the Meat Sauce:
- In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Drain excess grease.
- Add the onion and garlic to the skillet and sauté until softened, about 3 minutes.
- Stir in the marinara sauce and let it simmer for 5 minutes. Season with salt and pepper to taste.
4. Assemble the Pie:
- Press the spaghetti mixture into the prepared pie dish, forming it into a crust that comes up the sides.
- Spread the ricotta mixture evenly over the spaghetti crust.
- Top with the meat sauce, spreading it evenly.
5. Bake:
- Sprinkle the shredded mozzarella cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
6. Serve:
- Let the spaghetti pie cool for 5-10 minutes before slicing.
- Garnish with fresh parsley or basil if desired, and serve warm with a side salad or garlic bread.
Notes
- Make Ahead: Assemble the pie and refrigerate up to 1 day in advance. Bake as directed, adding an extra 5 minutes if starting from cold.
- Vegetarian Option: Use sautéed vegetables like mushrooms, zucchini, or bell peppers instead of meat.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.