Spaghetti Pie
Turn simple ingredients into a comfort food masterpiece with this easy recipe for Spaghetti Pie made with ground beef and plenty of cheese.
Ingredients
- 1 pound (450g) ground beef or italian sausage
- 1 cup chopped onion white or yellow
- 2 cups (450g) marinara sauce
- 6 ounces (170g) spaghetti noodles cooked
- 3 tablespoons unsalted butter melted (plus more for greasing)
- ½ teaspoon garlic powder
- 1 large egg beaten
- 1 cup (3oz/85g) grated parmesan cheese divided in half
- 1 ½ cup (375g) ricotta cheese
- 2 teaspoons dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- 2 cups (12oz/340g) shredded mozzarella cheese
- parsley fresh or dried, for garnish
Instructions
- Preheat the oven to 350°F/180°C.
- In a large 12-inch skillet, cook and brown the ground beef/Italian sausage with the onions until no longer pink. Drain the fat, and stir in the pasta sauce. Set aside.
- Cook the spaghetti noodles according to the package instructions. Drain and place into a large bowl. Fold in 1 beaten egg, 3 tbsp melted butter, garlic powder and half of the shredded parmesan cheese with the noodles. Stir until combined.
- Lightly butter the inside of a large casserole dish. Gently place the noodle mixture in the bottom of the prepared dish. With the back of a spoon, lightly press the noodles into the sides of the dish to form a crust shape; leaving a slight cavity for the filling layers.
- In a small bowl, mix together the ricotta cheese, the last half of the parmesan cheese, dried oregano, basil and parsley.
- Scoop the ricotta cheese mixture into the top of the noodle crust and spread evenly.
- Next, add a layer of the meat and pasta sauce mixture. Top with mozzarella cheese.
- Cover lightly with a large piece of foil and bake in a preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 5 minutes or until the cheese is fully melted.
- Carefully remove the spaghetti pie casserole from the oven and let it cool slightly before serving.
Notes
- In place of the dried herbs listed here, use 3 teaspoons of homemade Italian seasoning.
- Small curd, full-fat cottage cheese can be used in place of ricotta cheese in this recipe.
- I don't suggest using low-fat or fat-free cheese in this recipe, as they can be dry and lack flavor.
- When cooking the spaghetti, be sure to cook it only until it is al-dente so that it won't overcook in the oven.
- Try adding a layer of spinach or baby kale to the spaghetti pie. Sauteed mushrooms would also be delicious.
- For a browned, crispy top, switch the oven to Broil, and heat for 5 minutes until the cheese starts to brown.
- To make ahead: Prepare the recipe as directed up to 2 days ahead of time, but cover and refrigerate instead of putting the casserole in the oven. Remove and bake as directed when it's time to eat.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Wrap unbaked spaghetti pie well, and freeze for up to 3 months. Allow to thaw fully in the refrigerator overnight, then bake as directed in the recipe.
Nutrition
Calories: 838kcal | Carbohydrates: 37g | Protein: 57g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 1673mg | Potassium: 808mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1709IU | Vitamin C: 8mg | Calcium: 927mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/spaghetti-pie/