Spaghetti Pie

Name: Spaghetti Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 -8 Servings
Ingredients: 1 pound (450 grams) dried spaghetti; 2 large eggs; 2 tablespoons (30 milliliters) olive oil; 1/2 cup (40 grams) freshly grated Parmesan; 2 tablespoons (30 milliliters) olive oil; 1 yellow onion; 3 cloves garlic; 1 pound (450 grams) ground beef; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and freshly ground black pepper; 8 ounces (227 grams) cremini mushrooms; 25 ounces (709 grams) marinara sauce; 15 ounces (425 grams) ricotta cheese; 2 tablespoons chopped fresh parsley; Pinch Salt and freshly ground black pepper; 8 ounces (227 grams) shredded Mozzarella cheese; 1/4 cup (20 grams) freshly grated Parmesan cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
6 -8 Servings
Course
Main Course
Cuisine
International

Spaghetti Pie

Iris Warren

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A recipe for Spaghetti Pie! Spaghetti is layered with ricotta, a mushroom meat sauce, and mozzarella cheese, then baked until golden for a delicious and comforting meal.

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Ingredients

Servings

Spaghetti base:

1 pound (450 grams) dried spaghetti
2 large eggs
2 tablespoons (30 milliliters) olive oil
1/2 cup (40 grams) freshly grated Parmesan

Meat Sauce:

2 tablespoons (30 milliliters) olive oil
1 yellow onion peeled and finely chopped
3 cloves garlic peeled and minced
1 pound (450 grams) ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground black pepper to taste
8 ounces (227 grams) cremini mushrooms thinly sliced
25 ounces (709 grams) marinara sauce

Ricotta Layer:

15 ounces (425 grams) ricotta cheese
2 tablespoons chopped fresh parsley plus more for garnish
Pinch Salt and freshly ground black pepper

Topping:

8 ounces (227 grams) shredded Mozzarella cheese
1/4 cup (20 grams) freshly grated Parmesan cheese

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Instructions

To make the Spaghetti base:

Grease a deep 12 inch (30 centimeter) pan or oven safe skillet with butter or oil. Preheat oven to 350˚F (180˚C).
Bring a large pot of salted water to a boil. Add spaghetti and cook until almost al dente, but not quite tender. Drain well and set aside to cool slightly.
In a large bowl, beat together the eggs, 2 tablespoons (30 milliliters) olive oil, and 1/2 cup (40 grams) grated Parmesan. Add the slightly cooled spaghetti and toss to coat well.

To make the meat sauce:

In a large skillet, drizzle olive oil over medium high heat. Add the chopped onion and cook, stirring often, until softened. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
Crumble in the ground beef and cook, stirring to break up into small pieces, until browned. Season with oregano, basil, salt, and pepper.
Add the mushrooms and cook, stirring occasionally, until softened and most of the liquid has evaporated. Stir in the marinara sauce, reduce heat to medium low, and simmer for 15 minutes to thicken slightly and allow the flavors to blend.

To make the ricotta layer:

In a medium bowl, combine the ricotta, parsley, and a pinch of salt and pepper.

To assemble:

Spread the coated spaghetti across the bottom and sides of the prepared pan, pressing gently to cover in an even layer.
Spread the ricotta mixture over the spaghetti. Pour in the meat and mushroom sauce in an even layer. Cover with shredded Mozzarella and another 1/4 cup (20 grams) Parmesan.
Cover the pan with foil or an oven-safe lid and bake in preheated oven until heated through, about 30 minutes. Remove the foil or lid and bake until cheese is melted and bubbly, another 10 minutes.
Remove from the oven and allow to rest at room temperature for 10 minutes before garnishing with additional parsley, slicing, and serving.