Spaghetti Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
433 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Pie
Description
The Spaghetti Pie turns cooked spaghetti into a firm crust blended with melted butter, eggs, and Parmesan cheese pressed into a pie plate. Over this base, a ricotta cheese mixture with dried parsley, oregano, and basil spreads evenly, adding creaminess and herbaceous notes. A savory meat sauce combines browned ground beef and Italian sausage with diced tomatoes and marinara sauce, poured over the ricotta layer. The pie is topped with shredded mozzarella and baked at moderate temperature until the cheese melts and the sauce bubbles. If the top browns quickly, foil can be tented to prevent burning. The layered casserole is allowed to rest before slicing into wedges, providing a handheld portion style. This dish is well suited to freezing in a disposable pan for up to three months and reheating from frozen in the oven. Portions can also be refrigerated and reheated later in microwave or oven, making it a flexible option for meal prep or casual family dinners.
Ingredients
- 6 ounces spaghetti
- 2 tablespoons butter melted
- 2 egg
- ½ cup Parmesan Cheese
- 1 cup ricotta cheese
- 1 teaspoon parsley dried
- ½ teaspoon oregano
- ½ teaspoon basil dried
- ½ pound ground beef
- ½ pound Italian sausage mild
- 1 (14-ounce) can diced tomatoes
- 2 cups marinara sauce
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F. Grease a deep dish pie plate.
- Cook spaghetti according to the package directions, then drain. Toss the spaghetti with melted butter, eggs, and parmesan. Press it into a crust in the pie plate.
- In a medium bowl, mix ricotta cheese, parsley, oregano, and basil.
- Spread the ricotta mixture over the spaghetti in the pie plate.
- In a large skillet, cook ground beef and Italian sausage, breaking it into small pieces as it cooks.
- When the meat is cooked through, drain the grease. Add diced tomatoes and marinara sauce to the skillet and stir to combine.
- Pour the meat sauce over the ricotta layer, spreading evenly.
- Sprinkle mozzarella cheese over the top of the meat sauce. Bake 20-25 minutes, until the cheese is melted and the sauce is bubbly.
- If the top browns too quickly, tent a piece of foil over the top of the pie to keep it from burning.
- Let sit for ten minutes, then cut into wedges and serve.
Notes
- Freeze in a disposable deep pie pan for up to 3 months and bake directly from frozen with added baking time.
- Store leftovers in airtight containers refrigerated for 3-4 days or freeze portions for 2-3 months.
- Reheat leftovers in microwave or oven until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 121mg | 40% |
| Sodium | 874mg | 36% |
| Potassium | 556mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 256mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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