Description
This delicious Spaghetti Pie combines a flavorful meat sauce, a creamy cheese layer, and a spaghetti crust baked to perfection. It’s a comforting and unique way to enjoy classic spaghetti with a cheesy twist, perfect for family dinners and gatherings.
Ingredients
Scale
Cheese Layer
- 1 cup ricotta cheese
- 3 tablespoons cream cheese
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon parsley
- ½ teaspoon oregano
- ¼ teaspoon pepper
Spaghetti Crust
- ½ lb spaghetti
- 3 tablespoons butter
- 2 eggs, whisked
- ½ cup parmesan cheese
Meat Sauce
- 1 lb ground beef
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 24 oz marinara sauce
Cheese Topping
- 1 ½ cups shredded mozzarella cheese
Instructions
- Prepare Cheese Layer: In a medium bowl, combine ricotta cheese, cream cheese, salt, dried basil, parsley, oregano, and pepper. Mix well and set aside. Measure all remaining ingredients before starting.
- Preheat Oven and Boil Pasta: Preheat oven to 350°F. Bring a large pot of salted water to a boil for the spaghetti.
- Cook Meat Sauce: Season ground beef with salt and pepper. Heat a large skillet over medium-high heat, add ground beef and diced onions, cook and crumble until beef is browned and cooked through, about 7-10 minutes. Drain excess grease.
- Add Seasonings to Meat: Reduce heat to medium; add minced garlic, hot sauce, Worcestershire sauce, and Italian seasoning to the skillet. Cook for 2 minutes, then stir in marinara sauce. Reduce heat to low and let simmer uncovered while spaghetti cooks.
- Cook Spaghetti: Cook spaghetti in boiling water until al dente. Drain and return to warm pot.
- Toss Spaghetti: Add butter and parmesan cheese to the spaghetti, tossing to coat evenly. Then add whisked eggs and toss again until combined.
- Combine Spaghetti and Meat Sauce: Add 1 ½ cups of the meat sauce to the spaghetti and mix thoroughly. Remove from heat.
- Assemble Pie: Lightly grease a deep 9 or 10-inch pie pan or 2-2½ quart baking dish. Press the spaghetti mixture into the bottom to create a packed layer.
- Add Cheese and Sauce Layers: Spread the ricotta and cream cheese mixture over the spaghetti layer. Top evenly with the remaining meat sauce.
- Top with Mozzarella: Sprinkle shredded mozzarella cheese evenly over the top.
- Bake: Bake uncovered at 350°F for 30 minutes until the cheese is fully melted and hot. Optionally, broil at 450°F for a few minutes to brown the top, watching carefully to prevent burning.
- Rest and Serve: Remove from oven and let sit for 10-15 minutes to set before serving.
Notes
- Meat: A mix of ground beef and Italian sausage works great for richer flavor.
- Marinara Sauce: For best flavor, use high-quality marinara like Rao’s or Carbone.
- Mozzarella: Use low-moisture, whole milk mozzarella for proper melting (e.g., Galbani or Dragone).
- Parmesan: Freshly grate Parmesan cheese from a block for best taste.
- Cream Cheese: Philadelphia cream cheese from a tub melts best.
- Hot Sauce: Adds flavor without spiciness; Frank's Hot Sauce is recommended.
- Make-Ahead: Assemble but do not bake, cover and refrigerate up to 24 hours or freeze up to 3 months. Thaw completely before baking.
- Baking Tips: When covering with foil during reheating, spray the foil side with nonstick cooking spray to prevent sticking.
- Storage: Keep leftovers in airtight container in refrigerator up to 3 days or freeze up to 3 months; freezes and reheats well.
- Pasta Amount: When freezing leftovers, use just under ½ lb pasta to prevent overly dry texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg
