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Spaghetti Pie

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This Spaghetti Pie is a comforting baked pasta casserole featuring a crispy spaghetti crust, savory meat sauce, creamy cheese filling, and a golden mozzarella topping. It’s an easy family-friendly dinner that’s perfect for weeknights, potlucks, or meal prep.

Ingredients

  • 12 ounces spaghetti
  • 1 pound ground beef or Italian sausage
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 cups marinara or pasta sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta or cottage cheese
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley
  • Fresh basil, for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or round baking dish.
  2. Cook the spaghetti according to the package directions until al dente. Drain well.
  3. Whisk together the eggs and Parmesan cheese, then toss with the cooked spaghetti until evenly coated.
  4. Press the spaghetti mixture firmly into the prepared baking dish to form a crust.
  5. Heat the olive oil in a skillet over medium heat. Cook the onion until softened, then add the garlic and ground beef or sausage. Cook until browned and drain excess fat if needed.
  6. Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
  7. Spread the ricotta or cottage cheese evenly over the spaghetti crust.
  8. Spoon the meat sauce over the cheese layer.
  9. Top evenly with the shredded mozzarella cheese.
  10. Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
  11. Let the pie rest for 10 minutes before slicing. Garnish with fresh parsley and basil if desired before serving.

Notes

  • Substitute ground turkey or ground chicken for a lighter version.
  • Add sautéed mushrooms, spinach, zucchini, or bell peppers for extra vegetables.
  • Use cottage cheese instead of ricotta for a lighter filling.
  • Add crushed red pepper flakes or spicy Italian sausage for extra heat.
  • Gluten-free spaghetti works well as a substitute.
  • Assemble the pie up to 24 hours ahead and refrigerate before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat in a 350°F (175°C) oven for the best texture.

Nutrition

Find it online: https://thefamilycooking.com/spaghetti-pie-3/