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A hearty and comforting casserole with a unique spaghetti crust, filled with a rich meat sauce and three kinds of cheese. This baked spaghetti pie is a family-favorite dinner that's perfect for using up leftover pasta.
Preheat oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate. Bring a large pot of salted water to a rolling boil.
Cook spaghetti according to package directions until al dente, typically 8-10 minutes. Drain thoroughly and return to the pot.
While the spaghetti is hot, add the melted butter, beaten eggs, and 1/2 cup of Parmesan cheese. Toss quickly and thoroughly to combine. Press this mixture firmly and evenly into the bottom and up the sides of the prepared pie plate to form a crust.
In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the ground beef and garlic, cooking and breaking up the meat until it's no longer pink, about 5-7 minutes. Drain off any excess grease.
Stir the tomato sauce, drained diced tomatoes, Italian seasoning, sugar (if using), 1 tsp salt, and black pepper into the skillet with the beef. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
To assemble the pie, spread the ricotta cheese in an even layer over the bottom of the spaghetti crust. Pour the meat sauce over the ricotta. Top evenly with the shredded mozzarella cheese.
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
A hearty and comforting casserole with a unique spaghetti crust, filled with a rich meat sauce and three kinds of cheese. This baked spaghetti pie is a family-favorite dinner that's perfect for using up leftover pasta.
This italian_american recipe takes 70 minutes to prepare and yields 8 servings. At 672.05 calories per serving with 38.35g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Remove from the oven and let the pie rest for at least 10 minutes before slicing and serving. This is crucial for the slices to hold their shape.
Replace the ground beef with 1 pound of chopped cremini mushrooms, a 15-ounce can of rinsed lentils, or your favorite plant-based ground meat substitute.
Use lean ground turkey or chicken instead of beef. Opt for part-skim ricotta and mozzarella to reduce the fat content.
Add 1/2 to 1 teaspoon of red pepper flakes to the meat sauce along with the other seasonings for a touch of heat.
Simply substitute the spaghetti with your favorite brand of gluten-free spaghetti. Ensure it's cooked al dente so it holds its shape in the crust.
The combination of ground beef and three types of cheese provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
With ricotta, mozzarella, and Parmesan cheese, this dish is packed with calcium, a vital mineral for maintaining strong bones and teeth.
The spaghetti base is rich in complex carbohydrates, which are broken down slowly by the body to provide a steady and lasting source of energy.
The cooked tomato sauce and diced tomatoes are a great source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
A single slice of this Spaghetti Pie contains approximately 550-650 calories, depending on the specific ingredients used, such as the fat content of the ground beef and cheese.
Spaghetti Pie is a hearty and indulgent comfort food. While it's rich in protein and calcium, it is also high in calories, sodium, and saturated fat. It's best enjoyed in moderation as part of a balanced diet. You can make a lighter version by using lean ground meat and low-fat cheeses.
Yes, this is a great make-ahead meal. You can assemble the entire pie, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time when cooking from cold.
Store leftover spaghetti pie covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 1-2 minutes or in an oven preheated to 350°F (175°C) for 10-15 minutes until heated through.
Absolutely. Bake the pie and let it cool completely. You can freeze the entire pie in its dish (if freezer-safe) or freeze individual slices. Wrap tightly in plastic wrap and then foil. It will last for up to 3 months. Thaw in the refrigerator overnight before reheating.
Spaghetti Pie is a complete meal on its own, but it pairs wonderfully with a simple green salad with vinaigrette, steamed green beans, or garlic bread.
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