DESCRIPTION
This pie has all of the flavors of spaghetti night in one delicious pie-shaped serving.
Ingredients
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- 2 eggs, whisked
- 2 Tbsp. olive oil, divided
- 1/2 cup Parmesan cheese, divided
- 8 oz. cooked spaghetti noodles
- 1 cup ricotta
- 1/2 cup chopped onion
- 1/2 cup grated carrot
- 1 lb. ground beef (can substitute turkey or chicken)
- 2 and 1/2 cups canned crushed tomatoes
- 2 Tbsp. tomato paste
- 1/2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup grated mozzarella
- 1/4 cup flat-leaf parsley
Instructions
- Preheat the oven to 350ËšF.
- In a large bowl, combine the eggs, 1 tablespoon oil, and 1/4 cup of Parmesan cheese. Add the cooked spaghetti and toss gently to coat the noodles.
- In a medium bowl, stir ricotta cheese and remaining 1/4 cup Parmesan cheese.
- Press spaghetti mixture into a greased 9-inch, deep-dish pie pan making sure to press up the sides to form the crust. Spread ricotta cheese mixture over the bottom of the crust.
- In a large skillet, over medium-high heat add the remaining 1 tablespoon oil. When hot, add the onion and carrots. Cook until onion is translucent. Add ground beef and cook through, about 5 minutes.
- Add tomatoes, tomato paste, garlic powder, oregano, basil, salt, and pepper. Stir.
- Reduce heat to low and simmer for 10 minutes. Spread the turkey mixture over the spaghetti crust and top with mozzarella.
- Bake for 35 – 40 minutes. Cheese will be bubbly and will just be starting to brown.
- Allow to cool for 10 minutes, garnish with parsley, and cut into 8 wedges.