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Spaghetti Pie

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American

DESCRIPTION

This pie has all of the flavors of spaghetti night in one delicious pie-shaped serving.


Ingredients

Units Scale
  • 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

  1. Preheat the oven to 350˚F.
  2. 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.
  3. In a medium bowl, stir ricotta cheese and remaining 1/4 cup Parmesan cheese.
  4. 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.
  5. 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.
  6. Add tomatoes, tomato paste, garlic powder, oregano, basil, salt, and pepper. Stir.
  7. Reduce heat to low and simmer for 10 minutes. Spread the turkey mixture over the spaghetti crust and top with mozzarella.
  8. Bake for 35 – 40 minutes. Cheese will be bubbly and will just be starting to brown.
  9. Allow to cool for 10 minutes, garnish with parsley, and cut into 8 wedges.