Spaghetti Pie

Yields: 8 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 35 Mins Total Time: 50 Mins

This was an interesting and fun dish!!  It’s a cross between a deconstructed spaghetti and lasagna.  The original recipe was from 1974 so there were some modern tweaks I’ve made.  It called for cottage cheese, but I decided that ricotta would be a great substitute.  So you can make the call on which you prefer.  Either way it’s delicious!!

Ingredients

0/14 Ingredients
Adjust Servings

Instructions

0/5 Instructions
  • Cook the spaghetti according to package directions. Drain and put in a bowl. Add the butter, parmesan, and beaten eggs and mix well. Place into a pie plate and form into a "crust" shape.
  • Spread the ricotta into the bottom of the crust.
  • In a skillet cook the meat and onions until meat is brown and onions are soft and then drain and return to pan. Add the tomato paste and cook it down for 2-3 minutes. Add canned tomatoes, garlic powder, oregano, salt and pepper until heated through.
  • Pour meat mixture into the spaghetti crust and bake uncovered into a 350 degree oven for 20 minutes.
  • Top the pie with the mozzarella and bake for 5 minutes more. Remove from oven and let set 5 minutes. Serve and enjoy!!

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