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
Adjust Servings
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!!