Spaghetti Pie
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!!
Servings:
8
yield(s)
Prep Time:
15
mins
Cook Time:
35
mins
Total Time:
50
mins
Ingredients
-
6
oz
spaghetti
-
2
tbsp
butter
-
1/3
cup
grated parmesan
(or a sprinkle more if you like as much as I do :))
-
2
eggs
(well beaten)
-
1
cup
ricotta cheese
-
1/2
cup
onion
(chopped)
-
1
lb
ground beef
-
8
oz
diced tomatoes
(canned, with juice)
-
6
oz
tomato paste
-
1
tsp
dried oregano
-
1/2
tsp
garlic powder
-
1/2
cup
mozzarella cheese
-
salt and pepper
(to taste)
-
nonstick spray
(enough to coat the pan)
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!!