Spaghetti Pie is a household favourite variation on our typical spaghetti sauce! On this recipe, spaghetti meets lasagna for a fast weeknight dinner. A pasta crust is crammed with meat sauce and a creamy ricotta cheese layer. It’s all baked till golden and bubbly, and sliced like a pie for serving.

We spherical out the meal with a contemporary inexperienced salad or Italian salad, and naturally, slices of toasty garlic bread.

Holly’s Recipe Highlights: Spaghetti Pie

Taste: Wealthy and meaty, this recipe has buttery pasta baked right into a ‘crust’ crammed with a hearty meat sauce and cheese and baked till bubbly.

Time-Saving Tip: To save lots of time, use leftover meat sauce and pre-shredded cheeses.

Serving Recommendations: I wish to serve it with heat garlic bread and a crisp Caesar or Italian salad for a contemporary, balanced meal.

Prep Forward: This pie could be ready as much as 48 hours earlier than baking. Whether it is chilly from the fridge, you have to so as to add additional baking time.

Freezer Meal: This may be ready and frozen earlier than baking. See recipe notes for directions.

Whole time: 60 minutes Serves: 6 Cooking technique: Stovetop/oven
Issue: medium, a couple of steps, however most are fairly easy.

Ingredient Notes

• Spaghetti: Prepare dinner the spaghetti al dente (agency) so the crust holds up properly and isn’t too mushy.
• Cheese: Pre-shredded cheese works properly on this recipe.
• Ricotta Cheese: Use ricotta cheese or substitute it with cottage cheese. If utilizing cottage cheese, I like to recommend including a overwhelmed egg to the combination as cottage cheese releases a little bit of liquid.
• Floor Beef: Use lean floor beef or substitute it with floor turkey or Italian sausage. Make sure to drain properly.
• Pasta Sauce: Use any taste of marinara sauce or pink pasta sauce. Add a couple of crushed pink pepper flakes for somewhat warmth for those who’d like.
• Variations: You’ll be able to simply customise this spaghetti pie to fit your style. Attempt including sautéed mushrooms or chopped spinach to the sauce for additional greens, or swap the meat for Italian sausage for a bolder, extra seasoned taste. In case you like somewhat warmth, a sprinkle of pink pepper flakes does the trick.

How To Make Spaghetti Pie

1. Press the spaghetti crust right into a deep dish pie plate.

2. Layer meat sauce, the cheese combination, and shredded cheese

3. Bake till browned and bubbly. Relaxation earlier than reducing.

Leftovers & Storage

• Refrigerate: Maintain leftovers in an hermetic container within the fridge for as much as 4 days.
• Freeze: Freeze cooled slices or the entire baked pie wrapped properly for as much as 4 months. Thaw within the fridge in a single day earlier than reheating. The ricotta layer could soften barely after freezing.

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Prep Time 30 minutes minutes

Prepare dinner Time 30 minutes minutes

Whole Time 1 hour hour

• Preheat the oven to 350°F. Grease a deep-dish pie plate.

• Brown the meat in a big skillet over medium-high warmth. Drain any fats. Add the onion and cook dinner till barely softened, about 3 minutes. Add tomatoes and pasta sauce, and simmer uncovered for 10 minutes or till thickened.

• In the meantime, in a big pot of salted water, cook dinner the spaghetti al dente (agency) in response to package deal instructions. Drain properly.

• Place the spaghetti within the ready pie plate. Add the butter and toss till the spaghetti is coated. Stir within the eggs and parmesan cheese. Press to type a crust.

• In a medium bowl, mix ricotta cheese, parsley, and basil. Unfold the cheese combination into the spaghetti crust. High with the meat sauce.

• Bake uncovered for 20-25 minutes. High with mozzarella and bake for an extra 5 minutes, or till cheese is browned and bubbly. Let relaxation 10 minutes earlier than serving.

To freeze: Line your pie plate with parchment paper. Put together the pie as directed with out baking. Cowl tightly and freeze. As soon as frozen, use the parchment paper to raise the pie out of the baking dish and switch it to freezer bag or seal it with plastic wrap and foil. To bake from frozen unwrap the pie and place it again into the pie plate. Cowl with foil and bake for half-hour. Uncover and bake for an extra 25 to 35 minutes or till heated by, including the cheese over the past 5 minutes.

Energy: 428 | Carbohydrates: 31g | Protein: 37g | Fats: 17g | Saturated Fats: 9g | Ldl cholesterol: 141mg | Sodium: 849mg | Potassium: 831mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 14.4mg | Calcium: 421mg | Iron: 4.3mg

Vitamin info offered is an estimate and can differ based mostly on cooking strategies and types of components used.

Course Principal Course

Delicacies American, Italian

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