Description
A hearty and comforting Spaghetti Pie that layers cheesy goodness with a flavorful meat sauce inside a packed spaghetti crust, baked to bubbly perfection. Perfect for family dinners or meal prep.
Ingredients
Scale
Cheese Layer
- 1 cup ricotta cheese
- 3 tablespoons cream cheese
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
Spaghetti Crust
- ½ lb. spaghetti
- 3 tablespoons butter
- 2 eggs, whisked
- ½ cup parmesan cheese
Meat Sauce
- 1 lb. ground beef
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 24 oz. marinara sauce
Cheese Topping
- 1 ½ cups shredded mozzarella cheese
Instructions
- Prepare the Cheese Layer: In a medium bowl, combine ricotta cheese, cream cheese, salt, dried basil, parsley, oregano, and pepper. Set aside.
- Preheat Oven and Boil Spaghetti: Preheat your oven to 350°F. Begin boiling a large pot of salted water for the spaghetti.
- Cook Meat Sauce: Season ground beef with salt and pepper. Heat a large skillet over medium-high heat, add ground beef and diced onions, cook and crumble for 7-10 minutes until browned and cooked through. Drain excess grease.
- Add Flavorings and Simmer: Reduce heat to medium, add minced garlic, hot sauce, Worcestershire sauce, and Italian seasoning to the skillet. Cook for 2 minutes. Pour in the marinara sauce, stir well, then reduce heat to low and let simmer uncovered.
- Cook Spaghetti and Mix: Cook the spaghetti until al dente, then drain, returning pasta to the warm pot. Add butter and parmesan cheese, tossing to coat. Add whisked eggs and toss again to combine.
- Combine Spaghetti with Meat Sauce: Add 1 ½ cups of the meat sauce to the spaghetti and stir well to combine. Remove from heat.
- Assemble Pie: Transfer spaghetti mixture to a lightly greased deep 9 or 10-inch pie pan or a 2-2 ½ quart baking dish. Press it down firmly to create an even crust layer.
- Add Cheese Layer and Remaining Meat Sauce: Spread the ricotta and cream cheese mixture over the spaghetti crust. Then spoon the remaining meat sauce evenly on top.
- Top with Mozzarella: Sprinkle the shredded mozzarella cheese over the top layer.
- Bake: Bake uncovered at 350°F for 30 minutes or until the cheese is fully melted and hot. Optionally, broil at 450°F for a few minutes to brown the top, watching carefully.
- Rest and Serve: Remove from the oven and let the pie sit for 10-15 minutes to set before slicing and serving.
Notes
- Meat: A combo of ground beef and Italian sausage works well for added flavor.
- Marinara Sauce: Using high-quality marinara like Rao’s or Carbone enhances the dish substantially.
- Mozzarella: Use low moisture whole milk mozzarella like Galbani or Dragone for proper melting.
- Parmesan: Freshly grate parmesan from a block for best flavor.
- Cream Cheese: Tub-style Philadelphia cream cheese melts best.
- Hot Sauce: Adds flavor without extra heat, Frank's Hot Sauce is recommended.
- Make-Ahead: Assemble and refrigerate for up to 24 hours or freeze for 3 months; thaw fully before baking.
- Baking Tips: When covering with foil, spray foil with cooking spray to prevent cheese sticking.
- Storage: Keep leftovers airtight in the fridge for up to 3 days or freeze for up to 3 months. Leftovers reheat well.
- Pasta Amount: For freezing leftovers, use just under ½ lb. pasta to keep sauce consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
