Spaghetti Pie Recipe
Try this Spaghetti Pie Recipe. It is the best way to enjoy a savory pasta dish that features a crispy noodle crust and a rich, cheesy center.
Ingredients
- 6 ounces of dry spaghetti noodles.
- 1 tablespoon of unsalted butter.
- 1/2 cup of grated Parmesan cheese.
- 1 large egg beaten.
- 1 pound of lean ground beef or Italian sausage.
- 1/2 cup of chopped onion.
- 1 jar 24 ounces of marinara or spaghetti sauce.
- 1 cup of cottage cheese or ricotta cheese.
- 1 1/2 cups of shredded mozzarella cheese.
- 1 teaspoon of dried basil or Italian seasoning.
Instructions
Prep the Oven
- Preheat your oven to 350°F (about 180°C). Lightly grease your 9-inch pie plate with butter or non-stick spray.
Boil the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti until it is just tender (al dente). Drain the noodles.
Form the Crust
- In a bowl, stir the warm spaghetti with the butter, Parmesan cheese, and the beaten egg. Press the mixture into the bottom and up the sides of the pie plate.
Brown the Meat
- In your skillet, cook the ground beef and onion over medium-high heat until the meat is brown. Drain any excess fat.
Simmer the Sauce
- Stir the marinara sauce into the meat. Let it simmer for 5 minutes. While it simmers, spread the cottage cheese over the spaghetti crust.
Layer the Pie
- Pour the meat and sauce mixture over the cottage cheese layer. Spread it evenly to the edges of the crust.
Bake to Melt
- Place the pie in the oven and bake for 20 minutes. Remove the tray and sprinkle the mozzarella cheese and basil over the top.
Final Melt and Rest
- Bake for another 5 to 10 minutes until the cheese is bubbly. Let the pie rest for 10 minutes before slicing into wedges.
Notes
- Use the egg. Don't skip the beaten egg in the pasta; it acts as the "glue" that binds the noodles together so you can cut a clean slice.
- Press it firmly. When forming the crust, use the back of a spoon to press the noodles tight against the plate to create a sturdy base.
- Drain the meat. After browning your beef or sausage, make sure to drain the oil thoroughly so your pie doesn't become greasy.
- Choose the cheese. Ricotta cheese provides a more traditional flavor, but cottage cheese makes the pie lighter and provides a great texture.
- Let it rest. This is the most important tip; if you cut the pie too soon, the layers will slide apart. Resting helps it set.
- Add a spice. A pinch of red pepper flakes in the meat sauce adds a wonderful subtle heat that balances the creamy cheese layers.