Spaghetti Pie
Spaghetti pie is a retro comfort food casserole with a golden, cheesy spaghetti parmesan crust, a creamy ricotta filling, and a hearty meat sauce, all baked together until bubbly and delicious. It's budget-friendly and easy to make ahead.
Ingredients
- 8 oz Spaghetti (227g)
- 3 tbsp Unsalted Butter
- ½ cup Grated Parmesan
- 24 oz Marinara Sauce (680g) or any tomato-based pasta sauce
- 12 oz Ground Beef (340g)
- ½ cup Onion, diced (75g)
- ¼ cup Carrot, diced (35g)
- ¼ cup Celery, diced (50g)
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 cup Ricotta (250g) or cottage cheese
- 1½ tbsp Basil, minced (5g)
- 4 oz Mozzarella, shredded (113g)
- Salt and Pepper
Instructions
Make the Meat Sauce
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onions, carrots, celery, and ¼ teaspoon of salt. Sauté until softened, about 4 to 5 minutes.
- Add the garlic and sauté for another minute.
- Add the ground beef and another ¼ teaspoon of salt. Cook, stirring frequently, until most of the liquid has cooked off, about 10 to 15 minutes.
- Add the marinara sauce and stir to combine. Bring to a boil, then reduce to a simmer for 5 minutes.
- Remove the sauce from heat and add salt and pepper to taste.
Make the Ricotta Mixture
- Mix together the ricotta, ¼ teaspoon salt, ⅛ teaspoon black pepper, and the basil. Set aside.
Make the Spaghetti Pie
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to package directions.
- Drain the spaghetti. In a large mixing bowl, toss the spaghetti with the grated parmesan and butter using tongs.
- Transfer the spaghetti mixture to a pie tin and press it into the bottom and up the sides.
- Spread the ricotta mixture evenly over the spaghetti crust using an offset spatula or a spoon.
- Spoon the tomato sauce from step 6 over the ricotta layer.
- Spread the shredded mozzarella over the top.
- Bake for 30 minutes, or until the mozzarella is melted and lightly browned.
- Remove the spaghetti pie from the oven and let cool for 15 minutes before serving.
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