This Spaghetti Pie is as tasty left over as it is fresh. You can make this as pictured, or to change it up, you can make it as individual servings in small pie plates, or double the recipe and eat one and freeze the other. I’ll be honest and admit that I’d never heard of Spaghetti Pie until I had twins 15 years ago. One of my dear friends brought us this for dinner along with some garlic bread and and a great bottle of wine. It was the early, deep in the weeds days of zero sleep and it was such a highlight. This recipe has remained a family favorite ever since.
Preheat the oven to 350.
1 ½ cup ricotta cheese
6 oz shredded mozzarella
6 oz thin spaghetti, cooked and drained
1 tsp minced garlic
½ cup melted butter
½ cup grated Parmesan cheese
1 large egg, beaten
1 TBS fresh minced basil or 1 tsp dried
½ lb ground beef
¾ lb Italian sausage
½ cup onion, diced
1 16-oz jar of prepared pasta sauce (or make your own)
Spaghetti Pie Cooking Instructions
Make the crust by combining all “crust” ingredients. Chop the mixture with a knife, then press the ingredients into a pie plate.
To make the filling, sauté ground beef, sausage, and onion, drain fat, then add pasta sauce and mix.
Top the pie “crust” in your pie plate with a layer of ricotta cheese, then add filling on top of ricotta, and lastly, top with shredded mozzarella.
Bake at 350 for 30 minutes. Let sit for a few minutes if you can before cutting, but it’s not the end of the world if you can’t wait.