Beefy Cheesy Spaghetti Pie

Total Time:
50 min
20 min
30 min
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 8 ounces 90 percent lean ground beef
  • One 15-ounce can crushed tomatoes
  • 1/4 cup heavy cream
  • Kosher salt and freshly ground pepper
  • 3 cups cooked cold spaghetti (about 6 ounces uncooked)
  • 4 large eggs, beaten
  • 1 cup cherry-size mozzarella (bocconcini or ciliegine), drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup basil leaves, torn
  • 1. Preheat the oven to 425 degrees F. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned. Drain off any excess fat. Add the tomatoes and bring to a simmer. Stir in the heavy cream and season with 1 teaspoon salt and some pepper. Transfer to a bowl and reserve skillet.

  • 2. Add the cooked spaghetti to the beef mixture and toss well. Beat the eggs and add to the pasta along with the mozzarella and Parmesan cheese. Toss well to combine.

  • 3. Wipe out the skillet and heat the 1 tablespoon remaining oil over high heat. Add the spaghetti mixture and lightly press down. Cook until the bottom sets, about 5 minutes.

  • 4. Transfer the skillet to the oven. Bake until set in the center and crispy around the edges, about 15 minutes. Let stand at least 5 minutes. Scatter with torn basil leaves and serve warm or at room temperature.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 601

  • Total Fat: 32 grams

  • Saturated Fat: 13 grams

  • Total Carbohydrate: 43 grams

  • Protein: 33 grams

  • Sodium: 478 milligrams

  • Cholesterol: 293 milligrams

  • Fiber: 4 grams

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