Spaghetti Pie

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
5 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray, for greasing the pan
  • Kosher salt and freshly ground black pepper
  • 1 pound spaghetti
  • 1 pound ground beef (85 percent lean)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cups marinara sauce, homemade or store-bought (I like Rao's)
  • 1/2 cup whole-milk ricotta cheese
  • 2 tablespoons minced fresh flat-leaf parsley
  • 3 large eggs
  • 1/2 cup plus 2 tablespoons grated Parmesan
  • 1 cup shredded mozzarella
Directions
Watch how to make this recipe.
  • Special equipment: a 9-by-3-inch cake pan

  • Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.

  • In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.

  • In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.

  • Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Kitchen