Spaghetti Pie

Ingredients

• 6 ounces Spaghetti (Cooked al dente and drained well. Any long pasta will work.)
• 2 tablespoons Butter (Unsalted, melted)
• 2 Eggs (Large, lightly beaten. These bind the spaghetti crust.)
• 1/2 cup Parmesan Cheese (Grated)
• 1 cup Ricotta Cheese (Whole milk, drained if necessary. Can substitute with 1 cup of cottage cheese (drained).)
• 2 tablespoons Fresh Parsley (Chopped, or 2 teaspoons dried parsley)
• 1/2 teaspoon Dried Basil (Or 1 tablespoon fresh, chopped)
• 1 pound Lean Ground Beef
• 1/2 Onion (Small, diced)
• 14.5 ounces Canned Diced Tomatoes (Drained)
• 2 cups Pasta Sauce (Store-bought marinara or homemade spaghetti sauce such as a marinara sauce.)
• 1 cup Mozzarella Cheese (Shredded)

Instructions

1. Preheat oven to 350°F (175°C). Grease a deep-dish pie plate (9-inch) to prevent sticking.
2. Cook spaghetti according to package directions until al dente. Al dente means the pasta should be firm to the bite.
3. Drain the cooked spaghetti very well to remove excess water. This step is crucial to prevent a soggy pie.
4. In a large mixing bowl, combine the drained spaghetti, melted butter, beaten eggs, and grated Parmesan cheese. Toss gently to combine ingredients evenly, being careful not to break the spaghetti.
5. Transfer the spaghetti mixture to the prepared pie plate. Press the spaghetti firmly and evenly against the bottom and up the sides of the plate, forming a cohesive crust. Ensure the crust is of uniform thickness to prevent filling from seeping through.
6. In a separate medium bowl, combine ricotta cheese, parsley, and basil. Mix well until the herbs are evenly distributed throughout the cheese mixture.
7. Evenly spread the ricotta cheese mixture over the spaghetti crust in the pie plate, creating a smooth and consistent layer.
8. In a large skillet over medium heat, brown the ground beef and diced onion until the beef is cooked through and no pink remains. Break up the beef with a spoon as it cooks.
9. Drain any excess grease from the skillet after browning the beef mixture. Removing excess grease is important to ensure the spaghetti pie isn't overly greasy.
10. Add the drained diced tomatoes and pasta sauce to the skillet with the browned beef. Stir to combine the ingredients.
11. Bring the meat sauce to a simmer, then reduce heat to low. Simmer for 10 minutes, or until thickened to your desired consistency, stirring occasionally. The sauce should be thick enough to hold its shape.
12. Evenly spread the meat sauce mixture over the ricotta cheese layer in the pie crust.
13. Bake in the preheated oven for 20-25 minutes, or until the crust is lightly golden and the filling is heated through.
14. Remove from the oven and sprinkle the shredded mozzarella cheese evenly over the top of the pie.
15. Return to the oven and bake for an additional 5 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown.
16. Remove from the oven and let the spaghetti pie cool for 10 minutes before slicing and serving. This allows the pie to set and ensures cleaner slices. Garnish with fresh parsley, if desired, and serve hot.