The following post was written by Diane.
Spaghetti Pie In The Sky
Those who know me well, know that I am by no means the best cook in the world. In reality, my cooking “fails” probably outnumber my cooking successes 2-to-1 at this point. There was the lasagna I tried to make for my husband when we were dating. I didn’t realize the noodles were NOT no-boil. Needless to say, it was the crunchiest lasagna we’ve ever eaten! Or there was the time I made meatloaf that was so hard, you could break a window with it. You get the idea. Cooking = Not my strong suit. Regardless of my perceived weakness in all things culinary, I persist in my search for delicious, easy-to-make and hard-to-mess-up meals for my family. Thankfully, I have found one recipe that has stood the test of time (and my kitchen curse!), and I am happy to share it with the world so that other budding Bobby Flay’s and Rachel Ray’s can cook without fear. The gourmet delicacy of which I speak? No fancy Crème Brulee here, folks… It’s the humble and simple pasta, loved by all ages: Spaghetti. More precisely, Spaghetti Pie.
A quick Googling of “Spaghetti Pie” will certainly produce multiple recipes, but the one that I am sharing here is by far my favorite. Feel free to adjust as you see fit, and remember, like all good pasta dishes, this one definitely tastes better the second day so make sure you make enough for leftovers!
No-Fail Spaghetti Pie
6 oz. package of spaghetti
2 TBSP butter
1/3 cup grated Parmesan cheese
2 eggs, beaten + 1 egg yolk
1 lb. ground beef
1/2 cup chopped onion
1 jar spaghetti sauce (I use Bertolli)
3/4 cup ricotta cheese
1 tsp. dried parsley
1 cup shredded mozzarella cheese
- Preheat oven to 375 degrees F. Grease a 10-inch pie plate with Pam cooking spray.
- Cook and drain spaghetti. Stir in butter, Parmesan cheese, and 2 eggs while spaghetti is still hot.
- Transfer spaghetti mixture to pie plate, forming into a “crust”.
- In a skillet over medium heat, cook beef and onion until browned. Drain off fat and stir in spaghetti sauce. Cook for five minutes, or until warmed.
- In a medium size bowl, combine egg yolk, ricotta, parsley, and ½ cup of the mozzarella until well-blended.
- Spread cheese mixture over spaghetti mixture in pie plate.
- Spread meat and sauce over cheese mixture. Top with remaining ½ cup of mozzarella.
- Cover pie with foil and bake at 375 degrees F for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving. Serves approx. 6 people.