Description
A quick and delicious spaghetti pie recipe that combines a hearty meat sauce with a pasta crust and cheese layer. Perfect for a comforting meal.
Ingredients
Scale
- 450 g spaghetti
- 115 g unsalted butter, melted
- 30 g grated Parmesan cheese
- 3 large eggs, beaten
- 450 g ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 800 g canned crushed tomatoes
- 425 g canned tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 200 g shredded mozzarella cheese, divided
- 125 g ricotta cheese
- 15 g fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, 8–10 minutes, until al dente. Prepare an ice bath while cooking. Immediately drain the spaghetti and plunge it into the ice bath to halt cooking. Drain thoroughly using a colander and pat dry if necessary.
- In a large mixing bowl, combine drained spaghetti, melted butter, grated Parmesan, and beaten eggs. Toss until spaghetti is thoroughly coated and ingredients are evenly distributed. Set aside.
- Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until beef is fully browned and no longer pink. Drain any excess fat from the pan.
- Add chopped onion and green bell pepper to the beef. Cook, stirring occasionally, for 5–7 minutes until vegetables are softened and onions are translucent.
- Stir in minced garlic and cook for 1 minute, until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer uncovered for 15–30 minutes, stirring occasionally. Taste and adjust seasoning as needed.
- Preheat oven to 175°C. Grease a 23 cm pie dish with butter or nonstick spray.
- Press the spaghetti mixture evenly into the base and up the sides of the prepared pie dish to form a firm crust. Spread ricotta cheese evenly over the spaghetti layer.
- Spread the meat sauce evenly over the ricotta layer. Sprinkle 150 g of shredded mozzarella over the surface, reserving the remaining 50 g for later.
- Bake on the center rack for 30–35 minutes until hot and cheese is bubbling. In the last 5 minutes, sprinkle the remaining mozzarella over the top to melt and create a golden crust.
- Remove from oven and let stand for at least 10 minutes before slicing. Garnish with chopped fresh parsley if desired. Serve warm.
Notes
- To prevent soggy texture, ensure spaghetti is thoroughly drained before mixing and assembling.
- Vegetarian variation: substitute beef with additional mixed vegetables or a plant-based protein.
- For make-ahead convenience, assemble and refrigerate up to 24 hours before baking.
- The baked dish can be frozen for up to 2 months; cool completely, wrap tightly, and thaw overnight before reheating.
- Enhance flavour by simmering the sauce up to 30 minutes to develop richness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg