Description
A delicious spaghetti pie with a ricotta and egg crust, savory meat layer, marinara, and melted mozzarella, perfect for potlucks and weeknight dinners.
Ingredients
- 8 oz spaghetti (regular or whole-wheat) — cooked al dente
- 2 large eggs
- 1 cup ricotta cheese
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan (or Pecorino Romano)
- 1 cup marinara sauce
- 1/2 lb ground beef or Italian sausage
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish (optional)
- 9-inch pie dish, greased
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish well with butter or nonstick spray.
- Cook spaghetti in plenty of well-salted water until al dente (usually 8–9 minutes). Drain and spread on a tray to cool slightly.
- In a large bowl, whisk the eggs until smooth. Add the ricotta, 1 cup of the shredded mozzarella, Parmesan, garlic powder, onion powder, and a pinch of salt and generous black pepper. Stir until combined.
- Toss the cooled spaghetti into the egg-ricotta mixture until every strand is coated.
- Heat a skillet over medium-high. Brown the ground beef or sausage, breaking it up with a spoon. Season with salt and pepper. Drain excess fat if necessary.
- Spread the browned meat evenly in the bottom of the greased pie dish and press it down gently.
- Pack the coated spaghetti on top of the meat, pressing down so the pie will hold together when sliced.
- Spoon the marinara over the top of the spaghetti layer and spread evenly.
- Sprinkle the remaining mozzarella over the sauce.
- Bake for 30–35 minutes, until the top is golden and the center is set. Let the pie rest for 5–10 minutes before slicing.
Notes
For a vegetarian version, replace meat with a sautéed mix of mushrooms and spinach. Cool pasta keeps the eggs from scrambling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian