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Classic Baked Spaghetti Pie

A thick, layered slice of baked spaghetti pie topped with meat sauce and melted mozzarella cheese.
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A simple recipe for a hearty, cheesy baked spaghetti pie featuring a meat sauce and a ricotta cheese layer, perfect for a family dinner.

Ingredients

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  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie plate or springform pan.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and onion. Cook until the beef is browned and the onion is soft. Drain off any excess fat.
  4. Stir in the minced garlic and cook for one minute until fragrant.
  5. Add the marinara sauce, oregano, salt, and pepper to the skillet. Bring the sauce to a simmer, then remove from heat.
  6. In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until smooth.
  7. In a large bowl, toss the cooked spaghetti with half of the meat sauce until evenly coated.
  8. Press about two-thirds of the sauced spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
  9. Spread the ricotta cheese mixture evenly over the spaghetti crust.
  10. Spoon the remaining meat sauce over the ricotta layer.
  11. Top the sauce with 1 cup of the mozzarella cheese. Then, cover this with the remaining spaghetti mixture, pressing it down gently.
  12. Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of spaghetti.
  13. Bake for 30 to 35 minutes, or until the cheese is melted, bubbly, and lightly browned.
  14. Let the spaghetti pie rest for 10 minutes before slicing and serving.

Notes

  • You can prepare the entire pie, cover it, and refrigerate it for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking straight from the refrigerator.
  • For a richer flavor, substitute half of the ground beef with ground Italian sausage.
  • If you do not have a pie plate, you can bake this in an 8×8 inch baking dish.

Nutrition

Find it online: https://eatableempress.com/classic-spaghetti-pie-recipe/