Description
A savory and hearty Cheesy Spaghetti Pie combining perfectly seasoned ground beef and rich cheeses baked to bubbly perfection in a comforting pie form. This dish features layers of al dente spaghetti mixed with a flavorful meat sauce, creamy ricotta and cream cheese blend, finished with a golden mozzarella topping. Ideal for family dinners or special occasions.
Ingredients
Scale
Cheese Mixture
- 1 cup ricotta cheese
- 3 tablespoons cream cheese
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
Spaghetti and Sauce
- ½ lb. spaghetti
- 3 tablespoons butter
- 2 eggs, whisked
- ½ cup parmesan cheese
- 1 lb. ground beef
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon hot sauce (doesn’t add spiciness)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 24 oz. marinara sauce
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat and Prep: Preheat your oven to 350°F and grease a deep 9 or 10-inch pie pan or a 2 to 2 ½ quart baking dish. In a medium bowl, combine the ricotta, cream cheese, and dried herbs and seasonings. Set aside. Gather and measure all other ingredients before starting.
- Cook Ground Beef: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the beef and diced onions, and cook for 7-10 minutes until browned and cooked through, breaking the beef apart as it cooks. Drain excess grease.
- Add Seasonings and Sauce: Reduce heat to medium, then stir in minced garlic, hot sauce, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes, stirring frequently. Add marinara sauce, stir to combine, and simmer uncovered on low while preparing the spaghetti.
- Cook Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain thoroughly and return pasta to the pot off the heat.
- Mix Spaghetti with Butter and Eggs: Add butter and Parmesan cheese to the hot spaghetti, tossing thoroughly to coat. Add the whisked eggs and toss again to combine well.
- Combine with Meat Sauce: Stir 1 ½ cups of the meat sauce into the spaghetti mixture until fully incorporated. Remove pot from heat.
- Assemble Pie Base: Transfer the spaghetti and meat sauce mixture into the prepared pie pan, pressing down firmly to form an even, compact crust layer.
- Add Cheese Layer and More Sauce: Spread the ricotta and cream cheese mixture evenly over the spaghetti crust. Top with the remaining meat sauce, spreading evenly to fill the pan.
- Top with Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the top layer of sauce and cheese mixture.
- Bake: Place the pan uncovered in the preheated oven and bake for 30 minutes until the mozzarella is melted and hot. Optionally, broil at 450°F for a few minutes for a golden-brown finish, watching carefully to prevent burning.
- Rest and Serve: Remove the spaghetti pie from the oven and let it sit for 10-15 minutes to firm up before slicing. This resting step ensures the best texture and flavor when serving.
Notes
- Make sure to press the spaghetti mixture firmly into the pan to create a sturdy crust layer that holds together well.
- Broiling is optional but gives a beautiful golden brown top to the cheese; watch closely to avoid burning.
- Allowing the pie to rest after baking helps it set, making it easier to slice and serve.
- Use freshly grated Parmesan and mozzarella for best flavor and melting quality.
- This recipe can be customized with additional vegetables or substitute ground turkey for a leaner option.
