Description
A comforting and hearty Spaghetti Pie made with layers of seasoned ricotta and cream cheese, a flavorful meat sauce, and a cheesy spaghetti crust baked to perfection. This dish combines classic Italian flavors into a delicious pie that’s perfect for family dinners or special occasions.
Ingredients
Scale
Cheese Layer
- 1 cup ricotta cheese
- 3 tablespoons cream cheese
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon parsley
- ½ teaspoon oregano
- ¼ teaspoon pepper
Spaghetti Crust
- ½ lb. spaghetti
- 3 tablespoons butter
- 2 eggs, whisked
- ½ cup parmesan cheese
Meat Sauce
- 1 lb. ground beef
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon hot sauce (e.g. Frank’s Hot Sauce)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 24 oz. marinara sauce
Cheese Topping
- 1 ½ cups shredded low moisture, whole milk mozzarella cheese
Instructions
- Prepare cheese mixture: In a medium bowl, combine ricotta cheese, cream cheese, salt, dried basil, parsley, oregano, and pepper. Mix well and set aside.
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a deep 9 or 10-inch pie pan or a 2 to 2 ½ quart baking dish.
- Boil spaghetti: Bring a large salted pot of water to a boil. Cook spaghetti until al dente according to package instructions. Drain and return to the pot.
- Cook meat and aromatics: Season ground beef with salt and pepper. Heat a large skillet over medium-high heat, add ground beef and diced onion, cook and crumble for 7-10 minutes until beef is browned and cooked through. Drain excess grease.
- Add seasonings and marinara: Reduce heat to medium, stir in minced garlic, hot sauce, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes, then add marinara sauce. Stir and simmer uncovered over low heat while spaghetti cooks.
- Mix spaghetti crust: To the drained spaghetti in the warm pot, add butter and Parmesan cheese, tossing to coat evenly. Add whisked eggs and toss again to combine fully.
- Combine spaghetti and sauce: Add 1 ½ cups of the meat sauce to the spaghetti and mix thoroughly. Remove from heat.
- Assemble pie: Transfer the spaghetti mixture to the prepared pie pan, pressing down to form a compact base. Spread the cheese mixture evenly over the spaghetti layer.
- Add remaining sauce and cheese: Spoon the remaining meat sauce over the cheese layer. Top with shredded mozzarella cheese evenly.
- Bake: Bake uncovered in the preheated oven for 30 minutes, or until the cheese is fully melted and bubbling. Optionally, broil at 450°F for a few minutes to brown the cheese, watching carefully to avoid burning.
- Rest and serve: Remove from oven and let the pie set for 10-15 minutes before slicing and serving.
Notes
- Meat: For enhanced flavor, try mixing ground beef with Italian sausage.
- Marinara Sauce: Use high-quality brands like Rao’s or Carbone for the best taste.
- Mozzarella: Use low moisture, whole milk mozzarella such as Galbani or Dragone for proper melting.
- Parmesan: Freshly grate Parmesan from a block like Belgioioso for best flavor.
- Cream Cheese: Use cream cheese from a tub (e.g. Philadelphia) to ensure it melts smoothly.
- Hot Sauce: Use mild hot sauce like Frank’s to enhance flavor without adding spiciness.
- Make-Ahead: Assemble the pie but do not bake. Cool, then refrigerate up to 24 hours or freeze up to 3 months. Thaw and bake as directed, covering for the first 15 minutes.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Adjust pasta quantity if freezing leftovers to keep sauce balance; use just under ½ lb. spaghetti.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg
