My oldest son loves this recipe for spaghetti pie. I love this recipe because it's a great dish to make ahead and can even be stored in the freezer. I often make a double or triple batch of this so that I can freeze a few for a busy day when I don't have time to cook.
(Prep Time: 20 minutes. Baking Time: 20 minutes
1 pound lean ground beef
½ cup chopped onion
1 (15 ounce) jar spaghetti sauce
6 ounces dried spaghetti noodles
2 Tablespoons, butter
2 eggs, beaten
¾ cup shredded Parmesan cheese, divided
1 cup ricotta or cottage cheese
¾ cup shredded mozzarella cheese
In a large skillet, brown the beef and the onions very well. Stir in spaghetti sauce.
Meanwhile, cook and drain the spaghetti noodles. Mix cooked noodles with butter, beaten eggs and half of the Parmesan cheese. Press the noodles into the bottom and sides of a greased 10”pie plate (this forms the “crust”). Mix the ricotta with the remaining half of the Parmesan cheese. Spread this mixture on top of the noodles. Pour the spaghetti sauce mixture on top of the ricotta, completely covering all of the ricotta and all the noodles. Sprinkle with mozzarella cheese and bake 20 minutes at 350°F.
Cut into pie shaped wedges.
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This freezes well. I often make extras and freeze them for a quick meal on a later date.
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