Description
This comforting Spaghetti Pie recipe combines tender spaghetti noodles with a savory, herb-infused meat sauce and a creamy blend of cheeses, baked to bubbly perfection in a deep-dish pie plate. It makes a hearty, family-friendly meal that transforms classic spaghetti into a delightful casserole-style dish perfect for weeknight dinners or gatherings.
Ingredients
Scale
Pasta
- 12 ounces thin spaghetti noodles
Meat Sauce
- 1 pound lean ground beef
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (16 ounces) tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Cheese Mixture
- 4 ounces cream cheese, softened
- 1/2 cup ricotta cheese
- 3/4 cup Parmesan cheese, grated (divided)
- 3/4 cup Mozzarella cheese, shredded (divided)
Instructions
- Prepare the Pie Plate: Spray a deep-dish pie plate thoroughly with non-stick spray to prevent sticking and ensure easy removal of the spinach pie.
- Cook Spaghetti: Boil the spaghetti noodles in a large pot of salted water according to package directions until al dente. Drain the noodles well and set aside.
- Cook Beef and Vegetables: In a large skillet over medium-high heat, cook and crumble the ground beef. Add the chopped onion, minced garlic, salt, and black pepper. Continue cooking until the beef is fully browned and the onions are softened. Drain any excess grease from the skillet.
- Prepare Meat Sauce: Add crushed tomatoes, tomato sauce, dried basil, and dried oregano to the cooked beef mixture. Bring the sauce to a boil, then reduce the heat to low, and let it simmer gently for 10 minutes to meld the flavors.
- Combine Noodles and Cheese: While the noodles are still hot, add the softened cream cheese to the spaghetti and toss until the cream cheese is almost melted. Stir in the ricotta cheese, 1/2 cup of Parmesan cheese, and 1/2 cup of shredded Mozzarella cheese. Fold in 2 cups of the prepared meat sauce into the noodle and cheese mixture until well combined.
- Assemble the Pie: Pour the spaghetti mixture into the prepared pie plate and press it evenly to create a compact layer. Sprinkle the remaining 1/4 cup Parmesan cheese and 1/4 cup shredded Mozzarella cheese evenly over the top of the pie.
- Bake the Spaghetti Pie: Preheat the oven to 350°F (175°C). Bake the assembled pie for 18 to 20 minutes, or until it is hot and bubbly with melted cheese on top.
- Rest and Serve: Remove the pie from the oven and allow it to stand for 10 minutes before slicing. Top each slice with the remaining meat sauce. Serve warm and enjoy!
Notes
- Use lean ground beef to reduce excess grease and keep the dish lighter.
- Be sure to cook spaghetti noodles to al dente to avoid mushy texture after baking.
- You can substitute ground turkey or chicken for a leaner option.
- For a vegetarian version, replace meat with sautéed mushrooms or lentils and use vegetable sauce.
- If cream cheese is too firm, soften it by microwaving for 10 seconds or letting it reach room temperature.
- Make ahead tip: Assemble the pie without baking and refrigerate for up to 24 hours; then bake before serving.
- Letting the pie rest after baking helps it set and makes it easier to slice.
