Perfect Sliceable Spaghetti Pie
Tired of messy spaghetti casseroles? This recipe's secret par-baking step creates a sturdy spaghetti crust for perfect, clean slices every time. It's the ultimate cheesy, hearty weeknight dinner that holds its shape beautifully.
Equipment
- 2 (9-inch) deep-dish pie pans
- large bowl
- Skillet
Ingredients
- 1 lb spaghetti, cooked
- 1 cups of your own homemade spaghetti sauce or (32 ounce) jar of your favorite spaghetti sauce
- 1 lb ground beef
- 1 large onion, diced (add only if you are using a jar or can of spaghetti sauce)
- 1 teaspoon italian seasoning (add only if you are using a jar or can of spaghetti sauce)
- 1/2 teaspoon basil (add only if you are using a jar or can of spaghetti sauce)
- salt and pepper, to taste
- 4 eggs
- 1/2 cup parmesan cheese
- 16 ounces ricotta cheese
- parsley
- mozzarella cheese, to sprinkle on top of each pie
Instructions
Prep the oven, pasta, and pans
- Preheat oven to 350°F (175°C). Generously spray two 9-inch deep-dish pie pans with non-stick cooking spray.
- Cook spaghetti according to package directions until al dente. Drain well and set aside.
Build the crust and fillings
- In a large bowl, beat 2 eggs. Add the cooked spaghetti and Parmesan cheese, tossing until the strands are evenly coated.
- In a skillet over medium-high heat, brown the ground beef until no pink remains. Drain any excess fat.
- If using jarred sauce, add the diced onion, Italian seasoning, and basil to the beef. Cook until the onion softens. Season the meat with salt and pepper to taste.
- In a separate bowl, beat the remaining 2 eggs. Stir in the ricotta cheese and parsley until smooth. Season with a pinch of salt and pepper.
Shape and par-bake the spaghetti crust
- Divide the spaghetti mixture evenly between the two prepared pie pans. Press the mixture firmly onto the bottom and up the sides to form a crust.
- Bake the crusts in the preheated oven for 8-10 minutes, until the egg is set and the edges are firm.
Layer and bake
- Remove the crusts from the oven. Spread the ricotta mixture evenly over the bottom of each warm spaghetti crust.
- Top the ricotta with a layer of the meat mixture, followed by a layer of spaghetti sauce.
- Sprinkle the top of each pie generously with mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Let the pies rest for at least 10 minutes before slicing and serving. This is crucial for achieving clean slices.
Notes
The Perfect Crust: To ensure your spaghetti crust holds its shape, par-bake it for 8-10 minutes before adding the fillings. This sets the egg and creates a firm base that won't get soggy.
Resting is Key: Do not slice the pie immediately after it comes out of the oven. Letting it rest for at least 10 minutes allows the layers to set, guaranteeing a clean, perfect wedge every time.
Sauce Consistency: Use a thick spaghetti sauce. A watery sauce will make the pie runny. If your sauce is thin, simmer it on the stove for a bit to thicken it up before using.
Make-Ahead Tip: You can assemble the pies completely, then cover and refrigerate them for up to 24 hours. When ready to bake, let them sit at room temperature for 30 minutes and add 5-10 extra minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in a 350°F oven for the best texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 550kcalCarbohydrates: 45gProtein: 30gFat: 28gSaturated Fat: 13gCholesterol: 120mgSodium: 950mgPotassium: 450mgFiber: 4gSugar: 8gVitamin A: 650IUVitamin C: 5mgCalcium: 300mgIron: 4mg
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