spaghetti pie

Recipe video above. It's your favourite Bolognese - in the form of a juicy pasta bake! Do a quick simmer - or go all out and slow cook for a couple of hours for a richer sauce and melt-in-your-mouth beef. **FREEZER BEAUTY!** Can even bake from frozen (see notes).

Baked Spaghetti

olive oil

garlic (, minced)

onion (, finely chopped)

carrot (, finely diced (optional))

celery (, finely diced (optional))

/ 1.5lb ground beef (mince)

beef bouillon cubes (, crumbled (Note 1))

1.2kg / 2.4 lb crushed tomato (, canned)

tomato paste

white sugar (, if needed (Note 2))

Worcestershire sauce

bay leaves

thyme ((or 1/2 tsp dried thyme

Salt and pepper

500 grams/ 1lb spaghetti

Swiss cheese ((or other type), enough

(200 grams) mozzarella cheese, shredded

Heat oil in a large, heavy based pot over medium high heat.

Add garlic and onion, cook 2 minutes.

Add celery and carrot, cook 3 minutes.

Turn heat up to high, add beef and cook, breaking it up as you go.

Once beef is brown, add wine. Simmer rapidly for 2 minutes.

Add remaining Sauce ingredients, stir.

Bring to simmer, lower heat, cover with lid. Simmer for 45 minutes (minimum) or 1.5 - 2 hours (best!).&nbsp;

If liquid evaporates too much, add water - should be saucy (see video/pics). Adjust salt and pepper to taste.

Sauce:

Preheat oven to 180C/350F.

Cook pasta per packet directions, minus 1 minute.

Drain, then return into pot.

Add just over half the Sauce, toss.

Spread half the pasta in a casserole pan, spread with half remaining Sauce.

Top with cheese slices, then remaining pasta, remaining Sauce, finish with mozzarella.

Cover loosely with foil (so cheese doesn't stick), bake 25 minutes.

Remove foil (reserve), bake further 10 minutes than remove.

Cover loosely with foil, stand 10 - 15 minutes. Then cut slices with a knife and use a spatula to serve pieces like lasagna!

Assemble &amp; Bake:

Spaghetti pie is the perfect dish to add to your weeknight dinner rotation. This delicious and easy-to-make casserole is sure to be a hit with your whole family.

Spaghetti Pie

onion

garlic (finely minced)

beef (lean)

spaghetti sauce (Your favorite brand

salt and black pepper (to taste)

oz spaghetti (or linguine)

unsalted butter

eggs (lightly beaten)

Romano cheese (grated Locatelli

ricotta cheese (whole milk or part-skim)

egg (lighty beaten)

tbsp Romano Cheese (grated Locatelli

tsp Italian parsley (finely chopped)

basil (finely chopped)

oregano

onion powder

¼ garlic powder

salt

⅛ tsp black pepper

mozzarella cheese (shredded)

tsp Italian Parsley (finely chopped)

Preheat oven to 350°F.

Add one tablespoon of olive oil, chopped onion, and minced garlic to a skillet over medium-high heat and cook for one minute.

Add the ground beef to the skillet and cook until all the beef is well browned.Drain any excess grease from the pan.

Add the spaghetti sauce to the meat and let it simmer for 10 minutes to reduce the amount of liquid in the sauce.  It should be fairly thick before adding it to the pie.

Meat Sauce

Cook spaghetti per instructions on the box for aldente, then drain well in a colander.

Place the drained spaghetti in a large bowl and toss with the butter until melted.

Add the beaten eggs and grated Romano cheese to the pasta and toss to combine.

Spaghetti Layer

Add the ricotta cheese, egg, Romano cheese, parsley, basil, oregano, garlic powder, onion powder, salt, and black pepper to a large bowl and mix together until well combined.

Cheese Layer

Place the spaghetti in a buttered 9-inch deep-dish pie plate or an  8-inch springform pan. Press to form the crust for the spaghetti pie.

Spread the cheese mixture over the spaghetti.

Spread the meat sauce over top of the cheese layer.

Place the prepared pie on the center rack of the preheated oven and bake for 20-25 minutes.

Carefully remove the spaghetti pie from the oven.  Top it with the shredded mozzarella and sprinkle the chopped parsley over the cheese.

Place the pie back in the oven and bake for an additional 6-8 minutes or until the cheese has melted.

Remove the pie from the oven and let it cool for 10 minutes before serving. The cooling time will help it set up.

Serve with garlic bread and a side salad!

Assembly and Bake

This Baked Spaghetti Pie is so simple to make and is sure to please even the pickiest eaters, cheesy and flavorful and great for weeknight meals.

Baked Spaghetti Pie Casserole Recipe

Angel hair pasta

Tablespoons Butter

Eggs (large)

Ground beef *** (lean)

Medium yellow onion (chopped)

Green bell pepper (chopped)

Tomato sauce

Tomato paste

Garlic salt

Black pepper

Cream-style cottage cheese ***

Mozzarella cheese (3 ounces) (shredded (divided))

8-12 Pepperoni slices

Cook spaghetti according to package directions.

Drain spaghetti thoroughly.

Pasta

Combine the cooked angel hair pasta or vermicelli , butter, and parmesan cheese, and stir in eggs.

Spoon the spaghetti mixture into a greased or cooking sprayed 10-inch deep pie dish. Use a spoon to shape the pasta into a pie shell.

Bake at 350℉ for 9 minutes or until set.

Cook the beef, onion, and bell pepper in a large saucepan or skillet over medium-high heat until meat is browned. Stir until it crumbles.

With a wooden spoon, stir in tomato sauce, tomato paste, oregano, black pepper, and garlic salt. Cover and coo, stirring occasionally, 10 minutes.

Spread Cottage cheese over bottom of pasta shell. Top with the hearty meat sauce.

Cover with aluminum foil, place on a rimmed baking sheet, and bake at 350℉ for 15 minutes. ** see notes.

Uncover and sprinkle with 1 cup mozzarella cheese; top with pepperoni. Sprinkle remaining cheese over pepperoni. Bake 5 more minutes. Let stand 10 minutes.

Makes 6 large servings or 8 smaller ones.

The Pie

Such a fantastic, comfort food! My kids will especially love all that cheese and the pepperoni slices. Yum!

This is such a tasty recipe and a brilliant weeknight dinner! We made it last night and everyone loved it. I'll definitely will be making this again.

I love how simple this recipe is and how convenient it is to bake this in the oven! The cottage cheese and pepperoni are great in this!

I love that this pie can be made in advance and frozen. Such a great, easy, and budget friendly meal, that's perfect for busy weeknights.

This spaghetti pie is a perfect week night meal. Easy to make, comforting and delicious!

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