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!

This baked Spaghetti Pie recipe is easy enough for a busy weeknight meal and sure to be loved by the entire family. It&#039;s also a great take-and-bake meal for a family or friend in need.

spaghetti noodles

parmesan cheese

basil leaves (, chopped)

Tablespoons butter (, softened)

salt and black pepper (, to taste)

cottage cheese (,

marinara pasta sauce

Lightly grease a deep dish pie plate with cooking spray*

Cook spaghetti noodles according to package directions. Drain, and add hot noodles to a large bowl.

In a small bowl, beat the egg. Add the butter and the warm pasta. Toss until butter is melted. Add parmesan cheese, basil, and a little salt and pepper and toss everything gently to combine. Empty pasta mixture into prepared pie pan and pat firmly into pan.

Spread cottage cheese evenly over the top of the pasta. Spoon your favorite spaghetti sauce over top and smooth into an even layer.

Bake at 350 degrees F for 20 minutes. Allow to cool for 5-10 minutes before slicing into wedges and serving.

Store leftover spaghetti pie in the refrigerator for 3-4 days. Reheat in the microwave.

A nice layer of provolone slices or shredded mozzarella would be a tasty replacement, too

Love it! Here are the substitutions I made: I doubled the recipe, used ricotta rather than cottage cheese and dried basil as the store was out of fresh basil. Since I doubled the recipe and used a rectangular dish, I added seven minutes to the cook time. It sliced beautifully and was delicious. We had it with roasted carrots but a salad would be great. I’ll try it with a meat sauce next time.

This is a great recipe. I follow the directions exactly but do add half pound of cooked sage sausage from Jimmy Dean in with the pasta. So easy and so good. It’s a permanent rotation in my go to’s.

The flavor is excellent. It smelled heavenly while cooking. It ended up being very soupy though, not at all what I expected. I wish it had been a bit more solid. Next time I’ll strain the cottage cheese or use ricotta. I’ll definitely make it again though.

This will be a GO TO forever for me! I did add ground beef, little sugar, used dry basil &amp; sautéed an onion. This is AS GOOD AS MY LASAGNA and SPAGHETTI &amp; is a cross between the 2

An old favorite. My husband really likes this recipe

What a super recipe! My pie pan is deep dish, so I upped the cheeses to 1 &amp; 1/4 cups and the basil to 1/2 cup. I also used a quality pasta sauce product. The result was a perfect melding of flavors. Many thanks for a terrific recipe.

Everyone loved it!  I did make changes.  I browned 1 lb. of ground meat with onion and added to the marinara. I made sure the meat was chopped up really small.  I used ricotta instead of cottage cheese.  It was incredibly good.  The family all requested that I make this often.  It was certainly easy, so I will!

We love this. It was a big hit. Will be making regularly. We used cottage cheese and didn’t deviate from the recipe at all.

Very easy to make and yummy. I used meat in the sauce. Everyone loves it.

This was delicious.   My husband loved it.

I make this ALL the time. I make it exactly as the recipe states most of the time. Perfect! The only thing I have done differently is slice small meatballs in half and put them flat side down for a “crust” and add the recipe on top. Great for meatball lovers. 
Thank for all your excellent recipes!

Absolutely delicious! Family all asked for seconds. Made a double recipe to put one in the freezer. I used the ricotta cheese and skipped the butter. Also used Italian seasoning in place of basil and it was an awesome dinner!

Made this a couple of times. So good.  Substituted light ricotta and added dethawed frozen spinach to ricotta.  Added diced fresh tomatoes to sauce and added a couple of pinches of basil and parmesan cheese to the top.

Made this tonight for our dinner, and to bring to a friend who just broke her wrist. I always use recipes as a guideline and end up using what I have on hand. Since we're in the middle of a move, I used Italian seasoning in place of basil. I also cubed up a wedge of Brie I had in the fridge and tossed it in with the pasta mixture. Plus, I added copious amounts of mozza cheese in the layers. Thank you!

Made this last night but I stuffed it, used passata as topping with basil &amp; parmesan cheese, but I used too much &amp; wouldn't slice because the top was too runny, so I covered it with grated cheese &amp; put it under the grill, that fixed it, but passata is too rich for me !!!

We love this recipe and make it on busy week nights. It's a crowd pleaser at our house.

https://content.jwplatform.com/videos/ojyCa9Im.mp4

This baked spaghetti pie recipe is easy enough for a busy weeknight meal and sure to be loved by the entire family. It’s also a great take-and-bake meal for a family or friend in need.

This Spaghetti Pie is really delicious, it is the kind of comforting dish that everybody will love and ask for more. Preparing spaghetti in this pie way makes it quite an impressive dish for your family and friends. Depending on the number of servings you want to achieve this recipe is easily adaptable to various pan sizes and can be a great way for feeding a crowd.

oz (200 grams) spaghetti

tbsp (15 grams) butter

eggs

(25 grams) Parmesan cheese

(240 grams) ricotta cheese

basil (, chopped)

(250 grams) ground beef

(250 grams) ground pork

21 oz (600 grams) tomato sauce

garlic

basil leaves

tsp (4 grams) salt

tsp (1 grams) pepper

tsp (5 grams) sugar

mozzarella cheese

Parmesan cheese

basil (, for decorating)

Preheat the oven to 400&deg;F (200&deg;C).Lightly grease an 8 inch (20cm) springform pan. Wrap the pan with a layer of aluminum foil. Set aside.

In a large skillet, heat oil over medium heat. Add onion and saute for 5 minutes until soft.

Add garlic and cook for one more minute, until fragrant.

Add ground beef and ground pork, breaki&nbsp;up the meat with a wooden or silicone&nbsp;spoon, and cook until no longer pink, for about 5-6 minutes.Pour in tomato sauce and add salt, pepper, oregano, fresh basil and sugar.&nbsp;

Bring to a simmer and cook for about 15 minutes or until the sauce is&nbsp;reduced and thickened. Set aside to cool slightly.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;

Prepare the meat tomato sauce.

Cook the&nbsp;spaghetti&nbsp;in salted water with 3-4 minutes less than package instructions, in my case for 5 minutes.

Meanwhile in a medium bowl, whisk eggs, melted butter and Parmesan cheese until well combined. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of the prepared pan to form a crust.

Prepare the spaghetti crust.

In a small bowl mix ricotta cheese with fresh basil and spread on top of the spaghetti mixture.

Top with meat tomato sauce.

Sprinkle it with mozzarella cheese and Parmesan cheese.

Bake for 25-30 minutes or until the cheese has the desired golden brown look.

Decorate with fresh basil and enjoy!

Assemble the spaghetti pie.

https://content.jwplatform.com/videos/QvU1rGkW.mp4

Spaghetti Pie - A spaghetti crust at the bottom, followed by a ricotta cheese layer, the tomato meat sauce and topped with mozzarella and Parmesan cheese, and then all  baked until golden and simply irresistible.  This Easy Baked Spaghetti Pie is by far one of the best pasta recipes you can ever prepare. Hope you will give this spaghetti pie a try and enjoy as much as we did.

Spaghetti Pie - Easy Baked Spaghetti Pie with Meat Tomato Sauce

Enjoy the hearty comfort food flavors in this cheesy baked spaghetti casserole packed with ground beef or sausage, mozzarella, ricotta and spaghetti – perfect for an easy and delicious dinner.

Baked Spaghetti Casserole

(16 ounces spaghetti, uncooked)

beef

garlic powder

Black pepper (to taste)

onion (finely diced)

celery (finely diced)

Italian seasoning

(15 ounces diced tomatoes)

(8 ounces cream cheese, softened)

ricotta cheese

sour cream

mozzarella cheese)

Prep: Preheat oven to 350°F. Lightly grease a deep 13x9 inch pan. Cook spaghetti according to package directions; drain and put back in the pot. Drizzle with 1/2 tablespoon olive oil, cover with a lid and set aside.

Make tomato sauce: While the spaghetti are cooking, in a skillet over medium heat, season ground beef with salt pepper and garlic powder, then cook until browned in remaining 1/2 tablespoon olive oil. Add onion and celery and cook until softened. Stir in Italian seasoning and tomato paste, then stir in diced tomatoes and simmer for 5 minutes. Set aside.

Make cheese sauce: Combine all ingredients for cheese sauce until smooth. Set aside.

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