I can’t figure out what I enjoy most about this Cheesy Spaghetti Pie. The spaghetti or vermicelli crust. By the way, vermicelli is just thinner spaghetti noodles! Although spaghetti noodles will work, vermicelli tastes a lot better. There is just something about the thinner noodles that makes this dish work better. The middle ricotta layer adds a creamy center. Grab the creamiest ricotta cheese you can find! As for the meaty layer you can use any ground meat you like! I use whatever I have on hand! As for the vegetables inside the meaty tomato sauce you can literally clean your fridge and use any vegetables that you require or desire! My friend Julie only uses onions in her sauce! As for the shredded cheese on top you can use your favorite variety! I usually use mozzarella or a cheddar mozzarella blend because that is usually what I have around!
Cheesy Spaghetti Pie is a hit with kids and adults alike! Serve with a simple salad of your choice, bread and butter or garlic bread. This delicious dinner will never disappoint! I mean, how could it?
Take a moment to peek at our video! This Cheesy Spaghetti Pie is definitely worth a try!
Spaghetti Pie
Ingredients
BOTTOM PASTA CRUST
- salt, for noodle water
- 6 ounces vermicelli broken into 2-inch pieces
- 1 tablespoon garlic, minced
- 2-3 tablespoons butter
- 1 cup Parmesan cheese, shredded or grated
- 1 large egg, beaten
- 1 tablespoon Italian seasoning, dried
MIDDLE RICOTTA LAYER
- 1 cup creamy ricotta cheese
- 1 large egg
- 1 teaspoon oregano, dried
TOP MEATY LAYER
- 1 small onion, chopped
- 1 tablespoon oil
- 3/4 - 1 pound lean ground beef
- 1 can (15 oz) tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 1 tablespoon Italian seasoning, dried
- salt to taste
- pepper to taste
CHEESE TOPPING
- 1 1/2- 2 cups cheese, shredded
Instructions
BOTTOM PASTA CRUST
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Breaking up the pasta can be difficult. I was told to wrap the noodles tightly in a clean, dry, dishtowel to prevent the dry pasta from flying everywhere and making a mess. After trying it I thought brilliant! I break the noodles in half and then half again. Do the best you can here. It doesn't have to be perfect. You might even want to break up the pasta in smaller handfuls so it is easier to break up.
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Preheat your oven to 350 degrees. Bring salted water to boil in a large pot. Add vermicelli and cook until almost done or al dente. Drain in a colander in the sink.
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In a large bowl combine cooked vermicelli, butter, garlic, Parmesan cheese, egg, and Italian seasoning. Dump mixture into a deep 9 1/2 to 10 inch pie plate. Press mixture into the plate. Bake until crust has set, between 15 and 20 minutes. Set aside.
MIDDLE RICOTTA LAYER
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In a medium sized bowl combine ricotta, egg, and oregano.I use a hand held blender but I leave it up to you. Scrape bowl with a spatula and spread mixture over top of your pasta crust.
TOP MEATY LAYER
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Heat oil in large skillet over medium heat until shimmering or a drop of water flicked in it dances. Add onion and cook until softened, between 3 and 4 minutes. Add ground meat and cook until lightly browned and no longer pink, between 6 and 7 minutes. Drain off any excess fat. Add tomato sauce, tomato paste, and sugar and simmer until thickened, about 5 minutes. Stir in Italian seasoning and season with salt and pepper to taste.
CHEESE TOPPING
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Top ricotta layer with meat mixture and sprinkle top with shredded cheese. Bake until golden brown on top, about 25 minutes. Broil for a moment or two to darken cheese if you desire. Cool for at least 15 minutes before serving. Slice into wedges and enjoy!
Recipe Notes
I believe this recipe originated at CooksCountry.com
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