Easy Spaghetti Pie
Take your classic spaghetti dish up a notch with this easy spaghetti pie recipe. It's meaty, cheesy, and super savory- perfect for the whole family to enjoy!
Servings: 4 - 6 servings
Calories: 799kcal
Ingredients
BOTTOM PASTA CRUST
- salt to cook pasta
- 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
MIDDLE RICOTTA LAYER
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon dried oregano
TOP MEATY LAYER
- 1 small onion chopped
- 1 tablespoon oil
- ¾ - 1 pound lean ground beef
- 1 can (15 oz) tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 1 tablespoon Italian seasoning
- salt to taste
- pepper to taste
CHEESE TOPPING
- 1 ½ - 2 cups cheese shredded
Instructions
BOTTOM PASTA CRUST
- Breaking up the pasta can be difficult. Wrap the noodles tightly in a clean, dry, dishtowel to prevent the dry pasta from flying everywhere and making a mess. 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.
- 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.
- In a large bowl combine cooked vermicelli, butter, garlic, Parmesan cheese, egg, and Italian seasoning. Dump mixture into a deep 9 ½ 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
- 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
- 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
- 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!
Video
Notes
- Prep smart: If you’re planning to meal prep this spaghetti pie over the weekend, I would recommend using a disposable foil pan to assemble everything. That way, you simply pop the pan straight from the freezer into the oven, and bake!
- Crust matters: Press the pasta firmly into the pan. Use the back of a spoon to do this. This will ensure it forms a firm crust, which is just what you want.
- Layer it right: Be careful when adding the meat layer on top of the ricotta. Avoid spreading it too much, or it can end up mixing into the ricotta layer.
- Don’t overcook: The key to getting the perfect crust for your spaghetti pie is to make sure the pasta is cooked just right. Overcooking it will cause it to become soggy when it gets out of the oven.
Nutrition
Calories: 799kcal | Carbohydrates: 47g | Protein: 50g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 1042mg | Potassium: 658mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1441IU | Vitamin C: 5mg | Calcium: 815mg | Iron: 5mg