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Cheesy Spaghetti Pie
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Spaghetti Pie

Cheesy Spaghetti Pie is a fun twist on lasagna. A delicious dinner kids and adults alike will love. Pasta crust, creamy ricotta in the center, with a layer of hearty meat and topped with melted cheese, this dish is golden! 
Course Main Course
Cuisine American, Italian
Keyword easy pasta, easy recipe, pasta, spaghetti

Equipment

  • large skillet
  • saucepan
  • pie plate

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
  • ¾ - 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 ½- 2 cups cheese, shredded

Instructions

BOTTOM PASTA CRUST

  • 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.  
  • 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!

Notes

I believe this recipe originated at CooksCountry.com