Description
This hearty Baked Spaghetti Pie combines perfectly cooked spaghetti noodles with a savory meat sauce made from ground beef and Italian sausage, layered with creamy cheeses and baked to crispy, bubbly perfection. A comforting and family-friendly dish, it transforms classic spaghetti into a delightful pie form that's ideal for gatherings or satisfying weeknight dinners.
Ingredients
Pasta
- 16 ounces Spaghetti (try whole grain, protein or gluten-free)
Meat Sauce
- 16 ounces ground beef (or ground turkey, chicken, etc.)
- 14 ounces Italian sausage (bulk, or links, skins removed)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion (yellow or sweet, chopped)
- 5 cloves Garlic (minced)
- 28 ounces Crushed tomatoes (canned, organic preferred)
- 2 tablespoons Tomato paste
- 2 tablespoons Italian Seasoning
- 1 teaspoon Kosher salt
Cheese & Eggs
- 3 large eggs (beaten, room temperature)
- ½ cup parmesan cheese
- 4 ounces Cream Cheese (softened) or substitute with equal amounts of Ricotta or cottage cheese
- 1 cup shredded mozzarella cheese
- ½ cup Italian cheese blend (optional)
Garnish
- Fresh basil (chiffonade into strips, optional)
Instructions
- Prepare pan: Preheat your oven to 350°F (175°C). Grease or spray a 9-10 inch springform pan (preferably leakproof) or use a 9-inch deep dish pie plate. If your springform pan is not leakproof, wrap it thoroughly in foil and place it on a sheet pan to catch any drips while baking.
- Sauté onions: Heat butter and olive oil in a large skillet over medium heat. Add the chopped onion and sauté about 7 minutes until translucent and slightly browned. Add minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
- Brown meats: Add ground beef and Italian sausage to the skillet with the onions and garlic. Break up the meat with a spatula and cook until browned and no longer pink, about 8-10 minutes.
- Simmer meat sauce: Stir in crushed tomatoes, tomato paste, Italian seasoning, and kosher salt. Reduce heat to low and let the sauce simmer gently while you prepare the pasta, allowing flavors to meld.
- Cook pasta: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Drain thoroughly and set aside.
- Combine pasta and sauce: Reserve 2 cups of the meat sauce separately. Add the cooked pasta to the remaining sauce in the skillet, stirring in the parmesan cheese to coat evenly.
- Temper eggs and mix: Beat the eggs in a small bowl. To temper, add a small amount of reserved meat sauce to the eggs while stirring continuously. Then stir the tempered eggs into the pasta and meat sauce mixture thoroughly.
- Assemble the pie: Transfer the pasta mixture into the prepared pan, pressing down gently to fit the pan evenly. Slice the cream cheese thinly or spoon dollops of ricotta or cottage cheese evenly over the top. Spread slightly if desired.
- Add topping: Spoon the reserved meat sauce evenly over the cheese topped pasta. Sprinkle shredded mozzarella and the Italian cheese blend over the top. Optionally, sprinkle extra Italian seasoning for enhanced flavor.
- Bake: Place the baking dish in the preheated oven and bake for 25-35 minutes, until the edges are crispy and the cheese is bubbly and golden. A 9-inch pan may require a few extra minutes.
- Cool and serve: Remove the pie from the oven and let cool for 5 minutes before slicing. Garnish with fresh basil chiffonade before serving. This dish makes excellent leftovers and reheats beautifully.
Notes
- Use a leakproof springform pan or wrap a regular springform pan well with foil to prevent spills in the oven.
- Whole grain, protein-enriched, or gluten-free spaghetti can be used to suit dietary needs.
- Eggs should be at room temperature to mix smoothly and help bind the pie together.
- Substitute cream cheese with ricotta or cottage cheese for a lighter or different cheese flavor.
- Leftovers keep well in the fridge for up to 3 days and reheat in the oven or microwave.
- Italian seasoning with paprika adds a subtle smoky depth but can be adjusted to preference.
