Description
This Cheesy Spaghetti Pie is a comforting and hearty Italian-inspired casserole featuring layers of seasoned spaghetti combined with a rich ground beef marinara sauce, creamy ricotta and cream cheese mixture, and a generous topping of melted mozzarella cheese. Baked to perfection with a golden, bubbly top, it makes a satisfying meal perfect for family dinners or gatherings.
Ingredients
Cheese Mixture
- 1 cup ricotta cheese
- 3 tablespoons cream cheese
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
Spaghetti Layer
- ½ lb. spaghetti
- 3 tablespoons butter
- 2 eggs, whisked
- ½ cup parmesan cheese
Meat Sauce
- 1 lb. ground beef
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon hot sauce (doesn’t add spiciness)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 24 oz. marinara sauce
Topping
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a deep 9 or 10-inch pie pan or a 2 to 2 ½ quart baking dish. Combine the ricotta, cream cheese, and dried herbs and seasonings in a medium bowl and set aside. Measure out all other ingredients before starting.
- Cook Ground Beef: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the ground beef and diced onions, and cook for 7-10 minutes until browned and cooked through, breaking up the beef as it cooks. Drain the excess grease.
- Add Flavorings and Simmer Sauce: Lower the heat to medium, then add minced garlic, hot sauce, Worcestershire sauce, and Italian seasoning to the skillet. Cook for 2 minutes, stirring frequently. Pour in the marinara sauce and stir to combine. Reduce heat to low and let it simmer uncovered while you cook the spaghetti.
- Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti until al dente. Drain thoroughly and return the pasta to the warm pot.
- Mix Spaghetti with Butter, Cheese, and Eggs: To the hot spaghetti, add the butter and Parmesan cheese, tossing to coat evenly. Add the whisked eggs and toss again to combine thoroughly.
- Combine Spaghetti with Meat Sauce: Stir 1 ½ cups of the meat sauce into the spaghetti mixture until well incorporated. Remove the pot from heat.
- Form Spaghetti Crust: Transfer the spaghetti and meat sauce mixture into the prepared pie pan or baking dish, pressing down firmly to create an even, packed crust layer.
- Layer Cheese Mixture and Sauce: Spread the ricotta and cream cheese mixture evenly over the spaghetti crust, then top with the remaining meat sauce. The pan will be full, but it will hold well.
- Add Mozzarella Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the assembled layers.
- Bake the Pie: Place uncovered in the preheated oven and bake for 30 minutes, until the mozzarella is fully melted and cheese is hot. For a golden-brown top, optionally broil at 450°F for a few minutes—watch carefully to avoid burning.
- Rest and Serve: Remove from oven and let the spaghetti pie sit for 10-15 minutes to firm up before slicing and serving for best texture and flavor.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free spaghetti if you need a gluten-free meal.
- The hot sauce adds depth of flavor without heat; adjust to your taste.
- Letting the pie rest before slicing helps it hold its shape better.
- To store leftovers, cover and refrigerate for up to 3 days; reheat in the oven for best results.
