✅Ingredients
For the Topping:
☑️1 cup shredded mozzarella cheese
For the Spaghetti Crust:
☑️6 ounces spaghetti
☑️2 tablespoons butter
☑️2 eggs
☑️1/2 cup grated Parmesan cheese
For the Cheese Layer:
☑️1 cup ricotta cheese
☑️2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
☑️1/2 teaspoon dried basil (or 1 tablespoon fresh basil)
For the Meat Sauce:
☑️1 pound lean ground beef
☑️1/2 small onion, diced
☑️14.5 ounces canned diced tomatoes, drained
☑️2 cups pasta sauce
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📝Instruction:
Preheat your oven to 350°F (175°C) and grease a deep-dish pie plate.
Cook the spaghetti according to package directions. Drain well and return the spaghetti to the pot. Stir in the butter until fully melted and combined.
In a small bowl, whisk the eggs and Parmesan cheese together. Add this mixture to the spaghetti, tossing until evenly coated. Press the spaghetti mixture into the greased pie plate, forming an even crust.
In another bowl, combine the ricotta cheese, parsley, and basil. Spread this cheese mixture evenly over the spaghetti crust.
Heat a skillet over medium heat. Cook the ground beef and diced onion until the beef is browned and fully cooked. Drain any excess fat.
Stir in the drained diced tomatoes and pasta sauce. Simmer for a few minutes until the sauce slightly thickens.
Spread the meat sauce evenly over the ricotta layer in the pie plate.
Bake the spaghetti pie for 20-25 minutes. Remove from the oven, sprinkle the shredded mozzarella over the top, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Allow the spaghetti pie to cool slightly before slicing into wedges. Serve warm and enjoy!
Servings: 6-8
