Monday, February 17, 2014

Spaghetti Pie

My Aunt Millie gave me this recipe when the girls were still little and at the time all the girls loved it so we had it for dinner every few weeks.  This recipe makes two but you can definitely use 1/2 of the ingredients to make just one.  We ate one and I gave the other one to Kelly since Madelyn likes nothing better than to be held.  And who wouldn't rather hold a precious baby than make dinner?  

1 box thin spaghetti
1-1/2 lbs. ground beef, 85% lean
1 45 oz. jar spaghetti sauce
2 eggs
3/4 cup parmesan cheese grated
15 oz. part skim ricotta cheese
3/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees.  Spray pie pans with PAM.  Boil water for cooking spaghetti.  While spaghetti is cooking brown the beef in a frying pan until no longer pink.  Drain grease.  Add spaghetti sauce and simmer for a few minutes to blend flavors.    

Drain spaghetti.  Let pasta cool for a few minutes.  Add eggs and parmesan cheese and stir until combined.

Take 1/2 of the pasta mixture and create a pie crust with the spaghetti.  Do the same with the second pie plate.

Spread 1/2 of the ricotta cheese in the middle.  Do the same with the 2nd pie.

Top with spaghetti sauce and meat mixture.  Do the same for the 2nd pie.

Bake at 350 for 25 minutes.  Spread 1/2 of the mozzarella cheese mixture on top and bake for another 5 minutes.  Do the same for the 2nd pie.

Let the pies sit for a few minutes before slicing.


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  1. Replies
    1. PAM is a non-stick cooking spray. You can already grease them instead so the noodles don;t stick while they are baking


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