Spaghetti Pie
Change up spaghetti night with this fun pasta pie topped with homemade meat sauce! Serve with a fresh green salad, warm loaf of garlic bread, and your favorite bottle of Cabernet, Enjoy!
Servings: 8
Ingredients
- 12 oz. thin spaghetti noodles broken in half
- 1 lb. lean ground beef, sausage, or turkey
- 1 sm. yellow onion chopped
- 2 cloves garlic minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 (28 oz.) can crushed tomatoes
- 1 (16 oz.) can tomato sauce
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 4 oz. cream cheese softened, cut into cubes
- 1/2 c. ricotta cheese or cottage cheese
- 3/4 c. grated Parmesan cheese divided
- 3/4 c. shredded mozzarella cheese divided
Instructions
- Spray a 10-inch Spring-form pan with non-stick cooking spray.
- In a large pot of salted water, cook spaghetti until al dente, according to package directions.
- Meanwhile, in a large skillet, over medium-high heat, cook and crumble the ground beef, sausage, or turkey. Add the onion, garlic, salt, and pepper. Cook until beef, sausage, or turkey is browned; drain the excess grease and return to the skillet.
- Add the crushed tomatoes, tomato sauce, basil, and oregano to the meat mixture. Season with more salt and pepper if needed. Bring to a boil, reduce heat to low, and simmer while you prepare the pasta.
- When spaghetti noodles are done cooking, drain and return to the pot. Add the cream cheese to the hot noodles, and toss until the cream cheese is almost melted. Stir in ricotta cheese, 1/2 cup of Parmesan cheese, and 1/2 cup of mozzarella cheese. Add 2 cups of the meat sauce into the noodles, gently stir to combine.
- Pour the mixture into the Spring-form pan. Press noodles evenly into the pan. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella over the top.
- Bake at 350 degrees for 18 to 20 minutes, or until hot and bubbly and cheese is melted. Remove from oven, and let stand 10 minutes before slicing.
- Top each slice with meat sauce and a sprinkling of parmesan cheese. Enjoy!
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