Spaghetti pie
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Spaghetti pie is all the best of Italian pasta, but in a dense pie that looks beautiful when served and is loved by both adults and children. To make it, you'll need a round pie pan. Boiled to al dente, spaghetti is tossed with seared ground beef, fried onions, marinara sauce, Parmesan, ricotta, and eggs. Everything is placed in the pan, sprinkled with grated mozzarella, and baked to set. The pie is hearty and full of the wonderful flavors of Mediterranean pasta. Serve as a main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 450 g ground beef (25% fat)
- 1 tbsp. l. olive oil
- 1 medium onion, chopped
- 2 tbsp. marinara sauce, homemade or store-bought
- 0.5 cup whole milk ricotta
- 2 tbsp chopped fresh parsley
- 3 large eggs
- 0.5 cup + 2 tablespoons grated Parmesan
- 1 tbsp. grated mozzarella
- Special equipment: round shape measuring 22 x 7.5 cm.
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Recipes with similar ingredients: spaghetti pasta, ground beef, marinara sauce, Parmesan cheese, mozzarella cheese, ricotta cheese
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9 x 3-inch (22 x 7.5 cm) baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3-4 minutes less than the package directions, until al dente. Drain and set the spaghetti aside.
- In a large skillet over medium heat, brown the ground beef for 5-8 minutes, season with salt and pepper. Transfer the meat to a plate lined with paper towels to drain excess fat. Wipe the skillet with a clean paper towel. Heat the olive oil in a skillet over medium heat and sauté the onion until translucent, 4-5 minutes. Set aside.
- In a large bowl, combine the marinara sauce, ricotta, parsley, eggs, 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the cooked spaghetti, ground beef, and onion and toss to coat. Transfer to the prepared dish, sprinkle with mozzarella, and the remaining 2 tablespoons Parmesan.
- Bake until the cheese is bubbly and golden brown, 25-30 minutes. Let rest for 5 minutes, then cut into wedges and serve.
Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.
Categories:
recipe / Dinner / Main courses / Casseroles / Pasta / Meat / Italian cuisine
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