Spaghetti pie with beef
Votes: 6
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
If you have some leftover cooked spaghetti in the fridge from last night's dinner, don't rush to reheat it. Instead, treat your loved ones to a new dish and make a delicious and filling pie! Chilled spaghetti is mixed with browned ground beef, beaten egg, tomato sauce, and mozzarella balls and fried in a pan without stirring until crispy. The pie is then finished in the oven until the pasta and filling are set and the pasta is cooked through. Serve garnished with fresh basil.
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:
- 3 cups cooked, chilled spaghetti (about 170g uncooked)
- 220 g of ground beef with 10% fat content
- 2 tbsp. l. olive oil
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 1 can (425 g) of canned crushed tomatoes
- 1/4 cup heavy cream
- 4 large eggs, beaten
- 1 cup small mozzarella balls (bocconcini or cilieggina), patted dry
- 1/4 tbsp. grated parmesan
- 0.5 cup torn basil leaves
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Recipes with similar ingredients: spaghetti pasta, ground beef, pureed tomatoes, eggs, cream, Parmesan cheese, mozzarella bocconcini cheese, basil
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a medium nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onion and garlic and cook until the onion is soft, about 3 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned. Drain any excess fat.
- Add the tomatoes and bring to a boil. Add the cream and season with 1 teaspoon of salt and a pinch of freshly ground black pepper. Transfer to a bowl and set the pan aside.
- Add the cooked spaghetti to the beef mixture and mix well. Beat the eggs and add them to the spaghetti along with the mozzarella and Parmesan cheese. Mix well.
- Wipe out the skillet and heat 1 tablespoon of the remaining olive oil over high heat. Add the spaghetti mixture and press down lightly. Cook until the pasta is set on the bottom, about 5 minutes.
- Transfer the pan to the oven. Bake until the macaroni is set in the center and crispy around the edges, about 15 minutes. Let it rest for at least 5 minutes. Sprinkle with torn basil leaves and serve the macaroni pie warm or at room temperature.
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