Can I make spaghetti pie without meat?

Absolutely! You can create a delicious vegetarian version by substituting the ground beef with a hearty mix of sautéed vegetables like mushrooms, bell peppers, zucchini, and eggplant. The vegetables provide wonderful texture and flavor while keeping the dish satisfying and filling. Just be sure to cook the vegetables until most of their moisture has evaporated to prevent a soggy pie.

Why is my spaghetti pie falling apart when I slice it?

The most common reason for a crumbly spaghetti pie is not allowing it enough time to rest after baking. The cooling period of at least 10 minutes is crucial as it allows the eggs in the pasta layer to set properly. Also, make sure you're using enough eggs in the pasta mixture, as they're the primary binding agent. Finally, cutting with a sharp knife and using a proper pie server to lift out the slices can make a big difference.

Can I use different pasta shapes for this recipe?

While traditional spaghetti works best for creating the classic "pie crust" effect, you can experiment with other long pasta varieties like linguine or fettuccine. Short pastas like penne or rotini won't create the same woven structure but can still make a delicious casserole-style dish with similar flavors. If using thicker pasta varieties, you may need to adjust the cooking time to ensure they're properly al dente.

How do I know when the spaghetti pie is done baking?

Your spaghetti pie is done when the sauce is bubbling around the edges, the mozzarella on top is completely melted and starting to brown in spots, and the center feels firm (not jiggly) when gently pressed. If you notice the top browning too quickly before the center is done, cover loosely with aluminum foil to prevent over-browning while allowing the center to finish cooking.

Spaghetti Pie Recipe

Description

Spaghetti Pie is a hearty and satisfying dish made with layers of spaghetti crust, creamy cheese filling, and savory meat sauce, baked to perfection and topped with melted mozzarella.

Ingredients

Units Scale

Spaghetti Crust

8 ounces spaghetti
2 Tablespoons salted butter
2 eggs
3/4 cup grated parmesan cheese

Cheese Filling Layer

1 cup ricotta cheese
1 Tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Meat Sauce Layer

1 teaspoon olive oil
1 pound ground beef
1 small onion, diced
2 cups pasta sauce
1 cup shredded mozzarella cheese

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Instructions

Gather ingredients and preheat oven: Preheat your oven to 350 degrees F and grease a deep 9-inch pie dish.
Prepare spaghetti crust: Cook the spaghetti according to package directions. Drain the water, then mix the cooked spaghetti with butter, eggs, and parmesan cheese in a large bowl. Pour the mixture into the greased pie dish and press it into the bottom and up the sides to form a crust.
Cook meat sauce: In a large skillet, heat olive oil over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned, about 10 minutes. Drain any excess fat, then stir in the pasta sauce. Set aside.
Prepare cheese filling: Combine ricotta cheese, Italian seasoning, salt, and black pepper in a separate bowl. Stir well and spread the mixture over the prepared spaghetti crust.
Assemble pie: Pour the prepared meat sauce over the ricotta cheese layer in the pie dish. Spread it evenly.
Bake pie: Bake the assembled spaghetti pie for 20 minutes until the sauce is bubbling. Remove from the oven and sprinkle shredded mozzarella cheese on top.
Melt and brown cheese: Return the pie to the oven and bake for an additional 10 minutes until the cheese melts and becomes golden.
Cool and serve: Let the spaghetti pie cool for 10 minutes before slicing and serving. Enjoy!

Notes

You can replace the ground beef with ground turkey or ground chicken.
Use chopped vegetables like eggplant, carrots, zucchini, or tomatoes to make a vegetarian version.
Replace ricotta cheese with cottage cheese for a tangier taste.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 20g
Cholesterol: 80mg