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Spaghetti Pie

December 1, 2011

This is one of my favorite dinners. It’s also what I’m most likely to bring you if you have just had a baby. My friends admit they are not sure what to expect when I tell them I’m bringing them spaghetti pie–but then the next day I get a call asking for the recipe. I don’t usually use an actual pie dish, as I tend to make a lot and would overflow a small pie plate. I recommend using a casserole dish (above).


1 cup ricotta

grated mozzarella (enough to cover the top)

spaghetti noodles, cooked and drained

2 cloves garlic, minced

¼ cup butter

½ cup grated parmesan

1 egg, beaten

½ pound ground beef

1 onion, chopped

1 can, 15 oz, tomato sauce

1 can, 6 oz, tomato paste

¼ white wine

1 tsp sugar

basil and oregano to season

Preheat oven to 350.

To make the crust, mix the noodles, garlic, butter, parmesan and egg in a large mixing bowl. Give the noodle mixture a rough cut, then press everything into your baking dish.

For the filling, cook the ground beef and onions. Drain the fat and add the wine into the pan and scrape up any brown bits. Put the meat and onions back into the pan with the wine and add the tomato paste, tomato sauce and sugar. Season with salt, pepper, basil and oregano. Heat thoroughly.

To assemble the pie, spread the ricotta over the crust. Top with the sauce and cover with mozzarella cheese. Bake for about 30 minutes or until golden brown.

This also freezes well–cover tightly and freeze (before baking).

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