Laurie’s sister gave us this recipe years ago. We would make it often for after dancing, movies or other events. Over the years we have changed it to suite our taste. The pie can be made ahead and heated when needed. Or freeze it for later use.
Mais C’est Bon!
Enjoy!!
Ingredients
- 1 cup mozzarella cheese
Spaghetti Crust
- 6 ounces spaghetti
- 2 ½ tablespoons butter
- 2 eggs, beaten with a pinch of salt
- ½ cup parmesan cheese, grate
Cheese Layer
- 1 cup ricotta cheese (cottage cheese can be used)
- 2 tablespoons fresh parsley
- ½ teaspoon dried basil or 1 Tablespoon fresh
- Pinch of salt
Meat Sauce
- ½ pound ground beef
- ½ pound ground pork
- ½ onion, diced
- 2 cloves garlic, chopped
- 14 ounces fire roasted tomatoes, drained (1 can)
- 1 lg can pasta sauce
- ½ teaspoon Italian seasoning
- 1/2 teaspoon sugar (cuts acidity, start with ½ teaspoon and add more if needed)
- 2 tablespoons red wine (optional)
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F.
- Cook spaghetti and drain. Toss with butter. Stir in eggs and parmesan cheese.
- Place spaghetti in a greased deep dish pie plate. Press to form a crust.
- Combine ricotta cheese, parsley, basil and salt. Spread mixture over spaghetti.
- In a deep skillet brown meat and onions until no pink remains. If meat is lean add ½ teaspoon olive oil. Drain any fat. Place mixture in bowl and set aside.
- In the same skillet add pasta sauce, fire roasted tomatoes, Italian seasoning, sugar and wine. Simmer for 30 minutes, uncovered. Sauce will thicken.
- Add meat mixture mixing well.
- Spread sauce mixture* over ricotta cheese.
- Bake covered with foil, 20-25 minutes.
- Remove foil, top with mozzarella and bake an additional 5 minutes or until cheese is melted. Cool 10 minutes before serving.
*There may be more sauce than needed. Refrigerate or freeze for later use.
This spaghetti pie was made by our friend Jane Graves.
