Thursday, April 28, 2016

Spaghetti Pie

Spaghetti Pie
(8 servings)


1 lb. Spaghetti
1 lb. Ground Chuck
to taste Salt and Pepper
1 tbsp. Olive Oil
1 medium Yellow Onion, chopped
2 cups Marinara Sauce (see note)
½ cup Ricotta Cheese
2 tbsp. Fresh Parsley, finely chopped
3 large Fresh Eggs
½ cup plus 2 tbsp. Parmesan Cheese, grated
1 tsp. Salt
½ tsp. Black Pepper
1 cup Mozzarella Cheese


Cook spaghetti according to package directions but only for 4 minutes.  Drain and set aside.  In a large skillet, brown the ground chuck.  Drain and set aside.  Wipe out skillet and add the oil.  Sauté onions in oil until translucent.  In a large mixing bowl, combine the marinara sauce, ricotta, parsley, eggs, ½ cup of parmesan, salt and pepper.  Once well combined, add back the spaghetti, browned meat and onions.  Combine all this together and transfer into a 9-inch spring-form pan that has been well sprayed.  Evenly top with the mozzarella and remaining 2 tbsp. of parmesan.  Place pan in a pre-heated 350-degree oven for about 30 minutes or until cheese is bubbly and golden brown.  Remove from the oven and let rest 5 minutes.  Remove from pan and cut into 8 wedges and serve.

Note:               You can use your own homemade sauce or use store bought for this recipe.

Note:               You can use dried parsley if fresh is not available.  I’d only use about 1½ tbsp.

Ideas for Future Efforts


  1. This looks really good. If I don't have a spring-form pan will and 8x8 square pan work too?

  2. An 8x8 might be a little small. Do you have a 7x11 or even use a 9x13. It just won't be as tall.

  3. I have a 9 x 13. I will try that. Thank you!