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COOK WITH MEG: Pasta-Palooza Spaghetti Pie

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COOK WITH MEG: Pasta-Palooza Spaghetti Pie

A fun and hearty baked pasta dish where cooked spaghetti is mixed with eggs and cheese to form a “crust.” It's then layered with ricotta or cottage cheese, topped with a savoury meat or marinara sauce, and finished with gooey melted cheese. 🍝🥧
Makes 8-10 depending on the size of “pie piece”
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
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Equipment

  • Pasta pot + colander
  • 9 inch pie plate or springform pan
  • Large bowl and spatula

Ingredients
  

PIE CRUST

  • 3 cups cooked spaghetti | 170g |1.5 cups dry
  • 2 large eggs
  • ¾ - 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp. Italian seasoning
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. black pepper

SAUCE

  • ½ lb 228 g lean ground beef or Italian sausage (optional)
  • 1½ cups your fave marinara sauce
  • Pinch of sugar + salt + pepper

PIE TOPPER

  • 1 cup shredded mozzarella cheese
  • 1 tsp. olive oil, divided
  • fresh basil (optional, for garnish)

Instructions
 

MAKE YOUR SAUCE, OR USE PRE-MADE SAUCE

  • In a skillet, heat olive oil over medium heat. Brown the ground beef or sausage, breaking it up as it cooks.
  • Drain excess grease and add the marinara to the cooked meat mixture. Add a pinch of sugar, salt and pepper and taste.

MAKE YOUR SPAGHETTI

  • Cook/boil the spaghetti in salted water according to the package directions.
  • Drain and toss with a little olive oil to prevent it from sticking.

LET’S ASSEMBLE AND BAKE OUR PIE

  • In a large bowl, whisk the eggs, then mix in our ricotta, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
  • Add the cooked and cooled spaghetti and toss to coat evenly.
  • Preheat the oven to 375°F and grease a 9-inch pie dish.
  • Press the spaghetti mixture into the dish, forming a "crust." Be sure to really pull and form the spaghetti up the sides, like a nest that can hold the sauce and the cheese.
  • Spoon your sauce over the spaghetti base.
  • Top with shredded mozzarella.
  • Bake for 30-35 minutes, or until the cheese is bubbly and slightly golden.
  • Let cool for 5-10 minutes before slicing.
  • Garnish with fresh basil if desired. Slice and serve like a pie!

Notes

  • 7 oz of dry spaghetti is about 170G or approximately 1.5 cups dry = 3 cups cooked.
 
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!