Description
A bold and comforting baked spaghetti pie layered with seasoned ground beef, rich tomato sauce, and a golden blend of melted mozzarella and cheddar cheese, all held together with a tender spaghetti crust.
Ingredients
Units
Scale
- 12 ounces dry spaghetti
- 1 pound ground beef
- 2 cups tomato sauce
- 1 cup diced tomatoes
- 2 large eggs
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a baking dish.
- Cook spaghetti in salted water until al dente, then drain thoroughly.
- In a mixing bowl, toss the cooked spaghetti with eggs and grated parmesan cheese until evenly coated.
- Press the spaghetti mixture firmly into the bottom of the prepared baking dish to form a crust.
- Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
- Add ground beef and cook until browned, draining excess grease if needed.
- Stir in tomato sauce, diced tomatoes, red pepper flakes, salt, and black pepper. Simmer for 10 minutes.
- Spread the meat sauce evenly over the spaghetti base.
- Sprinkle shredded mozzarella and cheddar cheese evenly over the top.
- Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Allow the pie to rest for 10 minutes before slicing and serving.
Notes
- Cook the pasta just until al dente to prevent a soft base.
- Drain the beef well so the pie sets properly.
- Let the pie rest before slicing for clean wedges.
- Adjust the red pepper flakes to control the spice level.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg