8ouncesspaghetti (this may seem like it is not enough, but trust me, it is!)
1cupricotta
1tspdried oregano
1tspdried thyme
2clovesgarlic, minced or pressed through garlic presser
1mediumonion, chopped
1/2of a 14 ounce can of chopped tomatoes, drained
1cuptomato sauce
1/2poundground beef (or omit for a meatless option)
2eggs
1/2cuppowdered Parmesan (shredded works too!)
1tspcorn starch
1/2cupmozzarella cheese
Cooking spray or butter
Instructions
Instructions To Make Spaghetti Pie:
Pre-heat the oven to 350 degrees F.
If you do not have leftover spaghetti on hand, cook the spaghetti according to package direction, drain and set aside.
While the spaghetti is cooking, heat a sauce pan over medium-high heat. Add raw ground beef and chopped onion to the pan, stirring with a wooden spoon until the beef is completely broken up.
Cook for 10-12 minutes, stirring frequently, until the meat and onions are completely cooked.
Add the minced garlic to the pan with the meat and onions, and cook for 30 seconds. Carefully pour in the canned tomatoes and tomato sauce, and simmer for 10 minutes until slightly thickened.
While sauce is thickening, add the eggs and parmesan to the resting spaghetti. Stir to coat the pasta completely.
Spray the pie dish with cooking spray or grease with butter. Add the spaghetti to the pie dish, pressing it gently with your fingers to form a 'pie crust'. The crust should go up the sides of the dish and be flatter in the middle area.
In a seperate mixing bowl, mix together the ricotta cheese, oregano, thyme and cornstarch. Spread this mixture over the spaghetti.
Now top the spaghetti and ricotta with the meat sauce. Bake in the pre heated oven for 30 minutes.
Sprinkle the top of the pie with motzarella cheese and put it back in the oven for 5 minutes to melt. Take out and let the pie sit for at least 5 minutes before cutting. Enjoy!
Notes
Tips:
To remove the pie from the pie pan: This was the most difficult part of the recipe, I am not going to lie. What I did, was I placed a plate over the top of the pie and CAREFULLY flipped the pie over so it all came out on the plate. Then I took another plate and placed it on the bottom of the pie and carefully flipped it back over so it was right side up. If this sounds too complicated for you, just serve it in the pie dish!