Ingredients 1 pound spaghetti 1 pound Ground beef or turkey 1 tablespoon olive oil 1 medium onion, chopped 2 cups marinara sauce, homemade or store-bought (I like Rao's) 1/2 cup whole-milk ricotta cheese 2 tablespoons minced fresh flat-leaf parsley 3 large eggs 1/2 cup plus 2 tablespoons grated Parmesan 1 cup shredded mozzarella
Instructions 1. Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray. 2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve. 3. In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside. 4. In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan. 5. Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.
Description Isn't a pie always the best?
Servings
8
Notes
A neighbor talked about making a spaghetti pie and I wondered what a spaghetti pie was. I found out. What it is is a great way to serve spaghetti. I make it in a spring form pan so that I can unmold it and cut it in wedges.
Source Food Network
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