There are lots of Spaghetti Pie recipes out there where you use leftover spaghetti noodles and sauce. But let’s face it, when do you actually have leftover noodles and sauce? Never in this home, I can tell you that.
This recipe is from scratch, well, except for the spaghetti sauce. You can certainly make your own but using a high quality jar sauce is just so much quicker, especially on a work night. The entire dish comes together in less than an hour, from start to finish. You just can’t beat that and it’s the best spaghetti pie you will ever eat.
It’s also perfect for company – just add a Caesar Salad and garlic bread and you’re all set. The dish is truly a people pleaser! You’re guests will ask for it again and again!
Bon appétit!
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Spaghetti Pie
Ingredients
- 1 small onion
- 1 pound ground beef
- 1 tablespoon olive oil
- 15 ounce ricotta cheese
- 1 cup mozarella cheese
- 2/3 cup parmesan cheese
- 16 ounces spaghetti noodles
- 4 eggs, beaten
- 32 ounce jar spaghetti sauce
- 2 tablespoons butter
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9×13 inch baking dish with cooking spray.
- Cook spaghetti noodles in salted, boiling water for ten minutes.
- In a large bowl, add cooked spaghetti noodles, beaten eggs, parmesan cheese, and butter. Using a spoon, mix the ingredients well. Add noodle mixture to bottom of 9×13 baking dish.
- Meanwhile, saute onions in olive oil. Add ground beef, browning completely.
- Mix spaghetti sauce to ground beef and onions.
- Add a layer of ricotta cheese on top of noodle mixture.
- Add spaghetti sauce/ground beef mixture on top of ricotta cheese mixture.
- Top with mozarella cheese.
- Bake in the oven for 30 minutes.
- Let cool 5 minutes, then serve and enjoy!
Notes
I topped mine with a bit of coarse ground pepper.
