Print

Classic Baked Spaghetti Pie with Ricotta and Ground Beef

A thick, layered slice of spaghetti pie featuring pasta, rich meat sauce, and melted cheese topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, cheesy spaghetti pie for a satisfying family dinner. This layered pasta casserole bakes up firm enough to slice cleanly.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie plate or springform pan.
  2. Cook spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned. Drain off excess fat.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes. Remove from heat.
  6. In a medium bowl, mix together the ricotta cheese, egg, and 1/4 cup of the Parmesan cheese.
  7. In a large bowl, toss the cooked spaghetti with half of the meat sauce until coated.
  8. Press half of the coated spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
  9. Spread the ricotta mixture evenly over the spaghetti crust.
  10. Sprinkle 1 cup of the mozzarella cheese over the ricotta layer.
  11. Top with the remaining spaghetti mixture. Spoon the remaining meat sauce over the top layer of spaghetti.
  12. Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan cheese over the sauce.
  13. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  14. Let the spaghetti pie cool for at least 10 minutes before slicing and serving.

Notes

  • You can prepare the sauce and ricotta mixture a day ahead of time to save time on assembly.
  • For a make-ahead option, assemble the entire pie, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer not to use ground beef, substitute with Italian sausage or ground turkey.

Nutrition

Find it online: https://magazinemeal.com/classic-baked-spaghetti-pie-recipe/