As a promise to Rylan, I did not make anything with peanut butter in in this Sunday for church. (He still would not eat it, so picky!) This is one of my favorite recipes. I made it with ground beef this time, but in the past I’ve also made it with hot Italian sausage and that was really good too. This recipe goes great with a tossed salad and garlic bread. I usually make this in a pie dish, but I decided to double the recipe and made it in a 9×13 pan, which serves 16 people. If you want to make it in a pie dish, just halve the recipe below.
You’ll also need melted butter or olive oil, salt, garlic powder, and Italian seasoning which I forgot to include in this picture.
Season and brown meat. I added salt, garlic powder, and Italian seasoning.
Cook 1 lb of spaghetti and drain.
Beat eggs and Parmesan cheese.
Add butter or olive oil (whichever you prefer) to spaghetti and toss. Add egg and cheese mixture to spaghetti and mix.
Add spaghetti to a greased 9×13 pan and press down, forming a crust.
Spread ricotta over the spaghetti crust.
Mix spaghetti sauce with your browned and seasoned meat.
Spread sauce mixture over ricotta layer and bake uncovered for 25 minutes at 350 degrees.
Remove from oven and sprinkle 1-2 cups of shredded Mozzarella cheese. Bake for 10 minutes, uncovered, or until cheese is melted.
Remove from oven. Sprinkle Parmesan cheese on top. Let sit 10 minutes before cutting.
Spaghetti Pie (Source: MrFood.com)
1 lb cooked spaghetti
1 lb cooked ground beef ( I used 90% lean)
4 tablespoons melted butter or olive oil
4 large eggs, well beaten
1 cup grated Parmesan cheese plus additional for sprinkling on top
16 oz ricotta cheese
2 cups spaghetti sauce
1-2 cups shredded mozzarella cheese