Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hour
Spaghetti Pie
6-8 servings
boncook.com
Ingredients
For the Spaghetti Crust:
- 8 oz. spaghetti noodles
- 2 large eggs, beaten
- ½ cup grated Parmesan cheese
- 2 Tbsp. melted butter or FRENCH PANTRY Tuscan Herb Oil
- FRENCH PANTRY Sel Gris Salt and freshly ground pepper, to taste
For the Filling:
- 1 lb. lean ground beef
- ½ small onion, diced (use Eco Chop for quick prep)
- 1 clove garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups pasta sauce
- 1 cup ricotta cheese
- 2 Tbsp. fresh parsley, chopped
- ½ tsp. French Pantry Rosemary, Basil & Thyme Herb Blend
- 1 cup shredded mozzarella cheese
Instructions
1. Prepare the Spaghetti Crust
Preheat oven to 350°F. Place the FORTEEZ Fluted Tart Mold on the Perforated Baking Sheet. Cook spaghetti according to package directions, then drain well. Toss hot pasta with melted butter or Tuscan Oil. In a separate bowl, whisk eggs and Parmesan using the Mini Whisk. Combine with spaghetti and season with Sel Gris Salt and pepper. Press mixture evenly into the FORTEEZ Mold, forming a crust up the sides.
2. Make the Meat Sauce
In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat. Add garlic and cook 1 minute. Stir in diced tomatoes and pasta sauce; simmer 5–7 minutes to thicken.
3. Prepare the Ricotta Layer
In a small bowl, combine ricotta, parsley, and Rosemary, Basil & Thyme Herb Blend.
4. Assemble the Pie
Spread the ricotta mixture evenly over the spaghetti crust. Spoon the meat sauce over the ricotta, spreading evenly. Top with shredded mozzarella.
5. Bake the Pie
Bake for 25–30 minutes, until cheese is melted and bubbly. Let rest 10 minutes before slicing.
bonTIP
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Swap beef for ground turkey or Italian sausage for a new twist.
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Try adding diced bell peppers or mushrooms for extra flavor.
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Pairs perfectly with a fresh green salad and a drizzle of French Pantry Tuscan Oil.
