Leftover pasta is the star of the show here, Easy Spaghetti Pie is always a hit with the whole family.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: greek pasta salad, spaghetti
Servings: 8people
Calories: 486kcal
Author: Kellie
Cost: $10
Equipment
1 springform pan
Ingredients
1poundspaghetti
1poundlean ground beef
1cupdiced onion
3garlic cloves
1tablespoonItalian Seasoning
1/2teaspoononion powder
2 1/2cupsmarinara sauce
1/2cupricotta cheese
1/4cupchopped fresh parsley
3large Eggland's Best eggs
1cupgrated Parmesan
1 1/2cupsshredded mozzarella
Instructions
Preheat the oven to 350 degrees.
Cook the pasta in a large pot of salted, boiling water for 6 to 7 minutes or until almost al dente. (The pasta will continue cooking in the oven.). Drain and set aside.
In a large skillet, brown the ground beef over medium heat until no longer pink, approximately 4 to 5 minutes. Transfer to a bowl using a slotted spoon and pour the fat from the pan.
Return the pan to the heat and cook the onion until softened, approximately 3 to 4 minutes.
Add the garlic to the pan and cook for 1 minute.
Stir in the Italian seasoning and onion powder. Remove from the heat and set aside.
In a large bowl, whisk together the sauce, ricotta cheese, parsley and eggs. Add the onions and seasonings.
Toss the pasta and beef with the sauce mixture to combine. Stir in 1/2 cup parmesan and 1/2 cup mozzarella.
Transfer the spaghetti mixture to a 8-inch springform pan or 9 inch deep dish pie plate coated with cooking spray.
Sprinkle the remaining cheese over the top of the pie.
Bake until the cheese is melted and bubbling, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 5 minutes before cutting.