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Spaghetti Pie

Spaghetti Pie
Spaghetti pie

If you want to make something different, try Spaghetti Pie. The pasta makes the “crust,” the tomato-meat sauce is the “filling,” and the cheese resembles a “top crust.” This one is a proof that pie comes in many forms, sometimes in surprising and humorous ones.

Crust

  • 6 ounces (¹⁄³ box) spaghetti,
  • ½ cup grated Parmesan cheese,
  • 2 tbsp olive oil,
  • 2 whisked eggs.

Filling

  • 1 small onion, diced,
  • 1 lb ground meat (beef or turkey),
  • salt and pepper,
  • 2 cups tomato-based pasta sauce, from a jar or homemade,
  • 1 cup ricotta cheese (or cottage cheese),
  • 6–8 fresh basil leaves, cut up,
  • ½ to 1 cup shredded mozzarella cheese.

Preparation

  1. Make the Crust: Cook the spaghetti following instructions on pasta package. Drain and mix with Parmesan cheese, olive oil, and whisked eggs. Line a 10-inch deep-dish pie plate with this “crust.”
  2. Make the Filling: In a skillet over medium heat, sauté the onion then add the meat, and cook until it’s browned. Season with salt and pepper. Mix in the tomato pasta sauce and simmer for about 15 minutes. Spoon the ricotta (or cottage) cheese onto the spaghetti crust. Then pour over the meat sauce, distributing evenly.
  3. Bake at 350 degrees for 20 minutes. Sprinkle with fresh basil leaves for nice flavor, mozzarella, then bake for another 5 minutes, until the cheese melts. Cut into pie-shaped wedges and serve.
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About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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