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Spaghetti Pie

Spaghetti Pie
PREP TIME
15 min
COOK TIME
45 min
YIELDS
8-10 servings

Dig into a slice of meaty, cheesy spaghetti pie for dinner tonight.

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Ingredients

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1
lb(s) spaghetti
1
lb(s) ground beef (85% lean)
1
Tbsp olive oil
1
medium yellow onion, chopped
2
cups marinara sauce, homemade or store-bought (I like Rao's)
½
cup whole-milk ricotta cheese
2
Tbsp minced fresh flat-leaf parsley
3
large eggs
½
cup plus 2 tbsp grated Parmesan
1
cup shredded mozzarella
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Directions

Step 1

Preheat the oven to 350ºF. Grease a 9-by-3-inch cake pan with cooking spray.

Step 2

Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.

Step 3

In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.

Step 4

In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.

Step 5

Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

Rate Recipe

My rating for Spaghetti Pie
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