Casseroles and comfort foods are a favorite of Chad’s, especially on weeknights when he is in charge of dishes. This Spaghetti Pie from Kudos Kitchen by Renee is a wonderful weeknight meal that fits right into the comfort food category. Spaghetti noodles are cooked, then pressed into the bottom of a pie pan (or skillet). They are covered with ricotta cheese, meat sauce with mushrooms, and more cheese. The pie is baked until bubbly, then served in slices. Evan loves mushrooms and couldn’t get enough of the meal. One pie uses half a pound each of pasta and beef. I try to use whole packages when cooking, so I like to double the recipe and divide the ingredients to make two pies. I cook one that night and cover the other for the next night.
Be careful not to overcook the noodles while boiling. They should still have a little bite and will cook further in the oven.
To create a lower calorie meal, make the recipe with lean ground beef and lower fat mozzarella and ricotta cheeses.
Spaghetti Pie Recipe
Adapted from Kudos Kitchen By Renee
- 8 ounces spaghetti
- 1 large egg lightly beaten with 1 tablespoon water
- 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese divided
- 1/2 tablespoon olive oil
- 1/2 pound ground beef
- 1 tablespoon minced onion
- 2 cups sliced mushrooms
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 1/2 cups marinara sauce
- 1 cup ricotta cheese
- 3/4 cup shredded Mozzarella cheese
- Bring a large pot of salted water to a boil. Add spaghetti and cook until almost al dente, but the pasta should still have a little bite. Drain.
- Grease a deep pie pan or 9 inch oven safe skillet with butter or oil. Preheat oven to 350 degrees F.
- Once the pasta has cooled slightly, place in a medium bowl and combine with beaten egg and 1/4 cup Parmesan. Evenly spread into the prepared pan.
- In a large skillet, drizzle olive oil over medium high heat. Crumble in the ground beef and cook, stirring to break up, until browned. Add the mushrooms, garlic, salt, and pepper. Crumble in the oregano and basil. Cook, stirring occasionally, until the mushrooms soften and begin to darken. Stir in the marinara.
- Evenly spread the ricotta cheese over the spaghetti. Pour in the meat and mushrooms in an even layer. Cover with Mozzarella and remaining 2 tablespoons Parmesan cheese.
- Cover the pan with foil and bake in preheated oven until heated through, 20 minutes. Remove foul and bake until cheese is melted and bubbly, another 10 minutes.
- Allow to rest 10 minutes before slicing and serving.