Cheesy Baked Spaghetti Pie

Can you believe it?  The first day of spring is less than three weeks away.  You wouldn’t know it though from the tundra that is my backyard and the below freezing temperatures that we are still experiencing.  I did see a chunky robin yesterday which was chirping away – that’s got to be a good sign.

 

 

 

But until the Big Thaw and before the foot of snow melts off our grill, we still have time to enjoy some warm and comforting dinners.   

Baked Spaghetti Pie is one of our favorites.  It’s saucy and cheesy, and the preparation is much less involved than lasagna, making it an easy weeknight dinner. 

 

 

 

So, before you say adieu to your winter blues, make some Spaghetti Pie……. and hang in there – spring is on its way.

 

Baked Spaghetti Pie

6 oz. uncooked spaghetti
(or about 3 cups cooked)
2 tablespoons butter, softened
1/3 c. grated parmesan and Romano cheeses
2 well-beaten eggs
1 lb. ground beef
16 oz. of your favorite pasta sauce
1 ½ c. shredded mozzarella cheese
More grated cheese for the big finish

Heat oven to 350°.

Cook spaghetti al dente according to package directions.  Stir in butter, grated cheeses and eggs.  Coat a 10” pie plate with cooking spray.   Pour in spaghetti mixture.  Using the back of a spoon, make a shallow well in the center of the mixture.  Fill the well with ½ c. of mozzarella cheese.  Leaving a ring around the edge will give you a nice crust on your pie.

In a skillet, brown ground beef.  Drain well and mix with pasta sauce.  Fill the crust with the meat sauce.

Bake pie for 20 minutes.  Add 1 cup of mozzarella cheese and sprinkle grated cheeses over the meat sauce.  Bake 10 more minutes or until cheeses are brown and bubbly and the crust is crispy. 


Pour yourself a glass of Cabernet and have a wonderful week!