Description
Michael Symon’s spaghetti pie combines classic Italian comfort with modern culinary creativity. Rich pasta layers meld creamy cheeses and savory herbs, promising a delightful meal that brings warm nostalgia to your dinner table.
Ingredients
Scale
Cheese:
- 1 ½ cups (340 grams) mozzarella cheese
- ½ cup (50 grams) parmesan cheese
- 1 cup (240 grams) ricotta cheese
Pasta and Staples:
- 6 ounces (170 grams) spaghetti
- 2 tablespoons (30 grams) butter
Herbs and Seasonings:
- 2 eggs
- 2 tablespoons (8 grams) parsley
- ½ teaspoon (1 gram) dried basil or 1 tablespoon (2 grams) fresh basil
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a greased deep-dish pie plate.
- Cook spaghetti in salted boiling water according to package instructions until al dente, then drain thoroughly.
- Toss the cooked spaghetti with melted butter, then mix in beaten eggs and grated parmesan cheese until well combined.
- Press the buttery spaghetti mixture firmly into the bottom and sides of the greased pie plate, creating an even crust-like base.
- In a separate mixing bowl, combine ricotta cheese, finely chopped fresh parsley, and dried basil, blending until smooth and herbs are evenly distributed.
- Spread the herbed ricotta mixture carefully over the spaghetti crust, ensuring complete and even coverage.
- In a large skillet, brown ground beef and diced onions over medium-high heat, cooking until the meat is completely no longer pink and onions are translucent.
- Drain excess fat from the meat mixture, then add crushed tomatoes and prepared pasta sauce, simmering for 10 minutes until the sauce thickens and flavors meld.
- Spoon the beef and sauce mixture evenly over the ricotta layer in the pie plate.
- Bake in the preheated oven for 20 to 25 minutes until heated through and edges start to become golden.
- Remove from oven, sprinkle shredded mozzarella cheese on top, and return to oven for an additional 5 minutes until cheese is melted and bubbly.
Notes
- Gather all ingredients beforehand to streamline the cooking process and minimize kitchen chaos.
- Melt butter thoroughly to ensure even coating and optimal flavor absorption when tossing the cooked spaghetti.
- Press spaghetti mixture firmly into the pie plate, creating a compact and sturdy base for layering.
- Use a spatula to spread ricotta mixture evenly, guaranteeing a consistent and creamy texture throughout the dish.
- Allow the spaghetti pie to cool slightly after baking, which helps set the layers and makes slicing easier.
- Check pasta doneness before mixing to prevent overcooking and maintain the perfect al dente texture.
- Drain spaghetti completely to avoid excess water interfering with the pie’s structural integrity.
- Consider using freshly grated Parmesan for an enhanced, richer flavor profile in the recipe.
- Experiment with additional herbs like basil or oregano to personalize the spaghetti pie’s taste.
- Refrigerate leftovers in an airtight container for up to three days, maintaining optimal freshness and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 160 mg