MI Coop Kitchen

Spunky Spaghetti Pie

Recipe by
Great Lakes Energy Cooperative  
50 minutes
Prep: 20 minutes | Cook: 30 minutes | Servings: 6 servings

Ingredients

  • cooking spray
  • 8 ounces spaghetti noodles
  • 2 large eggs, beaten
  • 1/2 cup grated Parmesan cheese, divided into 1/4 cups
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • salt
  • pepper
  • 2 cups vodka sauce
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella

Directions

  1. Preheat oven to 350 F and grease an oven-safe pan with cooking spray (I use a springform pan).
  2. In a large pot of boiling salted water, cook spaghetti for 3 minutes less than package calls for. Drain.
  3. In a large bowl, toss spaghetti with eggs, 1/4 cup Parmesan, and Italian seasoning.  Transfer to prepared pan forming ‘crust’.
  4. In a large skillet over medium heat, heat olive oil.  Cook onions until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute. Add ground beef, breaking up the meat with a wooden spoon, and cook until no longer pink, 6 minutes. Season with salt and pepper. Pour in vodka sauce and heat until warmed, 5 minutes.
  5. Spread ricotta over spaghetti crust , then pour in meat sauce. Top with mozzarella and remaining 1/4 cup Parmesan. Bake until spaghetti is set and cheese is melted, about 30 minutes.
  6. If you use a springform pan, let cool 10 minutes.
  7. ENJOY!!
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