Leanne’s Spaghetti Pie is a family favorite, for many reasons:
It’s a comfort food all star.
It’s easier than lasagna, to prepare.
It freezes well.
It makes a great Spaghetti Sandwich.
It can be made low carb, by replacing the noodles.
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Leanne bakes her pie, in a 9” X 13” casserole. I prefer a 10” springform pan. Either or. They taste the same. |
LEANNE'S SPAGHETTI PIE
NOODLE LAYER:
16 Ounces spaghetti, cooked to al dente, in salted water
2 Tablespoons butter
2 Eggs, scrambled
CHEESE FILLING:
2 Cups ricotta cheese
1 Cup parmesan cheese, grated
1 Cup mozzarella cheese, grated
MEAT SAUCE:
2 Pounds ground beef - or ground turkey - or ground Italian sausage
1 Yellow onion, diced
1 Green bell pepper, diced
4 Cloves garlic, minced
1 (29 ounce) Can tomato sauce
1/2 Cup tomato paste
1 Teaspoon salt
1 Teaspoon pepper
1 Teaspoon granulated garlic
4 Teaspoons oregano
1 Tablespoon sugar
CHEESE TOPPING:
1 Cup parmesan cheese, grated
3 Cups mozzarella cheese, grated
TO PREPARE NOODLE LAYER: Cook spaghetti, until al dente; drain well. Return to pot, to cool slightly. Stir in butter and egg. Divide mixture. Press into 2 greased (9 1/2") springform pans; that have been lightly oiled. Set aside.
TO PREPARE CHEESE FILLING: Combine ingredients, into a small bowl. Divide mixture. Spread mixture, evenly, over noodles. Set aside.
TO PREPARE MEAT SAUCE: Cook ground beef, until done. Drain grease. Add onion, bell pepper, and garlic. Cook until vegetables have softened. Stir in tomatoes, tomato paste, and spices. Simmer for 10 minutes. Divide mixture. Spoon, evenly, over cheese filling.
TO PREPARE CHEESE TOPPING: Combine ingredients, in a medium sized bowl. Divide mixture. Sprinkle cheese, evenly, over meat sauce.
TO BAKE: Place springform pans, onto a baking tray. Bake at 350, for 45-55 minutes, until cheese is has turned golden brown. Yields 2 (9 1/2") pies. *This can be made in a 1 (9 X 13") casserole.
Nutrition information using low carb noodles, lean ground turkey, and low fat cheeses.
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