Kids are curious little creatures. If I tell my kids we are having Spaghetti for dinner, I am more often than not met with resistance. But tell them we are having Spaghetti Pie, and it is a different story. Who wouldn’t want to have “pie” for dinner? This was a very popular dish during my childhood. I’m sure many of you have made it a million times and it was on your dinner rotation at one time or another. My mom made this often when I was growing up, and my brother and I loved it as much as my kids do. Whenever I serve this, I am taken back to a simpler time, and as a busy mom to four, any kind of simple is great. Julie and I made this last week for our Supper Club clients and thought it might bring up some fond memories for you too.
A disclaimer – I used to make this in a deep dish pie plate when my kids were younger, but as they and their appetites grew, I doubled the ingredients that went into one pie and put it in a 9 x 13″ dish. I just found it easier than making 2 “pies.”
- 1 pound Spaghetti
- 3 tablespoons butter
- 3 eggs, lightly beaten
- 1 cup Parmesan cheese
- 1 (16 ounce) package Mozzarella cheese, divided
- 2 pounds ground beef or sweet Italian sausage, I mix both
- 1 onion, chopped
- 1 (24 ounce) jar Spaghetti sauce or your homemade sauce. I use 2½ cups of my homemade sauce I make and freeze.
- 1 (16 ounce) Ricotta cheese or cottage cheese, we use Ricotta
- Cook and drain spaghetti, mix in a bowl with butter, eggs, Parmesan cheese, and ½ of the mozzarella cheese.
- While pasta is cooking, brown ground beef and/or sausage with onion. Add your pasta sauce and let simmer. We like it thick and meaty. If you like a thinner sauce you can use less meat or add a little water or tomato sauce.
- Press spaghetti mixture into the bottom and up the side of your 9 x 13 dish forming a shell.
- Evenly spread the ricotta on top of the pasta and top with sauce mixture. Top with the remaining 2 cups of Mozzarella.
- Bake in a 350 degree oven for about 30 minutes.