Spaghetti Pie Delicious Easy (Print-Friendly Version)
Layers of pasta, seasoned beef, tomato sauce, and mozzarella bake to bubbly perfection for a comforting meal.
# What You’ll Need to Make This:
→ Pasta base
01 -
450 g spaghetti
02 -
115 g unsalted butter, melted
03 -
30 g grated Parmesan cheese
04 -
3 large eggs, beaten
→ Meat sauce
05 -
450 g ground beef
06 -
1 medium onion, chopped
07 -
1 green bell pepper, chopped
08 -
2 cloves garlic, minced
09 -
800 g canned crushed tomatoes
10 -
425 g canned tomato sauce
11 -
1 teaspoon dried oregano
12 -
1 teaspoon dried basil
13 -
0.5 teaspoon salt
14 -
0.25 teaspoon black pepper
→ Cheese layer and toppings
15 -
200 g shredded mozzarella cheese, divided
16 -
125 g ricotta cheese
17 -
15 g fresh parsley, chopped (optional, for garnish)
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, 8–10 minutes, until al dente. Prepare an ice bath while cooking. Immediately drain the spaghetti and plunge it into the ice bath to halt cooking. Drain thoroughly using a colander and pat dry if necessary.
02 -
In a large mixing bowl, combine drained spaghetti, melted butter, grated Parmesan, and beaten eggs. Toss until spaghetti is thoroughly coated and ingredients are evenly distributed. Set aside.
03 -
Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until beef is fully browned and no longer pink. Drain any excess fat from the pan.
04 -
Add chopped onion and green bell pepper to the beef. Cook, stirring occasionally, for 5–7 minutes until vegetables are softened and onions are translucent.
05 -
Stir in minced garlic and cook for 1 minute, until fragrant. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low and simmer uncovered for 15–30 minutes, stirring occasionally. Taste and adjust seasoning as needed.
06 -
Preheat oven to 175°C. Grease a 23 cm pie dish with butter or nonstick spray.
07 -
Press the spaghetti mixture evenly into the base and up the sides of the prepared pie dish to form a firm crust. Spread ricotta cheese evenly over the spaghetti layer.
08 -
Spread the meat sauce evenly over the ricotta layer. Sprinkle 150 g of shredded mozzarella over the surface, reserving the remaining 50 g for later.
09 -
Bake on the center rack for 30–35 minutes until hot and cheese is bubbling. In the last 5 minutes, sprinkle the remaining mozzarella over the top to melt and create a golden crust.
10 -
Remove from oven and let stand for at least 10 minutes before slicing. Garnish with chopped fresh parsley if desired. Serve warm.
# Extra Tips:
01 -
To prevent soggy texture, ensure spaghetti is thoroughly drained before mixing and assembling.
02 -
Vegetarian variation: substitute beef with additional mixed vegetables or a plant-based protein.
03 -
For make-ahead convenience, assemble and refrigerate up to 24 hours before baking.
04 -
The baked dish can be frozen for up to 2 months; cool completely, wrap tightly, and thaw overnight before reheating.
05 -
Enhance flavour by simmering the sauce up to 30 minutes to develop richness.