Spaghetti Pie

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Pre-Notes

This recipe makes 2 deep dish pie plates. This dish can be frozen before baking, thawed and baked at a later time.

You can opt to make this recipe in a 9x13 baking dish.

Ingredients

Shell

1. 1 (16 oz) pkg angel hair pasta, cooked and drained
2. 3/4 c Parmesan cheese
3. 2 c cottage cheese, or ricotta cheese
4. 2 eggs

Sauce

5. 1 lb ground bulk Italian sausage
6. 1/2 lb ground beef
7. 1/2 c green or red bell pepper, chopped
8. 1/2 c onion, chopped
9. 6 oz tomato paste
10. 14 oz can undrained diced tomatoes, or 14 ozs fresh tomatoes, diced
11. 1 (25 oz) jar pasta sauce
12. 1 t sugar
13. 1 t dill
14. 1 t tarragon or thyme
15. 1 t basil

Cheese topping

16. 6 oz cheese, grated: sharp Cheddar, Mozzarella, Parmesan or Piave (1 1/2 c)

Instructions

1. Preheat oven to 350°F

Shell

1. In a medium bowl, whisk eggs until combined.
2. Add cottage cheese and Parmesan cheese.
3. Stir in pasta, until well combined.
4. Press 1/2 of mixture into deep dish pie plate, to form shell.
5. Repeat with remaining 1/2 of mixture, into a second deep dish pie plate.

Sauce

1. Brown sausage and ground beef, drain and set aside.
2. Saute pepper and onion.
3. Combine meats, peppers and onions, tomato paste, tomatoes, pasta sauce, sugar, dill, tarragon, and basil, stir until well combined.
4. Pour 1/2 of sauce mixture over each pasta shell.

Cheese Topping

1. Sprinkle 1/2 of the cheese on top of each pie.
2. Bake in 350°F oven for 40 minutes, until hot and bubbling.

How to Photos

Picture of Recipe