I love twists on traditional classics. Whether it’s altering up a crucial ingredient or mixing up a cooking method, classic meals can be updated with small and simple changes. Like taking the traditional pasta-and-meat sauce dinner and turning into a delightful, easy weeknight dinner–Spaghetti Pie. With this recipe the pasta and meat sauce are cooked together in a springform pan, creating a delightful contrast of soft middle and crusty edges. It is super easy to make, is best when using leftover cooked pasta (don’t we all have a container laying around?), and feeds a crowd. Definitely a dinner winner!
Spaghetti Pie starts with a simple meat sauce. You can use your favorite recipe, but I am partial to the meat sauce I use for basically everything–lasagna, pasta Bolognese, baked ziti. No matter what recipe you use, you need to make sure that the sauce is loose enough so the pasta can absorb it during baking. Want a quick dinner hack? Make a ton of this sauce and freeze into recipe-sized portions–all you need to do is defrost overnight in the fridge, heat it up, and continue on from this point in the recipe.
When the sauce is finished, we can assemble the spaghetti pie! Add in some cooked bucatini pasta. This is a delightful, thick version of spaghetti that holds it shape and texture very well in this dish.
Toss the pasta around in the sauce to combine.Add in some grated mozzarella cheese. Toss one final time to combine everything. Then pour the pasta into a greased springform pan. Using a spatula, press the top of the pasta down–compacting the pasta allows for easy serving later.
Top the pasta with some more mozzarella cheese!
Wrap the bottom of the springform pan with tin foil (to prevent drips) and then pop the springform pan onto a baking sheet (extra drip insurance). Cover the pan with tin foil and put the pie into a preheated 350 degree oven. Bake for thirty minutes covered, then remove the foil, and bake for an addition 10-15 minutes until golden and bubbly.
Allow the pie to rest in the pan for 10-15 minutes before serving. Then unmold, cut into wedges, and serve alongside a green salad.
YUM. Super delicious and so easy to put together. Weeknight dinner done in a flash!
Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Wednesday for new recipes!
- 2 teaspoons olive oil
- 2 medium-sized onions, chopped
- 2-3 cloves of garlic, minced finely
- 1 pound ground beef
- 1 jar of good marinara sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flake
- 12 oz bucatini pasta, cooked al dente
- 1 pound part-skim mozzarella, grated
- Cooking spray
- In a large, high-sided skillet, heat olive oil over medium heat. Add in onions and garlic and cook for 2-3 minutes until soft and translucent.
- Add ground meat to skillet, breaking the meat apart with a spoon. Cook the meat until browned and cooked through, approximately 5-10 minutes.
- When the meat is cooked, drain the meat/onion mixture in a colander to remove excess grease. Pour the meat mixture back into the skillet over medium-low heat. Pour in the sauce and add the salt, pepper, dried oregano, and red pepper flakes. Stir thoroughly to combine. Simmer sauce over medium-low heat for 5-10 minutes.
- Add the pasta to the sauce and toss to combine.
- Add in three-quarters the grated mozzarella cheese to the pasta/meat mixture and stir to combine. Pour the mixture into a greased 9" springform pan that has foil wrapped around the bottom (to prevent drips!). Top with the remaining of the mozzarella cheese. Spray a piece of tin foil and cover the spaghetti pie (cooking spray side down on the pasta). Pop the pan into a baking sheet (more drip prevention) and then preheated 350 degree oven and bake for 30 minutes covered and 10-15 minutes uncovered until the cheese is golden and bubbly.
- Let the spaghetti pie sit for 10-15 minutes before serving. Enjoy!
(1 serving): Calories: 520 | Fat: 23gm | Saturated fat: 10gm | Carbohydrates: 43gm | Sodium: 857mg | Fiber: 3gm | Protein: 35gm | Cholesterol: 87mg