Do you love spaghetti? Do you love lasagna? Then you will seriously love Spaghetti Pie Supreme!
I grew up in an era where just about every dinner had ground beef in it (EVERYTHING). This included spaghetti and I for one do not believe ground beef belongs in spaghetti sauce (by the way, my sauce is perfecto, but that’s another blog in another time).
Therefore, A long time ago in a kitchen far, far away, it was time to upscale my spaghetti pie, replacing the ground beef with Italian sausage, swapping out sour cream for ricotta, and adding more mozzarella; Spaghetti Pie instantly was awarded the title of Supreme.
I usually make 2 pies (freezing one for later); they cook from a frozen state superbly. Dinner is now done for two nights, woot woot!
Plus when I want that “lasagna-type” dinner, but time is not on my side, you guessed it…Spaghetti Pie Supreme.
The spaghetti “crust” holds together beautifully once baked and the Parmesan and garlic seasoning make it oh so very, very tasty.
If you want to make this gluten free, use gluten free pasta, however, this is one of few items I am firmly brand-specific: Ronzoni or Tinkyada. Seriously, don’t try the other GF spaghetti noodles; I have and they are either chewy (no matter how long you cook them) or mushy, especially after warming up leftovers (ugh). I have been the guinea pig for you, take my advice and save yourselves.
I did use my homemade sauce (sorry I don’t have enough to share), but no worries, store-bought works great. Adding the tomato paste is a must; the sauce needs to be thick enough to hold together with the filling.
Here is the beginning(s) of the pie: This has the prepared crust, ricotta and Parmesan, ready for the meaty saucy layer, and mozzarella.
Beware, once we slice into it, it’s easy to keep going back for another “sliver/slice” and pretty soon, poof, the pie is gone! There are a few in the family that will eat a slice straight out of the fridge (like pizza), so there’s not much hope for helpings the next day. Just make sure to save the last slice for yourself!
- 6 oz spaghetti (cook according to directions)
- 2 eggs
- 1/4 cup parmesan cheese
- 1-2 cloves garlic (minced)
- 1/4 teaspoon pepper
- couple dashes of salt
- 3/4 pound Italian sausage
- 1 egg
- 1-1/4 cups homemade or store bought spaghetti/marinara sauce
- 3 Tablespoons tomato paste
- 1 Cup of Ricotta cheese
- 2-3 Tablespoons grated parmesan
- 1-1/2 cups mozzarella or Italian cheese variety, grated
- Sliced black olives (optional)
- While pasta is cooking, in a large bowl beat eggs and cheese. Drain pasta and stir into egg/cheese while still warm, toss in garlic, salt and pepper.
- Coat a pie plate with olive oil or cooking spray and add pasta, slightly flattening the middle.
- Beat eggs slightly and mix into the Italian sausage. Cook the sausage, drain, add in sauce and tomato paste, set aside.
- Spread Ricotta in middle of pasta in pie plate (leave about 1 inch around exposed pasta). Sprinkle parmesan cheese.
- Top with meat/sauce mixture, spreading to cover ricotta.
- Top with mozzarella and sliced black olives.
- Bake @ 350 for 25 to 30 minutes uncovered. Done!