Spaghetti Pie Supreme

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; this included spaghetti. And, I for one do not believe ground beef belongs in spaghetti sauce. Now, if I have just lost a couple of you, by all means use the ground beef. When you nearly OD on ground beef you tend to shy away from it. We all know what’s it like to over-do some food we love; you can fill in the details of your own story.

Therefore, A long time ago in a kitchen far, far away, it was time to upscale my spaghetti pie. Ground beef was replaced with Italian sausage, ricotta cheese was swapped out for sour cream, and then loaded with 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. 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. Gluten free pastas are getting better and better. However, the two brands that shine are Ronzoni or Tinkyada.  Corn-based gluten free tends to mush and fall part. Others tend to be chewy no matter how long they are cooked. So please, as I have sacrificed myself as your guinea pig for you, take my advice and save yourselves the headache.

I did use my homemade marinara sauce which is a little heavy on the tomato paste. Hence, if using a store bought sauce I add a little tomato paste. Tomato paste adds a little robust flavor & thickens the sauce to hold together with the filling.

Now, if all this Italian food-talk is reminding you of pizza, click here for Neapolitan Style Pizza. It’s a little more work, but I could eat Italian every night of the week. Bring it on!

Cook the pasta as per the directions and while still warm, add the other ingredients place into a coated 9-inch pie plate. Layer on the ricotta and Parmesan, add the meaty marinara, and mozzarella.

Then add the meat filling, mozzarella, olives, and bake!

Once we slice into the pie it’s so easy to keep shaving off another sliver. Our spaghetti pie disappears quite quickly! 

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!

Print Recipe

Spaghetti Pie Supreme

Spaghetti noodles combined with seasonings & parmesan cheese, bakes into a crust filling with ricotta and meaty marinara sauce, and loads of mozzarella!

Prep Time30 minutes mins

Cook Time30 minutes mins

Servings: 6

Ingredients

Pasta Crust

• 8 ounces spaghetti pasta (cook according to directions)
• 2 large eggs, beaten
• 1/4 cup Parmesan cheese
• 2 cloves garlic, mixed
• 1/4 teaspoon black pepper
• couple dashes of salt

Filling

• 1 pound Italian sausage
• 2 large egg
• 1-1/4 cups homemade or store bought spaghetti/marinara sauce
• 3 tablespoons tomato paste
• 1 cup ricotta cheese
• 3 tablespoons grated Parmesan cheese
• 1-1/2 cups mozzarella or Italian cheese variety, grated
• Sliced black olives (optional)

Instructions

Spaghetti Pasta Crust

• Beat the eggs, seasonings and cheese together in a large bowl and set aside.
• Cook the pasta according to package, drain pasta and stir into egg/cheese while still warm.
• Coat a 9-inch pie plate with olive oil or cooking spray and add the pasta mixture, slightly flattening the middle.

Filling and Assembly

• Preheat oven to 350 F.
• Beat eggs slightly and mix thoroughly into the Italian sausage (the egg makes the meat a little more tender). Cook the sausage mixture and drain off fat.
• Add the marinara sauce and tomato paste to the meat and stir.

  , set aside.Assembly:Spread Ricotta in middle of pasta in pie plate
• Onto the spaghetti crust, spread the ricotta cheese. Leave about 1 inch around edge of pasta crust exposed.
• Sprinkle on 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!

Notes

For gluten free, use gluten free pasta.  Brown rice pasta (like Tinkyada and Ronzoni) are my favorites as they don’t turn to “mush” when cooked.