Spaghetti Pie Casserole
This Spaghetti Pie Casserole is a comforting, cheesy baked pasta dish with rich beef tomato sauce and melty cheeses—perfect for family dinners or meal prep.
Equipment
- Large Pot
- Large Skillet or Sauté Pan
- Mixing Bowl
- 9-inch round or square casserole dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Ingredients
- 8 ounces spaghetti cooked al dente
- 2 tablespoons olive oil divided
- 1 pound ground beef
- 1 cup diced onion
- 2 cloves garlic minced
- 1 can crushed tomatoes 28 ounces
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 large eggs
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions, usually around 8 minutes. Drain well and toss with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add the ground beef and cook, breaking it apart, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
- Pour in the crushed tomatoes, then season with oregano, basil, salt, and pepper. Stir well and let the sauce simmer for 10-15 minutes, allowing flavors to meld and the sauce to thicken slightly.
- In a large mixing bowl, whisk together the eggs. Stir in the mozzarella, Parmesan, and chopped parsley. Add the cooked spaghetti and the meat sauce, folding everything together gently but thoroughly, ensuring every strand is coated with sauce and cheese mixture.
- Grease your casserole dish lightly with olive oil or nonstick spray. Pour the spaghetti mixture in, pressing it down gently to compact it evenly. This helps the pie hold its shape when sliced.
- Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 30-35 minutes, until the top is golden brown and bubbly. Let it rest for 10 minutes before slicing to serve.
Notes
- Cook spaghetti al dente to prevent mushiness after baking.
- Let the casserole rest after baking to set for easier slicing.
- Whisk eggs thoroughly to bind the casserole evenly.
- Add red pepper flakes to the sauce for a subtle spicy kick if desired.
- Sprinkle extra mozzarella and Parmesan cheese on top during the last 5 minutes of baking for extra cheesiness.