Italian Spaghetti Pie
It has always been a hit for family and casual company dinners, or Sunday afternoon lunch. Because it makes a unique presentation, I am often asked for the recipe.
You can use jarred spaghetti sauce, or your own favorite.
Hope you enjoy!
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- 6 oz
- 1 lb
- ground beef
- 1/4 c
- celery, chopped
- 1 jar(s)
- (15 oz.) sauce, marinara, herb, or your own
- 1 jar(s)
- (2.5 oz.) mushroom slices, drained
- eggs, slightly beaten
- 1/2 c
- parmesan cheese, grated and divided (have extra on hand)
- 1/2 tsp
- garlic salt (or 1/4 tsp. garlic powder with 1/4 tsp salt
1Heat oven to 350〫
Grease a 10 inch pie pan, or 9 inch square pan.
2Cook spaghetti as directed to desired doneness; drain. It is good to put a tablespoon of oil in the pan to help keep the pasta lubricated.
When well drained, set aside in a large bowl.
4In the large bowl with spaghetti, combine eggs, 1/4 cup parmesan cheese, garlic salt (OR garlic powder and salt mix).
When well combined, place mixture in prepared pie pan.
Press lightly, evenly over bottom and up sides, forming a crust.
Top with meat mixture, leaving the side crust uncovered. Sprinkle with remaining parmesan cheese.