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Spaghetti Pie

Source of Recipe


Cook's Country, February/March 2006






List of Ingredients



• -- Pasta Crust --
  
• Salt
  
• 4 ounces vermicelli, broken into 2-inch pieces
  
• 1 clove garlic, minced
  
• 2 Tbsp unsalted butter
  
• 1 cup grated Parmesan cheese
  
• 1 large egg, beaten
  
• 1 Tbsp minced fresh basil
  
• .
  
• -- Filling --
  
• 2 tsp vegetable oil
  
• 1 small onion, chopped fine
  
• 1/2 pound 90% lean ground beef
  
• 1 (15-ounce) can tomato sauce
  
• 3 Tbsp tomato paste
  
• 1 tsp sugar
  
• 1 Tbsp minced fresh basil
  
• Salt and pepper
  
• 1 cup whole-milk ricotta cheese
  
• 1 large egg
  
• 1 tsp dried oregano
  
• 1-1/2 cups shredded whole-milk mozzarella cheese
  






Instructions



1. For the crust:
   Adjust oven rack to lowest position and heat oven to 350° F. Bring 2 quarts water to boil in large saucepan. Add 1 teaspoon salt and vermicelli, and cook until al dente. Drain well. Combine cooked vermicelli, garlic, butter, Parmesan, egg and basil in medium bowl. Press mixture into deep 10-inch pie plate. Bake until crust has set, 15 to 20 minutes. Cool while making filling.
   
   
2. For the filling:
   Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Add beef and cook until lightly browned, 6 to 8 minutes. Drain off any excess fat. Stir in tomato sauce, tomato paste and sugar, and simmer until thickened, about 3 minutes. Stir in basil and season with salt and pepper.
   
   
3. Stir ricotta, egg and oregano together in small bowl. Spread ricotta mixture over pasta crust. Top with meat sauce and sprinkle with mozzarella. Bake until golden brown on top, about 25 minutes. Cool 15 minutes. Slice into wedges and serve.
   
   Serves 6 to 8