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Katherine's Spaghetti Pie Recipe

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This recipe for Katherine's Spaghetti Pie, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Chaplin
Added: Tuesday, January 6, 2009


1-cup Ricotta cheese or sour cream (may want to use more)
6 oz. Mozzarella cheese, shredded

6 ounces thin spaghetti (vermicelli) – cooked and drained
½ clove garlic, minced
¼ cup butter
½ cup grated Parmesan cheese
1 large egg, beaten
1 tablespoon fresh or dried basil

½ lb. Ground beef
¾ lb. Italian sausage
½ cup chopped onion (use one large onion)
15 oz. Can tomato sauce
6 oz. Can tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine


To make “crust”, combine pasta with other “crust” ingredients.
Chop mixture with a knife and press into 10” pie plate.

To make filling, cook beef, sausage, and onion – drain.
Stir in remaining ingredients.
Heat thoroughly.

To assemble pie, spread Ricotta cheese or sour cream on “crust”
Top with filling and cover with Mozzarella.
Bake 350º for 30 minutes or until brown

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Freezes well




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