Ingredients: |
Ingredients: 16 ounces dried spaghetti
16 ounces ground beef
8 ounces ground Italian sausage
1 yellow onion, peeled and chopped
3 cloves garlic, minced
28 ounces crushed tomatoes (1 can)
2 tablespoons tomato paste
2 tablespoons dried Italian seasoning
1 teaspoon salt
3 large eggs
4 ounces cream cheese
1 cup shredded Italian cheese blend
Cooking Vessel Size-9-10 inch springform pan or a 9-inch deep dish pie pan
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Directions: |
Directions:Preheat the oven to 350 degrees F. Grease a 9-10 inch springform pan, or a 9-inch deep-dish pie pan. If using a springform pan, wrap the outside in foil to avoid leakage.
Place a large pot of salted water over high heat to boil. In a separate saucepot, add the ground beef, sausage, onions, and garlic. Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon. Once the meat is cooked and the onions have softened, add the crushed tomatoes, tomato paste, Italian seasoning, and 1 teaspoon salt. Stir and simmer on low.
Once the water is boiling, add the pasta and cook according to the package instructions, usually 6-9 minutes. Drain the cooked pasta.
Separate out 2 cups of meat sauce and set aside. Add the cooked pasta to the remaining pot of meat sauce. Stir well to coat the pasta. Beat the eggs, then stir them into the spaghetti.
Pour the spaghetti into the prepared pan. Press down to pack the pasta in the pan. Cut the cream cheese into thin slices and lay them over top of the pasta. Use a spatula to spread out the cream cheese.
Pour the remaining meat sauce over the top of the pie. Sprinkle shredded cheese over the top. Bake for 25 minutes until the edges are crispy. Cool for at least 5 minutes before cutting and serving. |
Personal
Notes: |
Personal
Notes: Freezer Instructions: If you plan to make and freeze your Baked Spaghetti Pie, make the pie as instructed above, but do not bake. Wrap the pan thoroughly with foil and place in the freezer. When ready to use, heat the oven to 350 degrees F, and baked the frozen pie covered for 50-60 minutes. If making multiple pies, you can make and freeze them in 10 inch round or square foil baking pans. Traditional foil pie pans are not quite big enough.
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