Spaghetti Pie

[ 1 ] April 23, 2010 | Hazel Reidy

If someone had asked me last week what my favorite pie was, I probably would have said pumpkin or apple pie. If someone asked me that same question today, I’d say spaghetti pie! I found this recipe on the Pillsbury website, but decided to change it up just a little bit. It’s fairly simple and looks amazing. It’s definitely a unique way to cook up spaghetti!

Ingredients:

Crust

7 ounces spaghetti, uncooked
1 egg
½ cup parmesan cheese

Filling

1 pound ground beef or turkey
¼ cup chopped onion
¼ cup chopped mushroom
Dash of pepper
14 ounces pasta sauce

Topping

¼ cup cream cheese, softened
2 cloves garlic, minced
1 ½ cup mozzarella cheese

This recipe calls for a deep dish pie plate, something I don’t own. If you just have a regular pie dish, like me, it will work fine. I don’t bake many pies, let alone deep dish pies, so I didn’t think I needed to invest in one. Also, for the meat mixture, feel free to use (or don’t use!) any vegetables you like.

Preheat your oven to 350° and coat your pie dish with cooking spray. First you want to get your pasta cooking, just follow the directions on the box. Beat your egg in a large mixing bowl and then stir in your parmesan cheese. I used a combination of parmesan, asiago and romano cheeses. Once your pasta is done, drain it and add it to your egg mixture. Make sure the pasta is well coated and then put it in your pie dish. I would recommend adding a little bit at a time to the pie dish so that you can easily cover it. You want to press it against the edges and form it like a pie crust.

Cook your meat in a large skillet. The directions on Pillsbury said to add your vegetables at the same time as your meat, but I didn’t want my vegetables to be overdone. I waited until my meat was about halfway done and then added my vegetables.

Once your meat is done, drain the extra liquid from the meat and vegetables. Next, add your sauce. Combine everything well and place it on top of your spaghetti crust.

Now you want to make your topping. This was the best part of the spaghetti pie! It was super creamy and very delicious. Mix together your cream cheese, garlic and mozzarella cheese. Place little spoonfuls on top of your pie.

I ended up smooshing these lumps down a bit after I put it in the oven. Bake this for 25 to 30 minutes. The pasta should start to turn golden brown along the edges.

This spaghetti pie was super yummy and looked beautiful! It was a nice change to serving regular spaghetti with sauce. I will definitely use this topping mixture on more of my pasta dishes.

Here is the original recipe from the Pillsbury website – Spaghetti Pie. I love taking recipes and changing things to make them my own. Sometimes adding or taking out a few ingredients can really change a dish. Do you alter your recipes often or do you like to follow them completely?