I don’t do pie crust. My mother has repeatedly shown me how to do it. I used to watch my grandmother, Mammy, make it by the tons but me? Forget about it. But Spaghetti Pie is a whole other ball game. This crust I can do. Spaghetti Pie comes from one of my old college roommates, Lorraine. When she made this we were all very happy. A spaghetti crust filled with ricotta, a thick meat sauce and topped with cheese has to be the best little Italian Pie supper ever.
6 ounces spaghetti
2 T. butter
1/3 C. shredded Parmesan cheese
2 well beaten eggs
1 pound ground beef or Italian sausage out of the casings
1/2 C. chopped onions
1 clove garlic, minced
1 C. (8 ounces) ricotta cheese
1 C. favorite spaghetti sauce
1 C. mozzarella cheese, divided
Cook spaghetti and drain. In a large bowl mix spaghetti with butter, Parmesan cheese, and eggs. Stir quickly and well. Form spaghetti mixture into a crust in a greased pie plate. In a skillet over med-high heat cook beef or sausage, onions, and garlic until meat is browned and onions translucent. Drain off extra grease and stir in spaghetti sauce. Heat through. Spread ricotta over spaghetti crust and top with 1/2 cup mozzarella cheese. Top with meat mixture and top with remaining mozzarella cheese. Bake in 350° oven for 20 minutes. Serves 6.
Tomorrow in BRK- Chewy Chocolate Peanut Butter Bars.