Spaghetti Pie
Spaghetti pie turns a pot of pasta and a pan of meat sauce into a single sliceable dish. The spaghetti is bound with egg and parmesan and baked first, so the base turns crisp at the edges and holds together like a crust. A layer of seasoned ricotta and a beef and tomato sauce go on top under melted mozzarella. It feeds eight and cuts cleanly.
Instructions
Heat the oven to 175°C (347°F) and grease an ovenproof dish with butter. Break the spaghetti into 5 cm (2-inch) pieces, boil it in water until al dente, then drain it and tip it into a bowl.
Stir one egg, half of the breadcrumbs and the parmesan into the warm pasta until evenly combined. Press the mixture into the dish, scatter the remaining breadcrumbs over the top, and bake for 20 minutes, until the surface is lightly browned.
While the base bakes, heat the oil in a pan over medium heat. Cook the chopped onion for 3 minutes, stirring now and then, then add the beef and cook for 7 minutes, breaking it into small pieces, until it is browned. Spoon off the fat from the pan.
Stir in the chopped tomatoes, tomato paste and basil. Leave the sauce to simmer on low heat while you make the topping.
Beat the ricotta, the second egg and the oregano together in a bowl until smooth. Take the pasta base out of the oven and spread the ricotta mixture over it.
Spoon the beef sauce on top and cover with the grated mozzarella. Bake for 25 minutes, until the top is browned, then cut into 8 slices and serve.
Make it personal.
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