An easy lasagna-esque pie with a quick, homemade tomato sauce that you can customize with any spices you like. Leftovers keep well and make a great lunch for tomorrow!
Course main, Main Course
Cuisine American, Italian
Keyword Lasagna, Pasta, Spaghetti and Meatballs, Spaghetti Pie
Prep Time 25 minutesminutes
Cook Time 27 minutesminutes
Rest before slicing 5 minutesminutes
Total Time 57 minutesminutes
Servings 8servings
Calories 283kcal
Author Debby - www.AFeastfortheEyes.net
Equipment
Deep 12' skillet
Deep Pie Dish
Ingredients
CRUST:
6ouncesspaghetti or angel hair pasta
2tablespoonsbuttermelted
1egg
1/3cupParmesan cheesegrated
MEAT FILLING:
1poundlean ground beefor ground turkey
1/2cupchopped onion
1large clove garlicfinely minced
1/4cupgreen pepperschopped (optional); can replace with 1/2 cup finely grated carrots
1/8teaspoonred pepper flakes
6ouncestomato paste
8ouncesdiced tomatoescan
1teaspoonsugar
1teaspoonoregano
1cupcottage cheeseor ricotta
Cheese topping:
1/2cupmozzarella cheesegrated
Instructions
Preheat the oven to 350℉. Prepare a deep pie dish with non-stick cooking spray, set aside.
Cook the pasta in salted water until just al dente; drain but don't rinse.
For the "crust":
Whisk the egg, melted butter, and Parmesan cheese and then add the pasta and combine. Press the pasta into the pie dish, working it up on the sides and distribute evenly.
Evenly spread the cottage cheese mixture over the crust.
For the meat filling:
On medium high heat, brown the beef, then add the onion, green pepper, and garlic. Cook until vegetables are softened. Push the meat and veggies off to the side of the skillet.
Add about 1 tsp more of avocado or olive oil an "cook" the tomato paste for a couple of minutes. Add the diced tomatoes, oregano and sugar on medium heat.Combine all of the filling and turn skillet to low.
Assemble the pie:
Add the meat filling on top of the cottage cheese.
Bake for 20 minutes. Remove from the oven, and evenly spread the mozzarella cheese. Bake for 5 minutes more, or until bubbly and melted.
Allow to stand for 5 minutes, before slicing.
Notes
I tend to use low-fat cottage cheese, since I usually have that on hand.Recipe source: An old "McCall's Cooking School" magazine, from many years ago.