My baked Spaghetti Pie recipe is easy enough for a busy weeknight meal and sure to be loved by everyone on the watch-bill. It’s also a great take-and-bake meal for people on the scoop-and-go.That is why I asked Ahmad to stop by- he is my go-to Uber guy and he manages to get my little Galley staff moved around our fFifteen Minute Coounty.

Socotra House never grows tired of this spaghetti pie. Think classic spaghetti, reinvented into a crowd-pleasing baked casserole. This was my mom’s recipe she made for our family all the time growing up. It’s still one I can use in case unexpected guests, watch-standers or media show up in the Conference Room. This is the perfect no-fuss section-pleaser because you can count on the entire family to love it, no matter their age.

Prepare Spaghetti Noodles: Add hot cooked noodles, butter, parmesan cheese, basil and beaten egg to a large bowl and toss well to combine. The egg and parmesan cheese help the noodles to hold their shape when you cut the pie. Press mixture firmly into pie dish.

Layer Cottage Cheese: Spread a thin layer of cottage cheese over top (you could substitute ricotta if you like).

Add Spaghetti Sauce: Top with spaghetti sauce. You can build your home-made sauce or do what I do when time and effort are key. Jars of Ragu work for watch-standers in any circumstance.

Bake at 350°F for about 20 minutes. I like to sprinkle the top of the sauce with a little extra parmesan cheese, but that’s optional. I love how bubbly, warm and delicious it gets when it bakes.

Serve: Allow it to cool for a few minutes and then slice and serve it like you would a pie. Serve with fresh basil sprinkled on top, one of the side salads and crusty baguettes or breadsticks. These proportions on ingredients is sufficient for a double watch-section. Double or triple portions for larger crowds.

Ingredients:
16 ounces spaghetti

16 ounces lean ground beef

1 cup diced white nion

3 medium garlic cloves

1 tablespoon Italian seasoning Italian seasoning

1/2 teaspoon onion powder

2½ cups marinara sauce (Ragu store-bought is fine for ease)

1/2 cup ricotta cheese (cottage cheese can work)

1/4 cup chopped fresh parsley

3 large eggs

1 cup grated Parmesan, divided (meaning not all of the amount will be added at once)

1½ cups shredded Mozzarella, divided

Directions
1. Lightly grease a deep dish pie plate with cooking spray*

2. Cook spaghetti noodles according to package directions. Drain, and add hot noodles to a large bowl.

3. In a small bowl, beat the eggs. Add the butter and the warm pasta. Toss until butter is melted. Add parmesan cheese, basil, and a little salt and pepper and toss everything gently to combine. Empty pasta mixture into prepared pie pan and pat firmly into pan.

3. Spread ricotta or cottage cheese evenly over the top of the pasta. Spoon your favorite spaghetti sauce – home made or Ragu- over the top and smooth into an even layer.

4. Bake at 350F degrees for 20 minutes. Allow to cool for 5-10 minutes before slicing into wedges and serving.

Store leftover spaghetti pie in the refrigerator for 3-4 days. Reheat in the microwave or on low in the oven.

Tips: You don’t have to put Meat in the Sauce: For working week meals, use jarred tomato sauce to keep things moving, You can add browned meat stored in the fridge or freezer added to the marinara sauce.

Ricotta: Cottage Cheese may be substituted

Baking Dish: no restriction on shape! This recipe fits a deep dish pie pan or you could use a 8×8” square (or similar size) casserole dish

This is one of my go-to menus if I need to feed a crowd. I use it when I need something easy that I know everyone will love or when I need to take someone a meal. Other tactics are to use this as a base meal which can be tailored to make Cheese Enchiladas, tacos or home-made lasagna.