Mom’s Spaghetti Pie (Take Two)

If you were around for my first blog, this recipe might look familiar. My mom made this often while I was growing up. My guess is because it is a different take on spaghetti while being easy enough to whip up quickly and without a ton of effort. I’m a mom of one, but my mom had 4 kids so easy was probably on the top of her list.

I don’t remember her using spinach in her spaghetti pie. I think I added that when I was trying to eat healthier (which I should try to keep doing). It’s also a good way to get your kids to eat more green veggies. My daughter is picky about some veggies, and wasn’t crazy about the spinach. She definitely tried to pick it out when I wasn’t looking. If I had extra sauce to smother hers with, she probably would have eaten it no problem. *Note to self*.

This really is simple. It might seem a little different at first, but it’s delicious and you won’t regret trying it. You can definitely impress some family and friends with this one. It looks so pretty when you cut a slice they’ll think it took hours to prepare.

---

Mom’s Spaghetti Pie
Serves 8
Prep time: 20 min
Cook time: 40 min

Crust

• 12 oz spaghetti
• 1 egg, beaten
• 3 tbsp melted butter (you can also use coconut oil to make this healthier)
• 1/4 c grated Parmesan cheese

Filling

• 15 oz low-fat Ricotta cheese
• 12 oz frozen spinach, thawed and drained
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Remaining ingredients

• 1 lb ground beef
• 4 c pasta sauce (you can use store bought, or use the same sauce from the Lasagna recipe)
• 1/2 c shredded Parmesan cheese
• 1 1/2 c shredded Mozzarella cheese

1. Cook pasta according to directions on the box and drain. In a mixing bowl combine the pasta and remaining crust ingredients, and mix well. Pour into a greased pan (I used a 9×13 – if using a round pie pan, this will make 2 pies) and press the crust into the pan. Make sure you press up the sides of the pan as well. Try to keep it even and hole-free. (Quick tip: spray a little canola oil on your hands to keep the crust from sticking to you)
2. Combine filling ingredients and mix well, then spread on top of the crust.
3. Evenly spread the shredded parmesan cheese on top of the filling.
4. Brown the ground beef over medium high heat in a medium saucepan. Once cooked, drain the fat, and then return to the pan. Add the sauce and cook for 5 min, then pour on top of the filling.
5. Top with the shredded mozzarella cheese.
6. Bake at 350 for approx. 40 mins, or until the cheese is brown and bubbly. Let rest for at least 10 minutes.