Spaghetti Pie

Name: Spaghetti Pie
Yield: Serves 6 to 8
Ingredients: , Table salt; 4 ounces, vermicelli, broken into 2-inch pieces; 1 clove, garlic, minced; 2 tablespoons, unsalted butter; 1 cup, grated Parmesan cheese; 1 , large egg, beaten; 1 tablespoon, minced fresh basil; 2 teaspoons, vegetable oil; 1 , small onion, chopped fine; 1/2 pound, 90% lean ground beef; 1 , (15-ounce) can tomato sauce; 3 tablespoons, tomato paste; 1 teaspoon, sugar; 1 tablespoon, minced fresh basil; , Salt and pepper; 1 cup, whole-milk ricotta; 1 , large egg; 1 teaspoon, dried oregano; 1 1/2 cups, shredded whole milk mozzarella cheese

18 comments

Appears in Cook's Country February/March 2006

This creative pasta casserole is a great alternative to lasagna—and it's a lot simpler too.

SERVES6 to 8

WHY THIS RECIPE WORKS

This grand-prize winning pasta casserole recipe takes the classic flavors of meaty lasagna and turns them into a quick and easy Spaghetti Pie. For the pasta crust, we used ultra-thin vermicelli because it cooks quickly and packs down to a d...

This is a members' feature.