Spaghetti Pie…. It’s one of those dishes that will become associated with special memories. I know this because after you make it just once, it will be the dish you want to bring to the next potluck or to a friend or family that needs a meal. It’s the dish you will want to make next Sunday and then call the kids and tell them to come to your house for dinner. Serve it with some bread and a good wine and the rest will be history. It’s easy too! This is how I make mine…
One 9 – 10 inch Pie plate
1 pound spaghetti
3 sprigs of Rosemary
2 green or colored bell peppers
1 yellow onion
8 – 10 large mushrooms
3 Tablespoons Extra Virgin Olive Oil
Pinch of salt
Pinch of pepper
1 pound spicy Italian sausage
2 pounds extra lean ground beef
1 (32 ounce) jar of your favorite spaghetti sauce
1 egg - whisked
1/2 cup parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian Seasoning
1 bag Shredded Mozzarella cheese
1 bag Shredded Parmesan cheese
Pre-heat oven to 350 degrees F.
Start with your vegetables. Slice the peppers, onion, and mushrooms and toss with one tablespoon of Extra Virgin Olive Oil and a pinch of salt and pepper. Place in a large baking dish and bake for 20 minutes – then, switch the heat setting from bake to broil. Broil on high for another 10 minutes or until you get some color on the vegetables. Remove from oven and set aside.
Meanwhile, fill a large cooking pot half full with water. Set heat to High and bring to a boil. Rinse the Rosemary sprigs off under cold running water, and drop them in the pot of water. Add a tablespoon of Olive oil to the water and a pinch of salt. When the water has reached a roiling boil, stir the Rosemary sprigs to release the leaves and remove the stems. Then add the spaghetti and cook until tender. When tender, remove from the stove and drain. Set aside.
Mix the Italian sausage and ground beef until well blended. Shape into large meatballs – the meat would fill both your cupped hands pressed together. When the meatballs are ready, brown over medium high just long enough to brown the outside. Then transfer the browned meatballs to a baking dish and finish the cooking process in a 350 F oven for about 20 – 25 minutes or until center is cooked. Set aside.
In a small sauce pan, bring the spaghetti sauce to a brief boil, and then turn the heat down to warm.
Oil the sides and bottom of pie plate with a tablespoon of Extra Virgin Olive Oil.
Next, place the drained spaghetti noodles in a bowl and top with one whisked egg. Top the egg mixture with the parmesan cheese, garlic powder and Italian seasonings. Using your hands mix until well incorporated. Then press into the bottom and up the sides of pie pan. Sprinkle some of the grated parmesan cheese over the noodles.
Place your pre-cooked meatballs in the pie pan over the spaghetti. Then, fill in the gaps with the pre-cooked vegetables.
Pour ½ the spaghetti sauce over the meatballs and vegetables. Lastly, sprinkle the mozzarella and parmesan cheese over the top until the entire pie is covered.
Place in a 375 degrees oven and bake until the cheese is melted. If the cheese begins to brown before nicely melted just put a tent of foil over the top until the cooking process is complete.
Serve when cool enough to cut. Pour a little extra sauce over the individual serving.