Baked Pasta Pie Recipe | Little Luna
Pasta pie makes a hearty and delicious twist for dinner time! This is the perfect recipe for busy workday evenings and family-friendly dinners.
This most popular new main dish is a very comfort food and a great way to run out of leftovers! Try to pair this delicacy with tomato mozzarella salad and olive grove breadsticks.
Baked pasta pie-so delicious!
Italian cuisine is always a must in our house. It’s fast, simple, and usually requires very few ingredients—oh, I mentioned—cooked food? !
Sometimes it’s fun to mix it up. I think I will try something new, but in fact this recipe is a twist on several classics: pasta and lasagna. Lasagne is delicious, but it must be a bit time-consuming to make. There is also pasta, sometimes it needs a bit of vitality.
This enthusiastic duo blends perfectly in the new, about to become classic pasta pie! It’s easy to get together, a little bit different, let’s face it, it’s fun to eat! To say the least, the children were impressed. Needless to say, I will add it to the dinner rotation!
The spaghetti is mixed with butter, eggs, and Parmesan cheese so that when it is pressed into the pie pan, it will hold and become the crust of the pie.
We use regular spaghetti, but you can use any long noodles, for example:
- Angel hair
We usually keep it classic and pair it with pasta. 😉
How to make pasta pie
spaghetti. Cook the pasta according to the package instructions, then drain. Stir the pasta with melted butter, eggs and parmesan cheese. Press into the pie pan to form the crust.
Cheese mixture. In a medium bowl, combine ricotta, parsley, oregano, and basil. Spread the ricotta and cheese mixture on the spaghetti in the pie pan.
Meat sauce. In a large frying pan, cook the ground beef and salami and drain (cut into small pieces when cooking). Add the chopped tomatoes and marinara sauce to the frying pan. Stir to mix. Spread the meat sauce evenly on the ricotta cheese layer, and then sprinkle the mozzarella cheese on the meat sauce.
bake. Bake at 350 degrees for 20-25 minutes (until the cheese is melted and the sauce is bubbling). Let sit for ten minutes, then cut into wedges and serve.
- Be sure to cook chewy pasta, because when the pies are baked in the oven, they will continue to cook.
- If the top starts to turn yellow before the pie is baked, cover the top of the pie with a piece of foil to prevent it from burning
- For gluten-free pies, try using zucchini noodles or spaghetti squash. Be sure to remove as much excess liquid as possible.
Storage Tips + Tips
go ahead: Pasta is notorious for its frozen food, and this pasta pie is no exception. If you plan to freeze this dish, I suggest you use a disposable deep pie pan. Label and freeze for up to 3 months.
When you are ready to use, put the frozen pie directly into the preheated oven. Bake for another 30 minutes, or until bubbling and hot throughout.
Leftovers: Divide leftovers into separate parts. Store these parts in airtight, freezer-safe containers (if applicable). Store in the refrigerator for 3-4 days or in the refrigerator for 2-3 months. Reheat in the microwave or oven until the whole is hot. The time will vary depending on the size of the serving and the heating method used.
Serve with it:
The choices are endless, but these are some of our favorites…
More pasta recipes:
Course main course
Preparation time 20 minutes
20 minutes cooking time
Total time 40 minutes
Calories 433 kcal
Author Little Luna
- 6 ounces spaghetti
- 2 tablespoons melted butter
- 2 eggs
- 1/2 cup parmesan cheese
- 1 cup ricotta cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon dried basil
- 1/2 pound ground beef
- 1/2 pound mild Italian sausage
- 14 ounces diced tomatoes
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Preheat the oven to 350. Grease a deep pie pan.
Cook the pasta according to the package instructions, then drain. Stir the pasta with melted butter, eggs, and Parmesan cheese, then press it into the crust in the pie pan.
In a medium bowl, combine ricotta, parsley, oregano, and basil. Spread the ricotta and cheese mixture on the spaghetti in the pie pan.
In a large saucepan, cook the ground beef and salami, dividing them into smaller pieces as they cook. After the meat is cooked, drain the fat. Add the diced tomatoes and marila sauce to the frying pan and stir to combine. Pour the meat sauce on the ricotta layer and spread evenly.
Sprinkle mozzarella cheese on top of the meat sauce. Bake for 20-25 minutes, until the cheese is melted and the sauce is bubbling. Sit for ten minutes, then cut into wedges and serve.
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