Instructions

Step 1:
Preheat your oven to 350°F (175°C). Lightly grease a deep-dish pie plate to prevent sticking.

Step 2:
Cook the spaghetti according to the package instructions. Once done, drain the spaghetti and return it to the pot. Stir in the butter until melted.

Step 3:
In a small bowl, whisk together the eggs and grated Parmesan cheese. Add this mixture to the cooked spaghetti, tossing to coat all the noodles evenly. Press the spaghetti mixture into the greased deep-dish pie plate, forming it into the “crust” of your pie.

Step 4:
In a separate bowl, mix together the ricotta cheese, parsley, and basil. Spread this cheese mixture evenly over the spaghetti crust, forming the second layer.

Step 5:
Heat a large skillet over medium heat and cook the ground beef and diced onion together until the beef is browned and the onion is soft. Drain any excess fat from the pan.

Step 6:
Stir in the drained diced tomatoes and pasta sauce into the skillet with the beef and onions. Let the mixture simmer for a few minutes, allowing it to thicken slightly.

Step 7:
Spoon the meat sauce evenly over the ricotta cheese layer, spreading it out so the entire pie is covered.

Step 8:
Place the pie in the preheated oven and bake for 20-25 minutes until the spaghetti crust sets and the pie is heated through.

Step 9:
Remove the pie from the oven and sprinkle the shredded mozzarella cheese on top. Return the pie to the oven for an additional 5 minutes or until the cheese is melted and bubbly.

Step 10:
Allow the Spaghetti Pie to cool slightly before slicing and serving.