Friendship Spaghetti Pie is baked spaghetti that is not only yummy but it makes two meals. Make one and share one (or freeze for later!)
FRIENDSHIP SPAGHETTI PIE
What's better than spaghetti pie? An extra spaghetti pie to share with a friend! This recipe makes two (9-inch) spaghetti pies. Each Friendship Spaghetti Pie is perfect for a family of 4. Depending on how much you eat, you can even stretch each one to serve 6 people. And it freezes beautifully!
I have been working on this Spaghetti Pie recipe for a few weeks now. The first time I made it, I thought it was good but I knew it could be better. The seasonings really needed to be adjusted and it needed a little kick of flavor. Those test pies were still eaten but I wrote down some notes and made it again this week.
MAKE ONE, SHARE ONE
One of the greatest gifts you can give someone is your time. In whatever form that may be. For me, it was making this meal to give to a dear friend who had more important things on her plate than dinner. Make this spaghetti pie and give it to someone you care about. I promise, it will mean more than you know and heck, it tastes pretty dang awesome too!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
spaghetti noodles
ground beef
chopped onion
spaghetti sauce
spaghetti sauce
butter or margarine
parmesan cheese
eggs
ricotta cheese
garlic
Italian seasoning
shredded mozzarella
dried parsley, for topping (optional)
dried parsley, for topping (optional)
HOW TO MAKE FRIENDSHIP SPAGHETTI PIE:
Cook spaghetti according to package directions. I make sure to season the boiling water with about a tablespoon of sea salt or kosher salt and olive oil before adding the spaghetti.
While spaghetti noodles are cooking, start cooking ground beef and onions.
Once meat is browned and crumbled, turn off heat and drain excess grease. Put meat back into pan and then stir in spaghetti sauce. Leave it in the pan until ready to use.
Once spaghetti has been cooked and drained. Turn off heat. Pour spaghetti noodles back into pot. Stir in butter until it melts and coats the spaghetti well.
Then stir in beaten eggs and parmesan cheese. Stir quickly.
Set out two 9-inch (ungreased) pie pans and evenly divide spaghetti noodle mixture into each pan.
In a medium bowl, combine ricotta cheese with garlic and Italian seasoning. Stir well.
Evenly distribute cheese mixture over each pan of spaghetti noodles. Drop it all over by small spoonfuls.
Then take the back of the spoon (or a butter knife) and spread it out evenly over the noodles.
Top each pie with meat sauce. Evenly dividing it between both pans.
Finally, top each pie with shredded mozzarella. Again, dividing it evenly between each pan.
And, to make it look pretty, you can sprinkle with dried parsley. Not necessary but I like to see a little green on top.
Now, if freezing the pies, I would cover well with plastic wrap. Then I would wrap it with a layer of aluminum foil. Then freeze. I like to get the disposable pie tins that come with lids so I would then put the lid on it. That will make sure it's well-protected from freezer burn. These particular pie tins came with a plastic lid and bottom so I had to make sure I told my friend to remove that plastic bottom piece before cooking. You don't want any plastic melting in the oven.
Since I was giving the second pie to a friend, who was making it for dinner that night, I didn't worry about wrapping it in plastic wrap or aluminum foil because it wasn't going to be frozen. I just wrote some instructions on a piece of paper and taped it to the lid.
I also included some frozen garlic bread to go with it. Usually I will include a bagged salad too.
Now, if you are ready to bake your pie for dinner. Preheat your oven to 350F degrees. Place the pie tin on a cookie sheet (this will make it easier to put in and take out of the oven.) Bake pie for about 25 minutes until bubbly and cheese is melted.
If cooking from frozen, remove all plastic wrap and aluminum foil and any lids, etc. Place pie tin on cookie sheet and bake uncovered for about 45 minutes until bubbly and cheese is melted.
Enjoy!
FRIENDSHIP SPAGHETTI PIE
Friendship Spaghetti Pie is baked spaghetti that is not only yummy but it makes two meals. One for now and freeze one for later (or give to a friend!)
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Servings: 4 per pie
Calories: 545kcal
Ingredients
- 1 (16 oz) box spaghetti noodles
- 1 pound ground beef
- ½ cup chopped onion
- 1 (32 oz) jar spaghetti sauce
- 4 tbsp butter or margarine
- 1 cup parmesan cheese, grated
- 4 eggs, beaten
- 1 ½ cups ricotta cheese
- 1 tsp garlic, minced
- 1 tsp Italian seasoning
- 2 cups mozzarella, shredded
- dried parsley, for topping (optional)
Instructions
- Cook spaghetti according to package directions.
- Make sure to season the boiling water with about a tablespoon of sea salt or kosher salt and olive oil before adding the spaghetti.
- While spaghetti noodles are cooking, start cooking ground beef and onions.
- After meat is browned and crumbled, turn off heat and drain excess grease.
- Put meat back into pan and then stir in spaghetti sauce.
- Leave it in the pan until ready to use.
- Once spaghetti has been cooked and drained.
- Turn off heat.
- Pour spaghetti noodles back into pot.
- Stir in butter until it melts and coats the spaghetti well.
- Then stir in beaten eggs and parmesan cheese. Stir quickly.
- Set out two 9-inch (ungreased) pie pans and evenly divide spaghetti noodle mixture into each pan.
- In a medium bowl, combine ricotta cheese with garlic and Italian seasoning. Stir well.
- Evenly distribute cheese mixture over each pan of spaghetti noodles. Drop it all over by small spoonfuls.
- Then take the back of the spoon (or a butter knife) and spread ricotta out evenly over the noodles.
- Top each pie with meat sauce. Evenly dividing it between both pans.
- Finally, top each pie with shredded mozzarella. Again, dividing it evenly between each pan.
Notes
DIRECTIONS FOR IMMEDIATE COOKING: Preheat oven to 350F degrees. Place the pie tin on a cookie sheet (this will make it easier to put in and take out of the oven.) Bake pie for about 25 minutes until bubbly and cheese is melted.
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DIRECTIONS FOR FREEZING: Cover well with plastic wrap. Then wrap it with a layer of aluminum foil. If your disposable pie tin came with a lid, put the lid on top as well. Then freeze. When cooking from frozen, remove all plastic wrap and aluminum foil and any lids, etc. Place pie tin on cookie sheet and bake uncovered for about 45 minutes until bubbly and cheese is melted.
Nutrition
Calories: 545kcal | Carbohydrates: 41g | Protein: 29g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 906mg | Potassium: 624mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1025IU | Vitamin C: 7mg | Calcium: 353mg | Iron: 3.1mg
Nutritional Disclaimer
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I like eggs scrambled
We love our eggs as omelets. We love my Pizza Omelets. It has olives, cheese, pepperoni and tomato sauce. It is so good!
I love scrambled eggs because they are easy to make and tasty!
I love fried eggs...so good!!!!
I love eggs anyway you fix them. Boiled and used in salads. Fried as long as the whites are done. Scrambled and with cheese and veggies stirred in. Poached on toast.Fixed as an omelet. Never met an egg I didn't like!
deviled are my favorite. Add a dash of hot sauce!
I love omelettes.
I love fried eggs
I like them fried.
I love scrambled eggs
I love basted eggs.
My family loves scrambled eggs with cheese!
Looks GOOD...something I would make. <3 🙂
My husband and I love eggs, scrambled, fried, omelets, etc. There is nothing like a good egg. Thanks for having such a wonderful give-away. I will put the coupons and gift card to good use.
I like mine fried!
sunniewoodyplus2 atmsn.com
Our family likes all kinds of eggs: fried, scrambled, hard-boiled, deviled. All so yummy!!
I love fried eggs with a piece of fried bologna on the side!
I love scrambled eggs, but i also enjoy them fried, boiled, and in egg salad. thank you for giveaway !
mcnuttjem0(AT0gmail(dot)com
My favorite way for my eggs is fried over done,and
eaten in a egg sandwich.
I eat microwaved scrambled eggs almost daily. However, I love an omelet from Louie's Cafe(Baton Rouge).
Couldn't live without eggs - anyway that doesn't have a runny yolk!
Poached is my favorite but I like them all ways!
Eggs are such a bargain and a good source of protein. We use them in some form nearly day and Eggland are the best! barlarbear@aol.com
I'm a scrabble girl!
Deviled with chopped sweet pickles, salt and pepper... sometimes a dash of Chipolte pepper.. YUMMO!