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Baked Spaghetti Pie

Author: Roz

Ingredients

  • 4 cups minimum left over spaghetti in Bolognese or Marinara sauce
  • 2 jumbo eggs
  • 1 Tbsp. egg whites
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large ball of fresh mozzarella or ricotta if you prefer
  • 1 pound ground beef or pork or 1/2 and 1/2 of each
  • Seasonings of choice I liberally sprinkle Accent, Mrs. Dash Tomato Basil Flavor, and Nature’s Seasoning
  • 2 – 3 Tbsp. olive oil
  • 4 large cloves of freshly minced garlic
  • 1 green pepper chopped
  • 1/2 onion chopped
  • 1/4 lb. diced Genoa salami or prosciutto
  • 1 small can sliced mushrooms drained . . . or fresh if you have them on hand
  • 1/2 package of sliced turkey pepperoni or regular pepperoni
  • 2 packets or containers of pizza sauce Trader Joe’s is very good
  • 1 7 to 8 oz. package of 5 to 6 shredded cheese Italian blend

Instructions

  • In a medium casserole dish place the left-over spaghetti Bolognese and spread evenly.
  • Combine the egg and egg whites and blend in the Parmesan cheese to the mixture.
  • Pour this egg-cheese mixture evenly over the top of the spaghetti Bolognese.
  • Spread the fresh mozzarella (or ricotta) over the spaghetti.
  • Saute and brown the ground beef with seasonings of choice.
  • In a large frying pan, heat 2 – 3 Tbsp. olive oil.
  • Add the chopped green pepper, minced garlic, chopped onion, and diced salami.
  • Cook for about 5 minutes.
  • Do not burn the garlic.
  • Add to the sautéed, seasoned and browned beef.
  • Spread the beef-vegetable mixture over the mozzarella.
  • Layer sliced mushrooms.
  • Layer the pepperoni.
  • Pour the pizza sauce on top and spread evenly.
  • Generously sprinkle the shredded cheeses over the top.
  • Place spaghetti on lower rack of pre-heated oven.
  • Bake for 45 minutes at 350 degrees, or until your preferred level of doneness, usually when the cheese is melted and golden brown.