Tuesday, April 14, 2009

Delicious Spaghetti Pie

Last week one day when I was home I made this delicious Spaghetti Pie for dinner. We all loved it. The photos don't even close to do it justice. It was soooo flavorful and yummy I can't rave enough about it. While I wouldn't usually make this during the week due to time constraints and energy levels etc this would be perfect to make on a Saturday or any other day you have the time to spend a little longer on dinner. As a working mum I have to plan my weekly dinner menu accordingly. Sadly it just isn't realistic for me to spend hours in the kitchen when I get home from work. Nevertheless if you try this dish you will not be disappointed. I'll certainly be making this again. It made for awesome left over’s that both my hubby and I were excited for.

Delicious Spaghetti Pie

From CC
Serves 6 to 8

Pasta Crust

Table salt
4 ounces vermicelli , broken into 2-inch pieces
1 clove garlic , minced
2 tablespoons unsalted butter
1 cup grated Parmesan cheese
1 large egg , beaten
1 tablespoon minced fresh basil


2 teaspoons vegetable oil
1 small onion , chopped fine
1/2 pound 90% lean ground beef
1 (15-ounce) can tomato sauce
3 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon minced fresh basil
Table salt and ground black pepper
1 cup whole-milk ricotta
1 large egg
1 teaspoon dried oregano
1 1/2 cups shredded whole milk mozzarella cheese

1. For the crust: Adjust oven rack to lowest position and heat oven to 350 degrees. Bring 2 quarts water to boil in large saucepan. Add 1 teaspoon salt and vermicelli and cook until al dente. Drain well.

2. Combine cooked vermicelli, garlic, butter, Parmesan, egg, and basil in medium bowl. Press mixture into deep 10-inch pie plate.

Bake until crust has set, 15 to 20 minutes. Cool while making filling.

I could have just eaten the crust it smelled so good!

3. For the filling: Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Add beef and cook until lightly browned, 6 to 8 minutes. Drain off any excess fat. Stir in tomato sauce, tomato paste, and sugar and simmer until thickened, about 3 minutes. Stir in basil and season with salt and pepper.

4. Stir ricotta, egg, and oregano together in small bowl. Spread ricotta mixture over pasta crust. Top with meat sauce and sprinkle with mozzarella. Bake until golden brown on top, about 25 minutes. Cool 15 minutes. Slice into wedges and serve.

1 comment:

Laura said...

It's Laura from Real Mom Kitchen, I got your question on the blender salsa. It is a little on the warm side but not too warm, we are pretty whimpy too. You could just add plain diced tomatoes instead and eliminate the heat.