Whether you call it spaghetti pie, bird’s nest pie, or spaghetti lasagna, it’s all the same to me. A childhood favorite from an old church cookbook, my mom used to make this and with a little hodge-podge magic, it tasted just as good as I remembered.
Gather your ingredients: spaghetti, two eggs, Parmesan cheese, low-fat ricotta cheese, beef/turkey/Italian sausage, tomato sauce, minced garlic, Italian spices, mozzarella cheese.
Cook about 8 oz of spaghetti according to box directions. While still warm, mix spaghetti with two beaten eggs and half a cup of Parmesan cheese. Dump into greased 10-inch pie plate and form into bowl shape.
Brown meat-of-choice while pasta is cooking and drain.
Add minced garlic, tomato sauce, and spices to meat and simmer for several minutes.
Layer one cup of ricotta cheese and then meat mixture onto spaghetti. Bake at 350 for 25 minutes. Top with mozzarella and return to oven until melted and browning.
Cut into pie slices. Best served with crunchy garlic bread and steamed vegetables.
- 8 oz. of spaghetti, broken in half
- 2 eggs, beaten
- 1/2 cup Parmesan cheese
- 1 cup low-fat ricotta cheese
- 1 lb. ground beef/turkey/Italian sausage
- 8 oz. tomato sauce (or 6 oz. tomato paste with 1/4 cup water)
- 1/2 teaspoon minced garlic
- 1/4 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Cook spaghetti according to directions on box. Drain. While still warm, toss with 2 beaten and Parmesan cheese. Place in greased 10″ pie plate and form into a bowl shape. Brown meat in pan and drain. Add tomato sauce, garlic, and spices and simmer for at least 5 minutes. Layer ricotta cheese onto spaghetti then add meat mixture. Bake for 25 minutes. Top with mozzarella cheese and return to oven until melted, about 5 minutes. Cut into 6-8 pie slices and serve with bread if desired.