Easy Spaghetti Pie Casserole in 30 Minutes!
We love spaghetti and especially this spaghetti pie casserole! The mini pies are perfectly proportioned, and you can make a double batch and freeze them too!
Servings 8
Ingredients
Crust
- 2 cups spaghetti cooked
- 1/2 cup Parmesan cheese grated
- 1 egg beaten
- 1 1/2 tsp butter softened
Filling
- 2/3 cup ricotta cheese
- 2 tsp butter
- 1/2 cup onion chopped
- 1/2 cup green pepper diced
- 1 clove garlic minced, add more if you love garlic!
- 6 oz lean ground beef cooked
- 1 cup canned whole tomatoes drained and chopped (reserve juice)
- 2 tsp tomato paste
- 1 cup mozarella cheese shredded
Instructions
- Combine all ingredients for crust
- Spray mini pie tin (or 9" pie plate) with non stick cooking spray
- spread spaghetti mixture over bottom and up the sides to form a crust
- Preheat oven to 350F
- Spread ricotta cheese over the bottom of crust and set aside
- in a skillet heat butter, add onion, green pepper and garlic and saute until tender
- Add beef, tomatoes, reserved liquid, and tomato paste
- cook, stirring often until thickened and cooked through
- spoon beef mixture over cheese and bake 20 to 25 minutes
- Sprinkle each pie with mozzarella cheese and bake until the cheese is melted and begins to brown - about 5 minutes
- Remove from oven and let stand 5 minutes before serving.
