Spaghetti Pie

From Cook’s Country

Has Kim tried this? No


Pasta Crust

Salt

4 oz vermicelli, broken into 2-inch pieces

1 garlic clove, minced

2 tbsp unsalted butter

1 c grated Parmesan cheese

1 large egg, beaten

1 tbsp minced fresh basil

Filling

2 tsp vegetable oil

1 small onion, chopped fine

1/2 lb 90 percent lean ground beef

1 (15-oz) can tomato sauce

3 tbsp tomato paste

1 tsp sugar

1 tbsp minced fresh basil

Salt and pepper

1 c whole milk ricotta cheese

1 large egg

1 tsp dried oregano

1 1/2 c 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 tsp 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. Cook while making filling.

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 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.

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