ITALIAN SPAGHETTI PIE
I have had this recipe in my family collection many years now. I first tried it because I thought it would be nice to have something different for dinner. I liked it as my kids were young,and because it holds together well, it was neater to eat for kids and adults. It has always been a hit for family and casual company dinners, or Sunday afternoon lunch. Because it makes a unique presentation, I am often asked for the recipe. You can use jarred spaghetti sauce, or your own favorite. Hope you enjoy!
Provided by Catie B @CatieBBaker
Number Of Ingredients 8
Steps:
- Heat oven to 350〫 Grease a 10 inch pie pan, or 9 inch square pan.
- Cook spaghetti as directed to desired doneness; drain. It is good to put a tablespoon of oil in the pan to help keep the pasta lubricated. When well drained, set aside in a large bowl.
- Meanwhile, in a large skillet brown beef; drain, and add celery; steam a bit to tenderize. Add spaghetti sauce and mushrooms. Simmer 15 minutes to meld flavors, and reduce liquid a bit. Have sauce ready and sitting off of heat to cool a little while preparing 'crust' for pie.
- In the large bowl with spaghetti, combine eggs, 1/4 cup parmesan cheese, garlic salt (OR garlic powder and salt mix). When well combined, place mixture in prepared pie pan. Press lightly, evenly over bottom and up sides, forming a crust. Top with meat mixture, leaving the side crust uncovered. Sprinkle with remaining parmesan cheese.
- Bake at 350〫for 25-30 minutes. Let stand 5 minutes before serving. Cut into 6-8 wedges or squares. Serve with additional sauce and cheese on side if desired.
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