Retro Roast Spaghetti Pie Recipe - Family breakfast with the essence of spaghetti sauce and secure meat, baked into pie! You can reduce and serve all elements.
Prep Time:10 mins
Cook Time:40 mins
Ingredients:
- sixteen ounces dried spaghetti
- sixteen oz. Ground beef
- eight oz. Floor Italian sausage
- 1 yellow onion, peeled and chopped
- three garlic cloves, minced
- 28 ounce can beaten tomatoes
- 2 tablespoons dried Italian seasoning
- 1 teaspoon salt
- three big eggs
- four oz. Cream cheese
- 1 cup shredded Italian cheese combination
Directions:
- Preheat the oven to 350 levels F. Grease a 9-10 inch springform pan, or a 9 inch deep-dish pie pan. If the use of a springform pan, wrap the outside in foil to avoid leakage.
- Place a big pot of salted water over excessive heat to boil. In a separate saucepot, upload the ground red meat, sausage, onions, and garlic. Brown the meat over medium heat for approximately five mins, breaking into small pieces with a wooden spoon. Once the beef is cooked and the onions have softened, add the crushed tomatoes, tomato paste, Italian seasoning, and 1 teaspoon salt. Stir and simmer on low.
- Once the water is boiling, upload the pasta and cook dinner in line with the package commands, commonly 6-nine minutes. Drain the cooked pasta.
- Separate out 2 cups of meat sauce and set aside. Add the cooked pasta to the final pot of meat sauce. Stir nicely to coat the pasta. Beat the eggs, then stir them into the spaghetti.
- Pour the spaghetti into the organized pan. Press right down to p.C. The pasta in the pan. Cut the cream cheese into skinny slices and lay them over top of the pasta. Use a spatula to spread out the cream cheese.
- Pour the closing meat sauce over the top of the pie. Sprinkle shredded cheese over the top. Bake for 25 minutes till the edges are crispy. Cool for at the least five minutes before reducing and serving.