Spaghetti Pie


This is a nice variation off the classic italian dishes. Easy to make and a hit for young and old alike.

Ingredients (serves 4):
Pasta Crust:
110 gram spaghetti or angel hair pasta
2 cloves of garlic
2 tablespoons of butter
1 cup grated Parmesan cheese
1 large egg, beaten
2 tablespoons bread crumbs

2 tablespoons olive oil
1 small onion, diced
250 grams minced meat (good quality)
1 can of tomato sauce (puréed tomatoes)
3 tablespoons of tomato paste
1 teaspoon sugar
1 tablespoon basil, finely chopped
1 cup ricotta
1 large egg
1 teaspoon dried oregano
1 1/2 cup shredded mozzarella

Pie Crust:
Preheat oven to 180 C
Wrap pasta in a clean dish towel and fold twice, breaking pasta into smaller pieces, from 3-7 cm. Cook pasta according to the packet until it is al dente.

In a medium sized bowl, mix the warm cooked pasta, with garlic, butter and Parmesan cheese, egg and bread crumbs. Stir well until the butter and cheese has melted.
Press the mixture into a deep ovenproof dish. Bake for 15-20 minutes or until it has turned golden brown or a crust has set.
Heat olive oil over medium heat in a deep frying pan. Add onions and cook until it is soft, approximately 3 minutes. Add the minced meat and cook until lightly browned. Using a spoon drain of any fat accumulated in the pan. Stir in the tomato sauce, the tomato paste and sugar. Simmer until the sauce has thickened a bit, this will take about 5 minutes. Remove from the heat and add the basil and season with salt and pepper.

In a small bowl, mix together ricotta, egg and oregano. Spead ricotta mixture over the cooked pasta crust. Spread the meat sauce over the top of the ricotta mixture. Finish off with a layer of shredded mozzarella on the top.
Bake at 180 C for 25 minutes or until the cheese has melted and turned golden brown.
Serve with ricotta cheese and parmesan crisp.

Parmesan Crisp:
Pour a tablespoon of grated Parmesan on a baking tray lined with baking paper. Bake at 200 C for 5 minutes until the cheese has melted and become golden. Leave to cool.


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