I love this recipe because it takes a traditional pasta dish and turns it into something totally new and different. This pie packs in all of the traditional flavors of spaghetti Bolognese into an easy-to-slice and serve pie. It's so fun to make and even more fun to eat.
- 3 tablespoons salt
- 8 ounces spaghetti
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 2 eggs
- 1/2 cup Parmesan cheese, grated
- 1/2 cup ricotta
- 3/4 cup Bolognese sauce (fresh or jarred)
- 1 cup shredded mozzarella
- Chopped fresh parsley, for garnish
1. Preheat oven to 350 F.
2. Bring a large pot of salted water to a boil. Cook spaghetti for 5-6 minutes, or to al dente. Drain the water. In the same pot, add garlic powder, onion powder, dried parsley, eggs and Parmesan to the spaghetti. Toss using tongs until the pasta is completely coated.
3. Spray a 9-inch glass pie pan with cooking spray.
4. Place the pasta in the pan and, with your hands, mold it to form the "crust" of the pie.
5. Cover the bottom of the pasta pie with the ricotta, spreading it out with the back of a spoon. Layer the Bolognese sauce on top of the ricotta.
6. Cover the top of the pie with the shredded mozzarella and place dish in the oven. Bake for at least 30 minutes, or until the cheese turns bubbly and golden.
7. Let the pie cool for 15 minutes. Use a serrated knife to cut slices out of the pie. To serve, sprinkle on some fresh parsley.