Spaghetti Pie Magic!
Enjoy a savory spaghetti pie baked with tender pasta, aromatic onion, garlic, celery, and carrots for a comforting family meal.
Ingredients
- 1 lb uncooked spaghetti
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 2 cloves of garlic, minced (optional)
- 3 stalks of celery, minced
- 3 carrots, minced
- 1 handful of spinach, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- tiny tiny sprinkle of nutmeg
Instructions
- Cook spaghetti according to package directions. Drain and set aside to cool.
- Mince onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add onion and sauté for 5 minutes. Add garlic, celery, and carrots; sauté for another 5 minutes. Add spinach and cook until wilted. Stir in basil, oregano, and nutmeg; set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ricotta cheese and eggs together in a bowl.
- Toss cooked spaghetti with the vegetable mixture and the ricotta mixture. Transfer to a greased 9-inch pie dish or a 9x13 rectangular pan. Top with sauce and shredded cheese, then cover with oiled aluminum foil to prevent sticking.
- Bake for 20 minutes; remove foil and bake for an additional 5-10 minutes until golden brown and bubbly. Let stand for 5-10 minutes before serving.
Notes
- Use a good quality marinara sauce for the best flavor.
- Don't overcook the spaghetti; it will continue to cook in the oven.
- For extra richness, add a dollop of ricotta cheese to the pasta mixture. Allergens: Milk, Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the spaghetti; it will continue to cook in the oven.
- For extra richness, add a dollop of ricotta cheese to the pasta mixture. Allergens: Milk, Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.