Spaghetti Pie with Sour Cream
A comforting baked spaghetti pie layered with sour cream, seasoned ground beef, marinara and melted mozzarella.
Equipment
- 9-inch pie plate
- Mixing Bowl
- Skillet
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 6 ounces spaghetti cooked and cooled
- 2 eggs slightly beaten
- 1/4 cup Parmesan
- 1 cup sour cream
- 1 pound ground beef cooked with 1 teaspoon seasoning salt, crumbled and drained
- 8 ounces shredded mozzarella
- 8 ounces meatless spaghetti sauce (marinara)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie plate.
- In a large bowl, combine the cooked cooled spaghetti, slightly beaten eggs, and Parmesan until evenly mixed.
- Press the spaghetti mixture into the prepared pie plate, forming a rim around the edge and leaving a shallow well in the center for the fillings.
- Spoon the sour cream into the center of the spaghetti crust and spread it evenly in the well.
- Top the sour cream with the cooked, seasoned ground beef, then pour the meatless spaghetti sauce over the beef.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake for 25 minutes, until the cheese is melted and the pie is heated through. Let rest a few minutes before slicing.
Notes
- Use leftover spaghetti chilled for easier shaping.
- Drain excess grease from the cooked ground beef before assembling.
- Substitute grated Pecorino or extra Parmesan if desired.