With a sumptuous homemade 'meatball' crust holding in tossed spaghetti, all topped off with dreamy tomato sauce and mozzarella cheese, this recipe with surprise you just as much as it delights you. This meaty crust is also a wonderful dish to make ahead of time and store in the freezer for later use. Simply refrigerate overnight before use and follow the instructions below when you're ready to prepare your feast!
Pro tip: Fresh parsley works as a beautiful addition to the spaghetti when tossed with the egg and parmesan. Similarly, any leftover parsley can be used as a garnish on top of the final dish.
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Inside-out spaghetti pie
3-5
20 minutes
50 minutes
1 hour + 10 minutes
1 lb. (450g) ground beef
3/4 cup (170g) breadcrumbs
1/3 cup (75ml) milk
1 small onion, small diced
2 teaspoons Italian seasoning
1/2 teaspoon oregano
1½ tablespoons Worcestershire sauce
4 tablespoons parmesan
2 eggs, beaten
1½ cup mozzarella cheese
6 oz (170g) spaghetti, cooked
8 oz (226g) marinara sauce
½ teaspoon salt
½ teaspoon pepper
Preheat your oven to 350 F (175 C). In a large bowl, combine the ground beef, breadcrumbs, milk, onion, Italian seasoning, oregano, and Worcestershire. Blend well with your hands.
Press the beef mixture into the bottom of a well-greased 2-to-3-quart casserole dish. Press the meat up on the sides as well.
Place the dish into the preheated oven and bake for 20-30 minutes, or until the beef has browned.
Meanwhile, cook the spaghetti according to package instructions. Once cooked, quickly toss together with the beaten eggs, Parmesan cheese, salt, and pepper.
Remove the dish from the oven. Coat the beef with half of your marinara sauce. Evenly spread the spaghetti on top, and then coat the spaghetti with the remaining marinara sauce. Cover it all up with mozzarella cheese.
Place the casserole into the oven and cook for another 20 minutes. Allow to cool for 10 minutes then serve with a side of crusty garlic bread.
