Who doesn't love spaghetti? Whether it's made with ground turkey or ground beef, it definitely fits the "comfort food" category. For a twist on the same old spaghetti, try your hand at this easy pie version.
4 ounces angel hair or thin spaghetti noodles, broken into 2-inch pieces
2 T. unsalted butter
1/2 c. grated Parmesan cheese
1 large egg, beaten
2 t. vegetable or canola oil
1 small onion, minced
1 pound lean ground beef or ground turkey
salt and pepper
1 - 24 ounce jar (or homemade) spaghetti sauce (*if you like it less saucy, use 3/4's the amount)
1 c. ricotta or mascarpone
1 large egg
1 c. shredded mozzarella cheese
For the crust:
Preheat oven to 350 degrees. Bring 2 quarts water to boil in a large saucepan. Add the pasta and cook until al dente. Drain.
Combine the cooked pasta, butter, Parmesan, and egg in the pan used to cook the pasta in (or a medium bowl). Press the mixture into a 9 or 10-inch pie plate. Bake, with the rack in the center of the oven, until the crust is set, about 15-20 minutes. Remove to a wire rack until the filling is ready.
For the filling:
While the crust is baking, heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, 3-4 minutes. Add beef or turkey, stirring while cooking, until cooked through and lightly browned, 7-8 minutes. Drain off excess fat and season to taste with salt and pepper. Stir in the spaghetti sauce and simmer until heated through and thickened slightly.
In a small bowl stir together the ricotta or mascarpone and egg. Season lightly with salt and pepper. Stir ricotta mixture evenly over the pasta crust. Top with the meat sauce and sprinkle with the mozzarella cheese.
Bake until browned, 25 minutes. Remove to a wire rack to cool about 15 minutes before serving. Slice into wedges and enjoy!