Ingredients:

  • 6 oz spaghetti noodles
  • 1 tbsp unsalted butter
  • 0.5 cup grated Parmesan cheese
  • 1 large egg, well-beaten
  • 1 cup whole milk ricotta cheese
  • 4 oz cream cheese, softened
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 1 lb lean ground beef
  • 0.5 cup yellow onion, finely diced
  • 0.25 cup green bell pepper, finely diced
  • 24 oz marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions for al dente. Drain well; do not rinse.
  2. In a medium bowl, whisk together the well-beaten egg, melted butter, and grated Parmesan. Toss the hot spaghetti into the mixture. Press the noodles into the bottom and up the sides of a greased 9-inch deep-dish pie plate to form a crust until they form a solid nest.
  3. In a large skillet over medium-high heat, brown the ground beef until caramelized. Add onions and peppers, sautéing for 5 minutes until translucent. Stir in the marinara sauce and simmer for 5 minutes to reduce the sauce slightly prevents a watery pie.
  4. In a separate bowl, combine the ricotta cheese, softened cream cheese, oregano, and garlic powder until smooth and velvety.
  5. Spread the cream cheese mixture evenly over the spaghetti crust.
  6. Pour the meat sauce over the cheese layer and sprinkle with shredded mozzarella cheese.
  7. Bake in a preheated oven at 350°F (175°C) for 20 minutes.
  8. Bake for another 5-10 minutes until the cheese is bubbly and the edges are golden brown.
  9. Let the pie rest for 10 minutes after baking to set the layers before slicing.