Spaghetti pie is exactly the kind of dish you pull out on weeknights when autumn evenings get shorter and everyone comes home tired. A cheesy pasta pie that borrows from spaghetti bolognese, but in a deconstructable, structured version that cuts like a slice of quiche. The result is more impressive than the effort required.
Ingredients :
- Spaghetti — Cooked al dente, with a good bite. Too soft, and the crust will collapse in the oven and lose its structure. Stop cooking one to two minutes before the package time.
- Ground beef — Beef with 5% or 10% fat content works well. Drain it thoroughly after cooking — excess fat in the sauce prevents the pie from holding together when cut.
- Ricotta — It adds a creamy, slightly grainy layer that contrasts with the sauce. Cottage cheese also works, but it releases some water: add a beaten egg to compensate.
- Shredded mozzarella — Store-bought shredded mozzarella melts more evenly than fresh mozzarella. It forms the golden, stretchy topping that makes the dish visually immediate.
