Tag Archives: ricotta

Baked Spaghetti Pie

Back when we lived in hot and sunny Arizona, we would frequent a certain Italian food joint that was close to our home.  However, it wasn’t the close proximity that made us end up there, it was my husband’s love for their Baked Spaghetti that brought us.

Fast forward years and years and he still spoke of it…so I began to give it a whirl!  With much success, I give you my version which in using a spring form pan, gives many ooh’s & ah’s at dinnertime!  Looks quite impressive for such an easy recipe!

*If you do not have a spring-form, this recipe works just as well in a casserole dish or deep dish pie pan! 🙂

**Feel free to add in/change ingredients to suit your tastes and what you may have in your pantry and fridge!  I.e. Italian sausage, mushrooms, bell peppers, different cheeses, maybe no meat at all!

The Starting Lineup

  • 16oz spaghetti noodles (boiled 8-9 minutes/drained)
  • 24-32oz jar marinara sauce
  • 1 1/2 pounds ground beef
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 container ricotta cheese
  • 2-3 cups mozzarella cheese, shredded
  • 1 tsp Italian seasoning blend
  • 2 eggs, beaten
  • 1/3 cup parmesan cheese, shredded/grated
  • 1 Tbsp extra virgin olive oil
  • Fresh basil, torn (optional garnish)

Start by preheating your oven to 350 degrees.  Bring a stock pot of salted water to a boil (for the noodles) while you have a large skillet browning the ground beef with the chopped onions, minced garlic and olive oil.  *Feel free to add a pinch of salt and Italian seasonings of your choice if desired.

Once the noodles have finished (slightly under cook them at about 8-9 minutes, as they’ll finish in the oven), drain and toss in a large bowl with the beaten eggs, parmesan cheese and teaspoon of Italian seasoning.  Set aside.

As the ground beef becomes browned, pour in the marinara sauce of your choosing and stir together.

Now I used a lightly greased 10″ Spring-form pan for this (what you would typically make a cheesecake in), however, you can also use a deep dish pie tin, a 2-quart casserole dish, etc.  Just make sure to spray with a bit of non-stick.  **With the spring-form pan, I wrapped the bottom in foil just to ensure no leakage, which I didn’t have anyway.

First layer in the egg coated noodles and then top with dollops of the ricotta cheese.  Pour the meaty red sauce overtop, finally topping with the shredded mozzarella cheese.   Place your prepared spaghetti pie, covered, into the oven for 30 minutes.  Remove the foil cover and let bake another 10 minutes.

Once finished baking allow to rest for a good 5 minutes before slicing into.  If desired, top with a bit more parmesan cheese and freshly torn basil.  Enjoy!

BSP2

 

Italian Stuffed Meatloaf Florentine

I’m giving away a secret…my famous Italian meatloaf recipe!  Ok, well maybe it’s only famous between my sister and I, but it’s ridiculous!!  It’s almost like a ginormous meatball or maybe a deconstructed lasagna..call it what you want, but we call it delicioso!

It’s a fun twist on your traditional American meatloaf and mashed potatoes.  There’s nothing wrong with old fashioned comfort food,  but this spin will keep your week nights a little less boring.. ☺️ You can also prepare the meat mixture the night before and then just sauté the spinach and assemble the next evening if you’re crunched for time after a busy day at work.

I hope you enjoy this family favorite recipe as much as me…and my sister. 😉

The Starting Lineup

  • 1 lb lean ground beef
  • 1 lb lean ground pork
  • 15oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 green bell pepper, diced
  • 1/2 large yellow onion, diced
  • 5 large cloves garlic, minced
  • 1/2 cup Italian flat leaf parsley, chopped
  • 1 bag frozen spinach, slighty thawed
  • 1 cup Italian bread crumbs
  • 1/2 cup milk
  • 2 egg, beaten
  • 3 Tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp EVOO 

Side Dish

  • 1 pckg noodles (I.e. Penne, spaghetti)
  • 1 jar of marinara sauce  

Preheat your oven to 350 degrees.

We’re going to first rinse and chop & dice our vegetables (onion, garlic, bell pepper & parsley).  You’ll also seperate the minced garlic.  2 cloves for the spinach and 3 cloves for the meat mixture. 

 

Heat the EVOO to med-low in a skillet and add in the 2 cloves minced garlic.  Cook till fragrant, about 1 minute.   

 

Next, you’ll add in the spinach.  *dont worry if it’s still a bit frozen, it will work.  You can also use fresh spinach if you have that available.  

Stir the garlic spinach mix occasionally till warm.  Transfer the cooked spinach to a dish and set aside while keeping the leftover liquid in the skillet. *I like to place my cooked spinach in a paper towel lined bowl to soak up the extra juices. 

 

While you’re finishing up cooking the spinach (aka the florentine) portion of this masterpiece, we’ll start the meat mixture.  Super simple!

In a very large bowl, combine almost everything else.  The beef, pork, veggies, garlic, bread crumbs, seasonings, the beaten eggs and the milk.  Remember to take off your jewelry because you’re about to get your hands dirty!  Get in there and thoroughly mix this up. 

  


Now, in a 9×13 baking dish that has been sprayed with non-stick, you’re going to start the fun part! 

Take about 2/3 of the meat mixture and make a firmly packed rectangle while pressing down the middle to create an almost 1″ thick by 2″ tall “walls”.  You’re going to be filling this area with some good stuff! 

 

Spread your container of ricotta cheese in the base 1st. 


Next, you’re going to spread the garlic-spinach mix overtop that.  

Then sprinkle about 1 cup of mozzarella cheese over your spinach. 


Finally, we’ll top this off with the remaining 1/3 meat mixture.  I like to almost make ‘hamburger patties’ out of it and place over top while pinching it all together to make a seal.  It’s really easier than it seems.  Then I just press and pack it tight to keep that perfect rectangular shape.

 

Pop this in your preheated oven.  It will cook for one hour.

After about 30 minutes of you’re stuffed meatloaf cooking, start your noodles and sauce.  I like to pour my sauce right into the skillet we sautéed our spinach in.  That flavor from the remaining EVOO, garlic and spinach will only enhance the flavor of the jarred sauce.  *cook your noodles about 2 minutes less than the package directions.  Once time is up ladle straight into the marinara sauce, along with about 1/2 cup of the pasta cooking water. 

   

While your side is coming together, that 1 hour should be up.  Sprinkle the remaining cup of mozzarella cheese over your cooked meatloaf and cook for about 10 more minutes, till cheese is bubbly and melted.  Remove from oven and allow to rest for 5 minutes. 

   

Cut into thick slices and place over your marinara dressed noodles alongside a glass of good vino.  Enjoy!! 

 

*If you do not care for ricotta, you can substitute with all mozzarella cheese.  The thick slices of mozzarella in you’re grocers deli section would be ideal, nice and gooey!

*I chose a lean ground beef, because there’s enough fat in the ground pork to keep it juicy.

  

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