Spaghetti Pie - Easy Baked Spaghetti Pie with Meat Tomato Sauce
Spaghetti Pie - A spaghetti crust at the bottom, followed by a ricotta cheese layer, the tomato meat sauce and topped with mozzarella and Parmesan cheese, and then all baked until golden and simply irresistible. This Easy Baked Spaghetti Pie is by far one of the best pasta recipes you can ever prepare. Hope you will give this spaghetti pie a try and enjoy as much as we did.
To print the recipe check the full recipe on my blog:
#spaghetti pie #bakedspaghettipie
0:00 - Intro
0:50 - Preparing Meat Tomato Sauce
2:46 - Cooking spaghetti
3:03 - Preparing Spaghetti Crust
4:00 - Preparing Ricotta Layer
4:26 - Adding Meat Tomato Sauce
4:45 - Sprinkle Cheese on Top
5:01 - Baking Time
5:22 - Enjoying the Pie
Ingredients
Makes about 6 servings
Spaghetti Crust
7 oz (200g) spaghetti
1 tbsp (15g) butter
2 eggs
1/4 cup (25g) Parmesan cheese
Cheese Layer
1 cup (240g) ricotta cheese
1 tbsp fresh basil, chopped
Meat Tomato Sauce
1 medium onion
1/2 pound (250g) ground beef
1/2 pound (250g) ground pork
21 oz (600g) tomato sauce
2-3 garlic cloves
1 tsp dried oregano
2 tbsp fresh basil leaves
3/4 tsp (4g) salt
1/4 tsp (1g) pepper
1 tsp (5g) sugar
For topping
1 cup (100g) mozzarella cheese
2 tbsp (20g) Parmesan cheese
fresh basil, for decorating
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1950s Tomato Macaroni Bake - TRY IT! Cooking with Canned Soup
Not sure what to make with canned tomato soup? Give this recipe for Tomato Macaroni Bake a try. Vintage Campbells soup recipes can sometimes be hit or miss, but this one is a winner - very easy, very budget friendly, very delicious!
1950s Tomato Macaroni Bake vintage ad:
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Easy lasagna recipes | tomato & ricotta | meat sauce & cream
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box:
***TOMATO & RICOTTA RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people.
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen)
1 pound (454g) ricotta cheese
1 pound (454g) grated mozzarella (you might not need all of it)
1/2 cup (50g) grated parmesan or pecorino
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
fresh herb for garnish (I use basil)
Heat oven to 350ºF (180ºC).
Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later.
Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely.
Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer.
***MEAT SAUCE & CREAM RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here:
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 cup (half pint, 236mL) cream
1/2 cup (50g) grated parmesan or pecorino
a little grated mozzarella, just for the top
2-3 garlic cloves, peeled and chopped
salt
fresh herb for garnish (I use basil)
For the meat sauce:
1 pound (454g) ground beef
1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen)
a squeeze of tomato paste (about a tablespoon)
1 large onion
1 large carrot
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
balsamic vinegar
To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point).
When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest.
To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top.
Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.
One Pot Pasta with Tomato Sauce | Quick and Easy Recipe
Looking for a quick and easy recipe that is also delicious? Try this one pot pasta with tomato sauce! This pasta dish requires only one pan, few basic ingredients and 20-30 minutes of cooking. This dish is loved by both adults and kids. This easy recipe can be made with any kind of pasta you have at home and you also can adjust and add any veggies that you like. If you exclude the parmesan from this version, it would be a great vegan pasta dish.
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Ingredients:
2 tablespoon Olive oil
1 Onion, chopped
3 Garlic cloves
1 can (14oz/400g) Tomato sauce
2 tablespoons (30g) Tomato paste
Salt to taste
Pepper to taste
1 teaspoon Oregano
Basil
1½ cups (360ml) Water or vegetable stock
8oz (225g) Pasta of your choice
Parmesan cheese
Directions:
1. In pot heat olive oil. Add chopped onion and sauté for 5 minutes. Add minced garlic and sauté for 1-2 minutes.
2. Add tomato paste, cook for 1 minute. Add tomato sauce, salt, pepper, oregano, water and stir.
3. Add pasta, bring to a boil. Cover, reduce to medium-low heat and cook, stirring occasionally, until al dente, about 14-18 minutes, depends on the pasta type. Add more water if needed.
4. Transfer to a plate and grate some parmesan cheese on top.
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Easy Meatballs with Tomato Sauce | Food Channel L - A New Recipe Every Day!
Who doesn’t like meatballs with tomato sauce and mozzarella? You can serve them also with pasta.
Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for 4 servings:
600 g beef mince
1 egg
1 tsp oregano
2 green onions
400 g tomato passata
125 g mozzarella cheese
1 onion
2 tbsp bread crumbs
2 cloves of garlic
4 tbsp olive oil
Salt and black pepper