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Cook spaghetti: In salted boiling water, cook spaghetti until al dente. Drain and stir in butter until melted and coated. Set aside.
Brown beef: In a skillet, cook ground beef and onion over medium-high heat until beef is browned and onion tender. Drain excess fat.
Add sauce: Stir in marinara sauce, then remove from heat.
Prepare spaghetti base: In a bowl, whisk eggs and Parmesan together. Add the buttered spaghetti, season with salt, and mix well.
Assemble crusts: Divide spaghetti mixture between two 9-inch pie pans, pressing up the sides to form a crust.
Prepare ricotta filling: Mix ricotta, garlic, and basil in a bowl. Season lightly with salt.
Layer ricotta filling: Spread ricotta mixture evenly over each spaghetti crust.
Add sauce and cheese: Top with meat sauce and sprinkle with mozzarella.
Freeze (optional): To freeze, wrap pies tightly in plastic wrap and foil.
Bake: For fresh pies, bake at 350°F (175°C) for 25 minutes, until bubbly and golden. For frozen pies, bake about 45 minutes until hot and bubbly.
Cool and serve: Let cool slightly before slicing.
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