# Spaghetti Pie · Elizabeth Heiskell

Recipe by today.com · original: https://www.today.com/recipes/spaghetti-pie-t298830  
Cuisine: Italian · Dish: Pasta, Bakes & casseroles  
On Meez: https://meezenplace.app/recipes/spaghetti-pie-recipe (with step-by-step Cook Mode)

Elizabeth Heiskell puts her personal spin on Adam Richman's viral spaghetti pie.

## Ingredients (serves 4)

- 5 pounds ground chuck
- 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 rib celery, finely chopped
- ½ carrot, peeled and chopped so fine it's unrecognizable
- 1 (14.5-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste with Italian herbs
- 1 (8-ounce) can tomato sauce
- 3 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups beef broth, maybe a little more to thin the sauce as it cooks down
- 4 tablespoons (1/2 stick) salted butter
- 1 cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese, divided
- 2 tablespoons olive oil
- 4 cups spaghetti sauce (recipe above)
- 1 large yellow onion, chopped (about 3 cups)
- 3 large eggs, lightly beaten
- ½ teaspoon dried parsley
- salt and freshly ground black pepper
- 12 ounces dried spaghetti, cooked al dente and drained
- ¼ cup tomato paste

## Steps

1. Chop the onion, garlic, celery, and carrot (carrot finely chopped so it's unrecognizable)
2. Cook the spaghetti al dente and drain
3. Make the spaghetti sauce
4. Heat a Dutch oven or other large heavy-bottomed pot over medium heat
5. Cook the beef, stirring often, until crumbled and no longer pink
6. Remove the meat with a slotted spoon and set aside; pour the grease into the trash
7. Add the oil to the same pot, then add the onion, garlic, celery and carrot
8. Sauté until the onion is translucent
9. Add back the cooked beef and stir in the tomatoes, tomato paste, tomato sauce, bay leaves, oregano, basil, parsley and broth
10. Bring to a boil and boil
11. Turn the heat down to low and simmer for at least 30 minutes, or 1 to 2 hours for more intense flavor
12. Taste the sauce before adding salt (broth can be salty), then season to taste with pepper
13. Remove the bay leaves and stir in the butter
14. Make the spaghetti pie
15. Preheat the oven to 350 F
16. In a large bowl, mix together the spaghetti, eggs, Parmesan, 1 cup of the mozzarella and the tomato paste
17. Grease a 9- or 10-inch deep-dish pie pan with the olive oil
18. Spread half the spaghetti sauce in the bottom of the pan
19. Top with the noodle mixture and press to make the noodles even
20. Top with the remaining sauce and sprinkle the remaining 1/2 cup mozzarella on top
21. Bake until the top is golden and the pie is warmed through
22. Let sit at room temperature for 10 minutes, then slice like a pie with a sharp knife

## Good to know

### Swaps

- No ground chuck? Use another ground beef with similar fat content for the sauce.
- No mozzarella on hand? Swap in another melting cheese like provolone for the topping.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days; reheat slices in the oven or microwave until steaming hot.

### Making it ahead

The spaghetti sauce can be made up to 3 days ahead and kept in the fridge before assembling and baking the pie.