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Thin Spaghetti Pie

Photo Credit
Farbled/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 servings.
Category
Pasta
Course
Main Dish
Credit
The Old Farmer's Almanac EATS

For mouth-watering dishes like this one, and much more, pick up a copy of The Old Farmer’s Almanac EATS.

Ingredients
3⁄4 pound thin spaghetti
5 cups pasta sauce, divided
salt and freshly ground black pepper, to taste
1 pound ground beef or Italian sausage meat removed from casings
1⁄2 onion, finely chopped
1 cup ricotta cheese
1⁄2 cup sour cream
1⁄4 cup grated Parmesan cheese
2 teaspoons dried basil
1-1⁄2 cups shredded mozzarella cheese
1-1⁄2 cups shredded cheddar cheese

Instructions

Preheat the oven to 350°F. Oil a large, shallow casserole.

Prepare the spaghetti according to the package directions, drain, and transfer to the casserole. Cover with 2 cups of sauce, sprinkle with salt and pepper, to taste, and toss to coat. Spread the spaghetti evenly in the casserole.

Heat a large skillet over medium heat, add the beef and onion, and cook to brown the meat, breaking it up with a wooden spoon. Remove from the heat and spoon off as much of the fat as possible. Return the skillet to the heat and add the remaining 3 cups of sauce. Cover and simmer for 4 to 5 minutes. Remove from the heat.

In a small bowl, combine the ricotta cheese, sour cream, Parmesan cheese, basil, and salt and pepper, to taste, and mix to blend. Drop dollops on the spaghetti and spread with the back of a spoon. Cover with meat sauce and sprinkle with the mozzarella and cheddar cheeses. Bake for 35 to 40 minutes, or until bubbly.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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