Baked Spaghetti Pie

• Meat

  • 16 oz Ground beef
  • 8 oz Italian sausage, ground

• Produce

  • 3 Garlic cloves
  • 1 28 ounce can Tomatoes
  • 1 Yellow onion

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 2 tbsp Tomato paste

• Pasta & Grains

  • 16 oz Spaghetti, dried

• Baking & Spices

  • 2 tbsp Italian seasoning, dried
  • 1 tsp Salt

• Dairy

  • 4 oz Cream cheese
  • 1 cup Italian cheese blend

Found on aspicyperspective.com

Ingredients

• 16 ounces dried spaghetti
• 16 ounces ground beef
• 8 ounces ground Italian sausage
• 1 yellow onion, peeled and chopped
• 3 garlic cloves, minced
• 28 ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons dried Italian seasoning
• 1 teaspoon salt
• 3 large eggs
• 4 ounces cream cheese
• 1 cup shredded Italian cheese blend

Directions

• Preheat the oven to 350 degrees F. Grease a 9-10 inch springform pan, or a 9 inch deep-dish pie pan. If using a springform pan, wrap the outside in foil to avoid leakage. Place a large pot of salted water over high heat to boil. In a separate saucepot, add the ground beef, sausage, onions, and garlic. Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon. Once the meat is cooked and the onions have softened, add the crushed tomatoes, tomato paste, Italian seasoning, and 1 teaspoon salt. Stir and simmer on low. Once the water is boiling, add the pasta and cook according to the package instructions, usually 6-9 minutes. Drain the cooked pasta. Separate out 2 cups of meat sauce and set aside. Add the cooked pasta to the remaining pot of meat sauce. Stir well to coat the pasta. Beat the eggs, then stir them into the spaghetti. Pour the spaghetti into the prepared pan. Press down to pack the pasta in the pan. Cut the cream cheese into thin slices and lay them over top of the pasta. Use a spatula to spread out the cream cheese. Pour the remaining meat sauce over the top of the pie. Sprinkle shredded cheese over the top. Bake for 25 minutes until the edges are crispy. Cool for at least 5 minutes before cutting and serving.