Ingredients:

  • 16 oz spaghetti noodles
  • 2 large eggs, beaten
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 0.5 tsp garlic salt
  • 15 oz whole milk ricotta cheese
  • 4 oz cream cheese, softened
  • 1 tsp dried Italian seasoning
  • 0.25 cup fresh parsley, chopped
  • 1 lb ground sirloin (90/10 lean ratio)
  • 0.5 cup yellow onion, finely diced
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate or springform pan.
  2. Boil spaghetti noodles in salted water until just under al dente. Drain well.
  3. In a large bowl, whisk together beaten eggs, melted butter, grated Parmesan, and garlic salt. Toss the hot noodles in this mixture until evenly coated.
  4. Press the spaghetti mixture into the prepared pie plate, forming a 'nest' that covers the bottom and sides.
  5. In a small bowl, whip together ricotta cheese, softened cream cheese, Italian seasoning, and chopped parsley until smooth. Spread evenly over the bottom of the spaghetti crust.
  6. In a large skillet over medium-high heat, brown the ground sirloin and diced onions. Drain any excess fat. Stir in the marinara sauce and simmer for 2-3 minutes.
  7. Pour the meat sauce over the ricotta layer. Top with shredded mozzarella cheese.
  8. Bake for 20 minutes. Sprinkle 2 cups mozzarella and 0.25 cup parsley over the top. Bake for another 5 minutes until the cheese is melted and the edges of the pasta are golden brown and crispy.
  9. Allow the pie to rest for 10 minutes before slicing into wedges to ensure the layers set properly.