Recipe from Georgia! Mini Spaghetti Pies are the perfect individual serving of a spaghetti nest with ground beef tomato sauce that is topped with creamy ricotta cheese.
I have to thank my sister-in-law Suzie Q for this delicious recipe that is so easy to make. She made it for me years ago and I have made it for special occasions ever since.
This Easter, instead of making Mini Spaghetti Pies in a pie-shaped pan, I decided to use a ramekin to make a bird nest shape for an individual serving for Easter.
What Ingredients For The Recipe?
- ground beef
- tomato paste
- tomato sauce
- garlic powder
- ricotta cheese
- parsley, dry
- basil, dry
- Parmigiano cheese
- Salt and Pepper
How to Make Spaghetti Pie
- Preheat the oven at 350º degrees.
- Brown beef and in pan first and drain some of the fat once browned.
- Stir in the tomato paste and ½ cup of tomato sauce. Simmer for 5 minutes.
- Place the ricotta in a bowl and add seasoning with egg.
- Mix well until no egg yolk can be seen.
- Cook the spaghetti noodles al dente, they will continue to cook in the oven.
- Place in a bowl and let it cool.
- Season the pasta with garlic powder and mix egg into the pasta.
- Oil 8 ramekins inside before placing the handful of spaghetti inside. Move it around to make a nest for the center.
- Spoon in the meat sauce first then a spoon full of ricotta to cover the center.
- Add parmesan cheese and chopped parsley on top, place in the oven for 20 to 25 minutes depending on the heat of your oven.
Variations
Gluten- Free: For a gluten-free version use gluten-free pasta.
Vegetarian: Use vegetables instead of ground beef and cut the vegetable into bite size than sauté the vegetables then add the tomato sauce.
Storage
Leftovers can be refrigerated about 3-4 days and reheated in the microwave or oven. They can also be frozen in single portions for lunches or dinner. Defrost overnight in the fridge and microwave or heat in the oven until heated through.
Top Tips
- Place the ramekins on a pan so they can fit. Makes it easier to just take the pan in the oven versus placing it individually into the oven.
- I use a small spatula to loosen the spaghetti around then remove and place on a plate. They can also be served in the ramekins.
I hope you love this recipe as much as I enjoy eating it. Till next time my friends, enjoy and happy eating.
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More Pasta Recipes
Mini Spaghetti Pies
Ingredients
Spaghetti Crust
- 6 ounces spaghetti
- 1 eggs
- ½ teaspoon garlic powder
Meat Sauce
- 1 pound ground beef
- 3 tablespoon tomato paste
- ½ cup tomato sauce
- ½ teaspoon garlic powder
Cheese Layer
- 1 cup ricotta cheese
- 1 tablespoons parsley dry
- ½ teaspoon basil dry
Topping
- 1 cup parmigiano cheese
- Salt and Pepper as needed
Instructions
- Preheat the oven at 350º degrees.
- Brown beef and in a pan first and drain some of the fat once browned.
- Stir in the tomato paste and ½ cup of tomato sauce. Simmer for 5 minutes.
- Place the ricotta in a bowl and add seasoning with egg.
- Mix well until no egg yolk can be seen.
- Cook the spaghetti noodles al dente, they will continue to cook in the oven.
- Place in a bowl and let it cool.
- Season the pasta with garlic powder and mix egg into the pasta.
- Oil 8 ramekins inside before placing the handful of spaghetti inside. Move it around to make a nest for the center.
- Add parmesan cheese and chopped parsley on top, place in the oven for 20 to 25 minutes depending on the heat of your oven.
Notes
- Place the ramekins on a pan so they can fit. Makes it easier to just take the pan in the oven versus placing it individually into the oven.
- I use a small spatula to loosen the spaghetti around then remove and place on a plate. They can also be served in the ramekins.
Cher
How about turkey have you tried that?
lisa
my mom made this for us growing up. Love it.
Lizzy
Thank you so much, oxox Lizzy