Mini Spaghetti Pies
Perfectly individual serving of a spaghetti nest with ground beef tomato sauce that is topped with creamy ricotta.
Servings: 8
Calories: 343kcal
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.
Nutrition
Serving: 8g | Calories: 343kcal | Carbohydrates: 20g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 401mg | Potassium: 371mg | Fiber: 1g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 3mg | Calcium: 235mg | Iron: 2mg