Traditional Spaghetti Pie

Traditional spaghetti pie is a baked casserole of cooked pasta bound with eggs and cheese, topped with meat sauce and more cheese, then baked until it sets and browns. It slices cleanly because the eggs make it firm enough to hold its shape. The trick is cooking the pasta just short of tender so it does not turn mushy as the pie bakes.

Ingredients for Traditional Spaghetti Pie

Spaghetti forms the structure and soaks up the sauce. Eggs bind everything together so the pie sets and slices. Parmesan cheese adds sharpness and helps the egg custard firm up. Butter and milk make the egg mixture creamy. Ground beef and onion build the meat sauce, while garlic adds depth. Tomato sauce and tomato paste give body and acidity. Salt, black pepper, and dried Italian seasoning season throughout. Mozzarella cheese on top browns and pulls the whole dish together.

Why This Traditional Spaghetti Pie Works

The eggs mixed with the cooked pasta and cheese create a custard that sets as it bakes. This is what lets you slice the pie into neat wedges instead of scooping it. The eggs need enough time in the oven to firm up, but not so much that they curdle or the pasta dries out.

Cooking the pasta to just under al dente is crucial. It finishes cooking in the oven as the egg custard sets and the sauce heats through. If the pasta is fully cooked before it goes in the dish, it turns soft and breaks apart when you try to slice.

The meat sauce goes on top so it browns and concentrates slightly as the pie bakes. This keeps the sauce flavorful instead of steamed and pale. The mozzarella melts over it, holding everything together when you cut.

Mistakes To Avoid

Cooking the pasta all the way to tender before assembling makes it mushy in the finished pie. The pasta continues to cook and absorb liquid as the egg sets, so it needs to be slightly firm. If your finished pie is soft and falls apart when you cut it, the pasta was overdone to start.

Skipping the rest after baking means the egg custard is still too soft to hold a clean slice. The pie needs those 5 minutes on the counter for the eggs to finish setting. Cutting too soon results in the pie falling apart on the serving plate.

Forgetting to drain the meat sauce before stirring it into the tomato sauce makes the pie watery. Excess grease and moisture from the beef prevent the egg custard from setting properly. The result is a loose, soupy casserole that does not slice.

Using pre-shredded mozzarella on top makes the cheese layer grainy and separated instead of melted and smooth. Pre-shredded cheese is coated with starch to keep it from clumping. Shred a block of mozzarella fresh or use whole-milk mozzarella sold in a ball.

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Ingredients

• 8 ounces spaghetti
• 3 large eggs
• 1/2 cup whole milk
• 4 tablespoons butter (57g)
• 1/2 cup grated Parmesan cheese (50g)
• 1 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 2 cups shredded mozzarella cheese (200g), from a block

Step-by-step Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook for 1 minute less than the package says, about 8 minutes total, until the pasta is just short of tender. Drain well in a colander and set aside to cool.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, for 5 to 7 minutes until it is no longer pink. Drain off excess fat.
3. Add the diced onion to the beef and cook over medium heat for 3 to 4 minutes, stirring, until it softens. Stir in the garlic and cook for 30 seconds until fragrant.
4. Stir in the tomato sauce, tomato paste, and Italian seasoning. Simmer over low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste. Remove from heat.
5. In a large bowl, whisk together the eggs, milk, butter, Parmesan cheese, salt, and pepper until smooth. Add the cooled pasta and toss until every strand is coated with the egg mixture.
6. Preheat the oven to 350°F (175°C). Spread the pasta mixture evenly in a 9-by-13-inch baking dish. Pour the meat sauce over the top and spread to cover. Sprinkle the shredded mozzarella evenly over the sauce.
7. Bake uncovered for 35 to 40 minutes until the mozzarella is melted and golden brown around the edges and the center of the pie reaches 165°F (74°C) when checked with an instant-read thermometer.
8. Remove the pie from the oven and let it rest on the counter for 5 minutes. Cut into 6 squares and serve.