A fun take on a classic! This grassfed beef spaghetti pie is a fun and delicious family meal. Recipe developed by The Farmer & The Foodie collaborator Lindsey McClave.
Spaghetti Pie
Serves Four
- ½ lb Foxhollow ground beef
- ½ lb dried spaghetti
- 6 leaves kale, stems removed & reserved for another use
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 1 egg
- 1 & ¼ cup marinara sauce
- 4oz mozzarella, shredded
- ½ cup grated parmesan
- 1 cup ricotta
- 1 small bunch basil, minced
- kosher salt
- black pepper
- olive oil
- non stick cooking spray
Instructions:
Preheat the oven to 375°. Set a large pot of water on the stove & bring to a boil. Set a medium bowl of ice water to the side of the stove. Chop kale leaves & add to boiling water. Blanch for 1 minute & then transfer kale directly to the ice water (do not discard boiling water). Once cool, squeeze as much water from the kale as possible & set aside.
Bring a pot of water used to blanch kale back to a boil, add 1 tbs of salt to the water & then add spaghetti. Cook according to package directions, drain, & set pasta aside.
Return the empty pot to the stove & turn the burner to medium. Add 1 tbs olive oil &, once warm, add the garlic, oregano & red pepper flakes. Saute until fragrant, about 30 seconds, then add the ground beef. Use a wooden spoon to break the beef apart & add ½ tsp kosher salt & ¼ tsp black pepper. Cook until brown throughout. Transfer the beef to a large mixing bowl. Add the kale, marinara sauce, egg, ricotta & ¾ each of the mozzarella, parmesan, & basil (reserve the remainder of these ingredients for topping the pie).
Use a fork to mix all of the ingredients together, whisking until well blended. Taste & add additional salt & pepper if preferred. Add spaghetti to the bowl & toss until well combined. Grease the bottom & sides of a springform pan with cooking spray & transfer spaghetti mixture to the pan. Top with remaining mozzarella & parmesan & bake until browned & bubbly, approximately 35-45 minutes. Allow to cool for 5 minutes before removing the springform pan & cutting. Garnish with remaining basil & serve.