Recipe | Spaghetti Pie

Recipe | Spaghetti Pie

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


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.

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