Ingredients:

  • 1 pound Spaghetti or Linguine, cooked al dente
  • 4 tablespoons Unsalted Butter, melted
  • 2 large Eggs, lightly beaten (for crust)
  • ½ cup Grated Parmesan Cheese (for crust)
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Olive Oil (extra virgin)
  • 1 pound Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 1 (28 oz) can Crushed Tomatoes
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Dried Basil
  • 1 teaspoon Kosher Salt (for sauce)
  • ½ teaspoon Granulated Sugar
  • Pinch of Red Pepper Flakes (optional)
  • 1 cup Whole Milk Ricotta Cheese
  • 1 large Egg (for ricotta binding)
  • ¼ cup Grated Parmesan Cheese (for cheese layer)
  • 1½ cups Shredded Low-Moisture Mozzarella Cheese (divided)
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. Prepare the Ragu: Heat olive oil over medium heat. Sauté diced onion for 5 minutes until softened. Add minced garlic and red pepper flakes and cook for 1 minute. Add ground beef, brown thoroughly, and drain excess fat. Stir in tomato paste, oregano, and basil, cooking for 2 minutes. Add crushed tomatoes, salt, and sugar. Simmer for a minimum of 20 minutes.
  2. Prepare the Pasta Crust Base: Cook spaghetti al dente (1 minute less than package directions). Drain and rinse briefly with cold water. In a large bowl, combine the cooled spaghetti with melted butter, 2 beaten eggs, ½ cup Parmesan, salt, and pepper. Toss until fully coated.
  3. Create and Blind Bake the Crust: Thoroughly grease a 9-inch springform pan. Transfer the pasta mixture into the pan, pressing firmly against the base and up the sides to form a 1.5 to 2-inch high crust. Preheat the oven to 375°F (190°C) and bake the empty pasta crust for 15 minutes to set the structure. Remove from oven.
  4. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, 1 large egg, ¼ cup Parmesan, 1 cup of the shredded mozzarella, and fresh parsley. Mix well and season lightly.
  5. Assemble the Pie: Spread the ricotta mixture evenly over the bottom of the warm, set pasta crust. Carefully spoon the meat ragu over the ricotta layer. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top of the sauce.
  6. Final Bake: Return the pie to the 375°F (190°C) oven. Bake for an additional 25–30 minutes, or until the mozzarella is melted, golden brown, and the filling is bubbling hot throughout.
  7. Rest and Serve: Remove the pie from the oven and let it cool and rest on a wire rack for 15 minutes. This is crucial for setting the filling. Carefully release the springform pan latch, slice into wedges, and serve.