Spaghetti pie is traditionally made with eggs in the noodle base. I thought it looked like a fun dinner to make for my family instead of our usual spaghetti supper. My variation uses ricotta cheese, sour cream, butter and parmesan cheese in the base. You can use your favourite pasta sauce in this recipe, whether that is meat-based or a marinara. I used a meat sauce for this and have included the recipe for it.

Spaghetti Pie Casserole

Make the Meat Sauce:

• 2 lbs ground beef browned in 2 tbsp olive oil
• 2 cloves minced garlic
• 1 can crushed tomatoes (796ml)
• 1 can tomato sauce (680ml)
• 1 small can tomato paste (156 ml)
• 2 tsp brown sugar
• 1 tbsp dried oregano
• 1 tbsp dried basil
• pinch crushed chili flakes
• salt and pepper to taste

Brown the ground beef, then add in the garlic and saute. Add in the tomato products, sugar, spices and the salt and pepper. If you find the sauce a bit too thick, you can add in 1 cup water. Simmer for 20 minutes.

Noodle Base:

• 1 and 1/2 pounds (approx 700g) spaghetti noodles, cooked al dente
• 1 container ricotta cheese (475g)
• 2 tbsp butter
• 1/2 cup parmesan cheese
• 1/4 cup sour cream
• salt and pepper to taste
• 2 cups of the meat sauce

Cook the noodles al dente, according to package directions. Drain and then mix in the ricotta cheese, butter, parmesan cheese, sour cream, salt and pepper. Once mixed, add in 2 cups of the meat sauce and mix well. Pour into a 9 by 13 pan or other large casserole dish. Top with most of the remaining sauce, saving some to serve on the side. Then top with 2 cups grated mozzarella cheese. Bake at 350 degrees F for 30 minutes.