Spaghetti Pie

Italian Entrée
40 min.
4 Servings
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  • 2 tsp. Market District extra virgin olive oil, divided
  • 1 lb. ground beef
  • 1 (28 oz.) can Dei Fratelli crushed tomatoes - concentrated Italian style
  • 1 (24 oz.) jar Ragu Old World plain sauce
  • 1 lb. Barilla spaghetti
  • 3 eggs
  • 1 bunch Nature’s Basket organic basil
  • 8 oz. Belgioioso fresh Mozzarella, cut into ¼-inch thick slices


  Prep Time: 5 min. • Cook Time: 35 min.

Preheat oven to 450°F. Brush a 10-inch cake pan with 1 teaspoon olive oil.

Heat a large sauté pan over high heat. Once hot, add 1 teaspoon olive oil and ground beef. Break up the beef and stir it occasionally. Once beef is cooked*, add the crushed tomatoes and tomato sauce. Bring to a boil. Remove from the heat and pour into a large bowl.

Meanwhile, bring a large pot of water to a boil and cook the pasta for 5 minutes. Drain the pasta and add to the sauce. Crack the eggs into the bowl, tear ½ bunch of basil into big pieces, and add basil to the mix. Toss everything, making sure the eggs are well mixed. Pour the mixture into the cake pan. Top with Mozzarella slices and place in oven.

Bake for about 25 minutes, or until the cheese is melted and brown in spots. Remove from the oven and let cool for at least 5 minutes before cutting into wedges. Serve with more tomato sauce if desired.

*For food safety, cook beef to an internal temperature of 160°F.

Approximate Nutritional Information (Per serving): Calories 1050, Fat 36g, Sat Fat 15g, Trans Fat .5g, Cholesterol 250mg, Sodium 940mg, Total Carbohydrate 119g, Fiber 0g, Sugars 23g, Protein 55g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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