Last night we made a Deep Dish Baked Spaghetti Pie! It was super yummy! The ooey, gooey cheese made this dish perfecto! Every Christmas, my mom gives all of us things she finds in flea markets. Generally, we all cringe. It just would make sense to use all the money she spends on the 5-6 items and buy one nice thing for everyone. But you can’t say that to her. So all though my son was smiling when he received his hot pink, teal and black ski gloves, inside he was screaming “Oh my sweet Jesus!” However this year, one of her garage sale/flea market finds was a set of baking dishes for me. I have to admit that they are very lovely. They have this fantastic greenish tint and an intricate design cut into the glass. Each piece is thick and very heavy. The set included a round deep dish, a pie plate and a smaller rectangular casserole dish. It is very pretty and I couldn’t wait to use the deep round dish for this recipe. The round dish measures 11 inches in diameter and 3.25 inches deep. NOTE: you will create two dishes with this recipe, yep, that’s right 2! ~ the deep dish baked spaghetti pie and enough spaghetti left over for another meal on another day. Included in the directions is how to heat up the leftover spaghetti for another meal which is perfect when the kids have a game after school and no one, absolutely no one, wants to cook after sitting outside in either bitter cold or scorching heat for 2-3 hours (because it’s never just 70 degrees and comfortable here in Ohio, lol)!
Printable Recipe: Deep Dish Spaghetti Pie
1 box of spaghetti noodles (regular size box and regular noodles)
1 teaspoon of vegetable oil
1 small onion minced
1 teaspoon of minced garlic
Salt & pepper to taste
1 pound ground beef or ground chuck
1 can of spaghetti sauce (we favor Hunts Garlic & Herb)
2 cans of biscuits (10 piece)
3 tablespoons of melted butter
Garlic salt to taste
Grated parmesan cheese to taste
2 cups shredded mozzarella cheese
Italian seasoning to taste
Preheat oven to 400 degrees.
In a large stockpot, boil spaghetti noodles following package directions.
In a large skillet, sauté onions and garlic in vegetable oil.
Add ground beef or ground chuck. Sprinkle with salt and pepper to taste. Crumble and brown meat until thoroughly cooked (stirring to mix the onions and garlic into it). Drain grease. Set aside.
Once noodles are fully cooked, drain and return to stockpot. Add can of spaghetti sauce and stir. Our favorite is Hunt’s Garlic and Herb. Add meat mix and stir.
Coat baking dish with non-stick cooking spray. Flatten out biscuits with your hands and press against the bottom and sides of baking dish (creating a pie shell). You will only be using 2 cans of the 4 pack. Save the other two to use with my Easy Sausge Gravy! Using a pastry brush, brush melted butter onto biscuits. Sprinkle garlic salt onto buttered biscuits. Sprinkle Parmesan cheese on top of buttered biscuits.
Spoon spaghetti on top of biscuits. NOTE: you will only be able to pile on about half of the spaghetti. Allow the remaining spaghetti to cool and put in a ziploc. Place in freezer for an instant meal another day! To heat up left-over spaghetti: Place ziploc in the fridge the night before you are wanting to serve it so that it can thaw out. Place in a microwave safe dish. Add 1/4 cup of water. Place a damp paper towel over the bowl and heat until thoroughly warmed throughout in 60 second increments.
Sprinkle mozzarella cheese on top. Sprinkle Italian seasoning to taste.
Bake for 20 minutes until cheese is melted and biscuits are golden.
Let set for 3-5 minutes before cutting pie into 8 slices.