Ingredients

The following ingredients have 16 Servings
  • 16 ounce box spaghetti noodles
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 32 ounce jar spaghetti sauce
  • 4 Tablespoons butter or margarine
  • 1 cup grated parmesan cheese
  • 4 large eggs, (beaten)
  • 1 1/2 cups ricotta cheese
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 2 cups shredded mozzarella
  • dried parsley, (for topping (optional))

Instruction

  • Cook spaghetti according to package directions.
  • Make sure to season the boiling water with about a tablespoon of sea salt or kosher salt and olive oil before adding the spaghetti.
  • While spaghetti noodles are cooking, start cooking ground beef and onions.
  • After meat is browned and crumbled, turn off heat and drain excess grease.
  • Put meat back into pan and then stir in spaghetti sauce.
  • Leave it in the pan until ready to use.
  • Once spaghetti has been cooked and drained. Turn off heat.
  • Pour spaghetti noodles back into pot.
  • Stir in butter until it melts and coats the spaghetti well.
  • Then stir in beaten eggs and parmesan cheese. Stir quickly.
  • Set out two 9-inch (ungreased) pie pans and evenly divide spaghetti noodle mixture into each pan.
  • In a medium bowl, combine ricotta cheese with garlic and Italian seasoning. Stir well.
  • Evenly distribute cheese mixture over each pan of spaghetti noodles. Drop it all over by small spoonfuls.
  • Then take the back of the spoon (or a butter knife) and spread ricotta out evenly over the noodles.
  • Top each pie with meat sauce. Evenly dividing it between both pans.
  • Finally, top each pie with shredded mozzarella. Again, dividing it evenly between each pan.