Spaghetti Pie Casserole Recipe
1 pound ground beef or turkey
1/2 pound cooked spaghetti drained al dente
3 cups shredded mozzarella
1 15 ounce container Ricotta cheese
2 cloves minced garlic
2 tablespoons chopped fresh parsley
1- 28 ounce can tomato sauce, crushed or diced with juice or sauce made homemade
Optional: you can add dried oregano and basil to your sauce if you like it 1 teaspoon each
Cook and drain pasta. Place in a large bowl. Add eggs, 1 teaspoon granulated garlic and 1 clove minced garlic mix together. Add 2 tablespoons olive oil, 1 tablespoon chopped parsley, 3 tablespoons grated cheese, salt, pepper to taste. Set aside.
Greased a deep dish pie casserole dish I use 13x9.
In the meantime saute the meat in 2 tablespoon olive oil Add 1/2 teaspoon fennel seed, tablespoon chopped parsley, last clove of garlic and 1 teaspoon granulated garlic mix together. Stir saute until all the pink is gone. Add salt pepper to taste. Stir in the tomatoes. Cook for half hour on low heat.
Spread the spaghetti mixture into the greased pan. Then spread the Ricotta cheese on top sprinkling the cheese with parsley, granulated garlic and grating cheese evenly over the top, ending with the meat sauce over the entire casserole. Top generously with grated cheese and mozzarella. Bake at 400 degrees for 35 minutes until cheese melts then broil until cheese browns, watch it carefully don't leave it as you broil it. It looks like a pizza when you cut it!