 and served with ketchup, as there is no tomato sauce in this—it is spaghetti, minced beef, onions, parsley and cheese bound together with milk and egg (a twist of nutmeg is a must, and a bit of garlic and sautéed mushrooms are great in it, too. Cooking it in a bundt pan and cutting slices of it is a great improvement (we hope Carol would think so!). data-pin-do=)
Spaghetti Pie
December 9, 2016
Spaghetti Pie is an old family favorite of our friend Carol Stephens—sadly now gone but NOT forgotten—who served this to her large family in their farmhouse in the English countryside. It is traditionally cooked in a casserole dish (we always use a large soufflé dish) and served with ketchup, as there is no tomato sauce in this—it is spaghetti, minced beef, onions, parsley and cheese bound together with milk and egg (a twist of nutmeg is a must, and a bit of garlic and sautéed mushrooms are great in it, too. Cooking it in a bundt pan and cutting slices of it is a great improvement (we hope Carol would think so!).
- Prep: 20 mins
- Cook: 45 mins
- Yields: 6 - 8 Servings
Directions
1Preheat the oven to 375° F. Coat a 2 quart baking dish or bundt pan with nonstick cooking spray.
2Bring a large pot of lightly salted water to boiling.
3Sauté the beef and onion in a skillet over medium heat until browned. Drain the fat.
4Meanwhile, cook spaghetti 6 minutes in boiling water. Drain and stir it with the meat.
5In a large bowl, whisk together eggs, milk, nutmeg, salt and pepper. Toss with pasta, beef and cheese. Transfer to prepared dish.
6Bake for 35 minutes. Cool 10 minutes, then cut into wedges. Serve with ketchup.
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