Easy Spaghetti Pie #healthyfood #dietketo

This Easy Spaghetti Pie formula is an extraordinary method to go through remaining spaghetti and sauce! This pasta dish is a family top pick. It's so easy to make, and it's a fun contort to the typical spaghetti and meatballs supper. It's fabulous for engaging, as well! Watch the video telling you the best way to make this Easy Spaghetti Pie, at that point look to the base of this post and print out the formula so you can make it at home.

Typically the winter just hauls along, however I feel like this year has just gotten off to a fast begin. We haven't had much snow here on the East coast-only a couple of whirlwinds every day, except I'm prepared for one major tempest. It's the main thing that makes the chilly climate endurable… until that snow begins to dissolve, turn dark colored and, for the most part, become a major aggravation. It's solitary extremely decent for multi day or thereabouts, at that point it's very little fun any longer.

Chilly climate unquestionably gives me a decent reason to prepare some solace sustenance like this Easy Spaghetti Pie formula that I recall from my adolescence.

We gobbled a huge amount of spaghetti growing up and there were dependably scraps in the ice chest. I was certifiably not a major remaining fan (and I don't think my mother was either) on the grounds that spaghetti would either finish up in the junk or transformed into something a little extraordinary like a fun frittata or Spaghetti Pie.

Also try our recipe Crockpot Carnitas from Pork Tenderloin (Paleo, Whole30, Low Carb, Keto)

INGREDIENTS

• 16 ounces spaghetti
• 16 ounces lean ground beef
• 1 cup diced onion
• 3 medium garlic cloves
• 1 tablespoon Italian seasoning
• 1/2 teaspoon onion powder
• 2 1/2 cups marinara sauce
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh parsley
• 3 large eggs
• 1 cup grated Parmesan, divided
• 1 1/2 cups shredded Mozzarella, divided

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Spray an 8-inch springform pan or a 9 inch deep-dish pie plate with cooking spray.
2. Cook the pasta in a large pot of salted, boiling water for 6 to 7 minutes or until almost al dente. (The pasta will continue cooking in the oven.). Drain and set aside.
3. In a large skillet, brown the ground beef over medium heat until no longer pink, approximately 4 to 5 minutes. Transfer to a bowl using a slotted spoon and discard the fat from the pan (leave a couple teaspoons for sauteing the onion).
4. Return the pan to the heat and cook the onion until softened, approximately 3 to 4 minutes. Add the garlic to the pan and cook for 1 minute. Stir in the Italian seasoning and onion powder. Remove from the heat and set aside.
5. In a large bowl, whisk together the sauce, ricotta cheese, parsley and eggs. Stir in the onion mixture.
6. Toss the pasta and beef with the sauce mixture to combine. Stir in 1/2 cup parmesan and 1/2 cup mozzarella.  Transfer the spaghetti mixture to the prepared pan. Sprinkle the remaining cheese over the top.
7. Bake until the cheese is melted and bubbling, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 5 minutes before cutting and serving. 

Read more our recipe Twice Baked Potato Casserole #healthyfood #dietketo

Source : bit.ly/2YIwotA