Spaghetti Pie with Garlic Bread Crust

A full spaghetti dinner tucked into a crispy, buttery garlic bread crust! This tasty spaghetti pie is an easy and filling family dinner made with chunky meat sauce and cheese.

Yipee, it’s Friday! Thanks to those of you who gave me advice on my technical problem yesterday, looks like I am up and running again!

We’ve got all kinds of Easter festivities at the school this morning, including a crazy raw egg drop from the school’s roof, so I will make this short and sweet…

These photos don’t do this recipe justice, trust me that this is a great weeknight dinner that the whole family loves! The boys were heckling me during the photo shoot, hence the crappy pictures….they were hungry!

It’s garlic bread and spaghetti all in one pretty little pie that is so much fun to eat. Break out your springform pans and jazz up garlic toast and spaghetti! Be sure to try the new Tree Top Trim with your dinner. It’s a great new juice that has 50% less sugar, only 60 calories per serving and is available at local Albertsons. We loved it!

1 lb spaghetti noodles

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
26 oz jar of your favorite pasta sauce
10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)
1/4 Cup fresh grated parmesan cheese
1 Cup shredded cheddar or mozzarella cheese

2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoons Lawry’s garlic salt
1 roll Pillsbury French Bread Loaf

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.

2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.

3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown. Let cool for 10-15 minutes before slicing. Enjoy!