Wait until you serve these adorable spaghetti pies up for dinner. I whipped up a fabulously simple pasta sauce, took some nice whole wheat thin spaghetti noodles and a Ricotta cheese filling to create these individual little pies. Just wait until you try them. I baked them in these adorable 5 inch springform pans that I found at Sur La Table. You can also do one large 9 inch springform pan if you’d rather for one large pie 🙂
So, you start with a small piece of french bread dough (I used Pillsbury) and press it into the bottoms of 8 parchment lined springform pans. Then, top with spaghetti noodles and a layer of ricotta cheese mixture.
Time to add your sauce, more noodles, press down…add a little more sauce…..
And the cheese….don’t forget the cheese 🙂 Bake and Voila’, cheesy and gorgeous!
Mmmmm!
Remove these beauties from the springform pan and enjoy! Hope you love these as much as I do 🙂
Tomato Basil and Romano Ricotta Spaghetti Pies
Ingredients
Sauce
- 2 Tablespoons extra virgin olive oil
- 1 cup finely chopped white onion
- 2 Tablespoons fresh minced garlic
- 1/2 pound lean ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 28 ounces diced tomatoes
- 8 fresh basil leaves chopped
- 1/4 Cup fresh grated Romano Cheese
Ricotta Filling
- 2 Cups Ricotta Cheese
- 1/2 Cup shredded mozzarella cheese
- 1/2 Cup fresh grated Romano cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon Lawry’s garlic salt with parsley
Pasta
- 1 pound whole wheat pasta noodles
- 1 roll French Bread dough
- 1/4 Cup fresh grated Romano cheese
- 1 1/2 Cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F.Â
- Heat oil into a large skillet over medium heat. Saute onions for 5-7 minutes or until softened.
- Stir in garlic and cook for 1 minute then add ground beef. Cook until crumbled and browned.
- Place diced tomatoes into food processor until nearly smooth.Â
- Pour into meat mixture, add basil leaves and Romano cheese. Reduce heat to low to simmer.
- Place Ricotta, mozzarella, Romano, salt, pepper and garlic salt into a large bowl and mix to combine.
- Cook pasta according to package directions, drain and run under cold water to stop cooking. With kitchen scissors, cut noodles into smaller pieces.
- Unroll French Bread dough and cut 3 inch pieces. Stretch and press into the bottom of 5 inch springform pans that have been lined with parchment paper.Â
- Bake for 10 minutes then remove from oven.
- Layer a heaping 1/4 Cup pasta noodles evenly over bread, layer with 1/4 Cup Ricotta mixture and top with 1/4 Cup meat sauce.
- Top evenly with an additional 1/4 Cup pasta noodles, Romano cheese and mozzarella cheese.
- Bake for 25-30 minutes or until cheese is melted and hot.
Nutrition
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