1lblean ground beefor other meat of choice. You can also omit
Veggies (you can use whatever ones you have on hand. The amount doesn’t have to be exact either)
2heaping handfuls of baby spinach
2cupschopped broccoli florets
2garlic clovesfinely minced
2cupsyour favorite low sodium tomato sauce or marinara (or homemade)
Optional: mozzarella cheesemarinara sauce
to serve: with fresh basil
Preheat oven to 350F.
Grease a 9 by 3 in cake or square pan.
Cook pasta in a large pot of boiling water for 6-7 min, just shy of al dente (pasta will continue cooking in the oven). Drain and set aside to cool (at least 5 minutes).
In a bowl, whisk the eggs, ricotta, and parmesan cheese together. Add spaghetti and toss to blend.
Transfer the spaghetti to prepared baking pans, pressing it down to form a crust.
In a large skillet over medium heat, brown meat. Transfer to a bowl. To the same pan, cook the vegetables until softened. Add the beef back in along with oregano and tomato sauce. Cook for about 5 minutes until well combined and the sauce thickens
Spoon the beef veggie sauce mixture over the spaghetti. Sprinkle with mozzarella cheese, if desired (see note)
Bake for 25-30 minutes. Cool for at least 20 minutes before cutting.
To serve:for baby, cut pie into little pieces. The sauce will separate so just pour on top of pasta.
Before placing in the oven, you can decide how much mozzarella cheese you want to add on top, if at all. For instance, you can add to 1/2 of the pan.Tip: You can also double this recipe so you can enjoy one of the pie and freeze the other. To freeze, make the pie following the instructions but don’t bake! Wrap the pan thoroughly with foil and place in the freezer. Simply bake in the oven when ready to enjoy at 350F for about an hour