- 1 cup Parmesan cheese, grated and divided
- 1 package spaghetti
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1 lb ground beef
- 3 tbsp Mezzetta® Regional Recipes Tomato Pesto
- 3 cloves garlic, peeled and minced
- 1 (16.25 oz) jar Mezzetta® Regional Recipes Caramelized Onion & Butter Indulgent Marinara
- 1 cup ricotta cheese
- 4 eggs
- 1 tsp salt
- 1/ 4 tsp pepper
- 8 oz mozzarella cheese, sliced
- 1 tbsp fresh basil, chopped
- 1 tbsp Italian parsley, chopped
Heat oven to 350°F. Brush a 9" spring form pan with olive oil and sprinkle with 1/3 cup grated Parmesan cheese, set aside.
Cook spaghetti according to package directions. Drain the spaghetti and place in a large bowl, add olive oil and 1 tsp salt and toss to combine. Set aside.
Place a large skillet over a high heat, once the pan is very hot add the ground beef and cook until the beef is browned on all sides. Add Mezzetta® Regional Recipes Tomato Pesto and garlic to the ground beef, stir to combine.
Add the ground beef mixture to the cooked pasta. Add the Mezzetta® Regional Recipes Caramelized Onion & Butter Indulgent Marinara, ricotta, eggs, 1 tsp salt, pepper, and 1/3 cup grated Parmesan cheese and mix well. Gently pour the mixture into the prepared pan and smooth the top. Layer the mozzarella over the top and sprinkle with the remaining 1/3 cup Parmesan cheese. Cover with foil and place the pan on a cookie sheet with sides and bake for 45 minutes.
After 45 minutes remove the pie from the oven and increase the temperature to 400°F. Remove the foil from the pan and return to the oven for 10 to 15 minutes or until the cheese is slightly browned and bubbly. Remove from the oven and sprinkle with chopped fresh basil and parsley.
Allow to rest at least 20 minutes before serving. If you serve the pie while it’s too hot it won’t cut easily.
Chef's Notes: If the meat is fatty, drain the fat before adding the Mezzetta® Regional Recipes Tomato Pesto and garlic.