A delightful twist on the classic spaghetti pie, this recipe combines rich cheeses and a savory meat sauce for a comforting family meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a skillet, cook the ground beef with the chopped onion and red pepper flakes until the beef is browned and the onion is soft.
Stir frequently to prevent sticking and ensure even cooking.
Add the minced garlic, oregano, and basil to the skillet and cook for an additional 2 minutes.
Adding the garlic later prevents it from burning.
Stir in the tomato sauce and seasoning salt, then bring to a simmer. Reduce heat and let it cook for 20 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Cook the spaghetti in boiling water until al dente, then drain and rinse under cold water.
Rinsing with cold water stops the cooking process and prevents sticking.
In a large bowl, toss the spaghetti with melted butter, garlic powder, eggs, Parmesan cheese, and black pepper.
Use tongs or clean hands to ensure the spaghetti is evenly coated.
Spread the spaghetti mixture evenly into a greased casserole dish, pressing it down gently.
Pressing down creates a firm base for the layers.
In a bowl, mix the cream cheese with 1 cup of mozzarella cheese, then spread this mixture over the spaghetti base.
Soften the cream cheese beforehand for easier mixing.
Spread the prepared meat sauce over the cheese layer.
Use a spatula to spread the sauce evenly.
Top with the remaining mozzarella cheese, then cover with foil and bake for 30 minutes.
Covering with foil prevents the cheese from over-browning.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Keep an eye on the cheese to avoid burning.
Let the dish cool for 5 minutes before serving.
Cooling slightly helps the layers set for easier serving.
