Spicy Spaghetti Pie

Ingredients

• 12 ounces spaghetti, preferably whole wheat for added nutrition
• 2 tablespoons olive oil, extra virgin for richer flavor
• 1 large onion, finely chopped, yellow or white
• 3 cloves garlic, minced, fresh for the best aroma
• 1 teaspoon red pepper flakes, adjust to taste for spiciness
• 1 can (28 ounces) crushed tomatoes, San Marzano if available
• 1 tablespoon tomato paste, for depth of flavor
• 1 teaspoon dried oregano, freshly crushed
• 1 teaspoon dried basil, or use fresh basil for a more intense flavor
• Salt and pepper to taste, kosher salt preferred
• 1 cup ricotta cheese, whole milk for creaminess
• 1/2 cup grated Parmesan cheese, freshly grated for best results
• 2 cups shredded mozzarella cheese, divided, low-moisture
• 1 large egg, free-range for richer taste
• Fresh basil leaves for garnish, torn or small whole leaves
• Grated Parmesan cheese, optional but adds extra flavor

Instructions

1. Boil the spaghetti in salted water until al dente, following package instructions. Drain and set aside. A touch of olive oil can be added to prevent sticking.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and red pepper flakes, cooking until fragrant, approximately 1 minute. Be careful not to burn the garlic.
3. Pour in the crushed tomatoes and tomato paste, stirring to combine. Add oregano, basil, salt, and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
4. In a large bowl, combine ricotta cheese, Parmesan, 1 cup of mozzarella, and the egg. Mix well until smooth. Ensure the mixture is well-blended for even distribution in the pie.
5. Preheat your oven to 375°F (190°C). Use an oven thermometer to ensure accuracy.
6. In a large mixing bowl, combine the cooked spaghetti, sauce, and cheese mixture. Toss until the pasta is evenly coated, ensuring the sauce and cheese are well-integrated throughout.
7. Lightly grease a 10-inch pie dish or springform pan. Pour the spaghetti mixture into the dish, pressing gently to form an even layer. Use a spatula for smooth layering.
8. Sprinkle the remaining mozzarella cheese evenly over the top of the spaghetti pie. Distribute to ensure a cheesy crust.
9. Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Rotate halfway through for even cooking.
10. Allow the pie to cool for about 5 minutes. Garnish with fresh basil leaves and extra Parmesan before serving. This allows it to set slightly for easier slicing.