Spaghetti Pie

Bring a large pot of 3 liters (12 cups) heavily salted water to a rolling boil over high heat. Add 340g dry spaghetti, cook for 8 minutes until al dente (firm to the bite, not soft or mushy, as it will cook further in the oven). Drain pasta fully in a colander, toss with 1 tablespoon (15ml) olive oil to prevent strands from sticking together, then set aside to cool for 5 minutes.

Heat the remaining 1 tablespoon (15ml) olive oil in a 30cm (12 inch) skillet over medium heat. Add 110g diced small yellow onion, cook for 3 minutes until soft and translucent, stirring occasionally. Add 10g minced garlic (3 cloves), cook for 30 seconds until fragrant, then add 450g lean ground beef. Break the beef apart with a wooden spoon as it cooks, for 7 minutes, until fully browned with no pink remaining. Drain excess rendered grease from the skillet, then stir in 960ml (4 cups) marinara sauce, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Reduce heat to low, simmer the sauce for 5 minutes, then remove from heat and set aside.

In a large mixing bowl, whisk 2 beaten large eggs until smooth. Add the cooled cooked spaghetti, 65g (2/3 cup) grated Parmesan cheese, remaining 0.5 teaspoon kosher salt, and remaining 1/4 teaspoon ground black pepper. Toss thoroughly with tongs until every spaghetti strand is evenly coated with the egg and cheese mixture. Grease the entire interior of a 23cm (9 inch) deep-dish pie pan with 1 tablespoon (14g) softened unsalted butter, then press the spaghetti mixture firmly into the bottom and 2.5cm (1 inch) up the sides of the pan to create a tight, even crust.

Scoop 225g (1 cup) whole-milk ricotta cheese over the spaghetti crust, then spread it gently with a spatula into an even layer across the bottom of the crust, leaving a 1cm (1/2 inch) border at the top of the crust edge. Sprinkle 170g (1.5 cups) of the shredded mozzarella cheese evenly over the ricotta layer, pressing lightly to help the cheese adhere to the ricotta.

Pour the warm meat marinara sauce over the cheese layers, spreading it gently with a silicone spatula to cover the entire mozzarella surface evenly. Take care not to press too hard, as this will mix the layers together and cause the filling to leak through the crust. Smooth the top of the sauce so it sits level with the top edge of the spaghetti crust.

Preheat oven to 190°C (375°F). Sprinkle the remaining 170g (1.5 cups) shredded mozzarella cheese evenly over the top of the sauce layer. Place the pie pan on a rimmed baking sheet to catch any bubbling drips, then transfer to the middle rack of the preheated oven. Bake for 25 minutes, until the top cheese is fully melted, golden and bubbly around the edges, and sauce is gently bubbling up through spots in the cheese.

Carefully remove the baked pie from the oven, transfer it to a wire cooling rack, and let it rest at room temperature for 10 full minutes to set (this is critical for clean, intact slices). After resting, slice into 6 even wedges and serve warm.