Hillbilly Spaghetti Pie

I admit, I was pretty intrigued when I saw this recipe over at Mommy's Kitchen.  The name alone grabbed me and I knew it was something I would have to make.  This was my first time trying baked spaghetti, something I've been wanting to try for a while, and I couldn't resist this particular recipe, not with a name like Hillbilly Spaghetti Pie.

The original recipe comes from Sugar Pie Farmhouse and I combined the two versions, taking what I liked from each one.  The original version was also made in a 13 1/4-inch cast iron skillet.  My cast iron skillet is only 10-inches but everything just fit as you can see from the pics.  You're supposed to make and bake the dish all in the skillet, but I did what Tina from Mommy's Kitchen did and made it in a big pot first, and then carefully poured it into my skillet, just to make sure it would all fit.  If your cast iron skillet is 10-inches like mine, I recommend you do the same. 

Note that this can also be baked in a 13 x 9 pan if you don't have a cast iron skillet.  If you're going to use a 13 x 9 pyrex baking dish, do not broil!  Bake at about 375F until the top starts to brown or until all the cheese is nicely melted.  Just keep an eye on it either way, broiling or baking.

I honestly didn't quite know what to expect from this dish, having never had baked spaghetti before, but it ended up being a bigger hit than I thought it would be.  It was creamy and delicious and had lots of flavour with the dried and fresh herbs, ground beef, Italian sausage, fresh Parmesan, and mozzarella.  I actually enjoyed this very much as leftovers too.  As much as I loved it the night I made it, the leftovers were fantastic.  This spaghetti made an incredibly tasty lunch at work. 

The only thing I would do different next time is not cook the spaghetti quite as much.  I overcooked it just a tad (my own fault), but not enough to stop me from loving this dish or looking forward to making it again. 

This is comfort food at it's best, especially served with this incredible rosemary bread.

Enjoy!

Hillbilly Spaghetti Pie
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1/2 cup onion, chopped
2 T olive oil
1/2 pound ground beef
1/2 pound sweet Italian sausage, casings removed (I used hot)
4 garlic cloves, minced
3 T fresh parsley
1/4 tsp. red pepper flakes (I used 1/2 teaspoon)
1/4 tsp. dried oregano
1/4 tsp. Italian seasoning
1 28-oz. can crushed tomatoes
2 cups water
1 T sugar
1 tsp. salt (or to taste)
8 ounces spaghetti, broken into 3-inch pieces (not angel hair)
4 T fresh basil
1/4 cup heavy/whipping cream
1/2 cup fresh Parmesan cheese, grated
2 cups grated mozzarella cheese
11-inch or larger cast iron skillet or 9 x 13 pan (I used a 10-inch cast iron skillet and it just fit)

Saute onion in olive oil, on medium heat, for 5 minutes.  Add ground beef and sausage and cook over medium-high heat.  When almost brown, drain any grease, then add garlic, parsley, red pepper flakes, oregano, and Italian seasoning.  Once the ground beef and sausage is browned, stir in crushed tomatoes, water, sugar, and salt.  Add broken spaghetti.  Push spaghetti into liquid, and cover for 8 minutes.  After 8 minutes, stir pasta so the noodles won't stick together.  Reduce heat to medium-low and simmer for 6 more minutes (you might want to simmer less, check spaghetti) until pasta is al dente (almost cooked but still a little firm).  Add basil, Parmesan cheese, and cream, stir well.  Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown.

NOTE:  This dish can be made in a 13 x 9 pan if you don't own a cast iron skillet.  If using a 13 x 9 pyrex pan - do not broil - bake at around 375F until cheese is gooey and melted.

NOTE:  Because my skillet is 10-inches, I made this dish in a big pot and then poured it into my skillet, before sprinkling with mozzarella.

Source:  slightly adapted from Mommy's Kitchen and Sugar Pie Farmhouse