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Spaghetti pizza pie

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250g Beef ragu
100g Grated mozerella
150g Spaghetti (uncooked) If using left over pasta, use around 300g cooked pasta
60g Milk
1 Egg

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Spaghetti pizza pie

  • Serves 4
  • Easy


This is great way to use the beef ragu (recipe featured here http://the5pmcook.co.uk/recipe/lamb-or-beef-ragu/).

I love the way the spaghetti goes lovely and crispy on the base, just like a pizza. The beef ragu has tons of hidden veggies so I don’t bother with additional veggie topping to the pie but obviously you could do your own thing and get creative!

It’s really quick and easy and even quicker if you have left over pasta in the fridge.

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Cook the pasta untli al dente and drain, allowing the pasta to cook a little. In a bowl beat the egg with the milk. Add the cooked pasta and mix. Transfer the egg-coated pasta to a pre-greased baking sheet. I use a paella dish but any baking sheet will do. Try to spread the pasta out into a circular shape, similar to the size of 12-14 inch pizza base. Bake this in the oven for 20 minutes in a pre-heated oven at 190degC until the pasta is starting to look crispy.


After 20 minutes, remove the pasta-base from the oven. Top with a layer of the beef ragu. Sprinkle with the grated mozerella. Return to the oven for another 25 minutes until the beef is heated and the cheese is browned. Allow to stand for 5-10 minutes before serving. Cut the pie into wedges and serve with veg, salad and/or garlic bread.

Alison Lyles

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