Spaghetti pie

Ingredients:

• 450 g spaghetti
• 450 g ground beef (25% fat)
• 1 tbsp. l. olive oil
• 1 medium onion, chopped
• 2 tbsp. marinara sauce, homemade or store-bought
• 0.5 cup whole milk ricotta
• 2 tbsp chopped fresh parsley
• 3 large eggs
• 0.5 cup + 2 tablespoons grated Parmesan
• 1 tbsp. grated mozzarella
• Special equipment: round shape measuring 22 x 7.5 cm.

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 3-inch (22 x 7.5 cm) baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3-4 minutes less than the package directions, until al dente. Drain and set the spaghetti aside.
3. In a large skillet over medium heat, brown the ground beef for 5-8 minutes, season with salt and pepper. Transfer the meat to a plate lined with paper towels to drain excess fat. Wipe the skillet with a clean paper towel. Heat the olive oil in a skillet over medium heat and sauté the onion until translucent, 4-5 minutes. Set aside.
4. In a large bowl, combine the marinara sauce, ricotta, parsley, eggs, 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the cooked spaghetti, ground beef, and onion and toss to coat. Transfer to the prepared dish, sprinkle with mozzarella, and the remaining 2 tablespoons Parmesan.
5. Bake until the cheese is bubbly and golden brown, 25-30 minutes. Let rest for 5 minutes, then cut into wedges and serve.