Garlic Toasted Spaghetti Pie

Garlic Toasted Spaghetti Pie

from Picky Palate

1 lb spaghetti noodles

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

1 lb ground beef

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic salt

26 oz jar of your favorite pasta sauce

10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)

1/4 Cup fresh grated parmesan cheese

1 Cup shredded cheddar or mozzarella cheese

2 Tablespoons extra virgin olive oil

1/4-1/2 teaspoons garlic salt

1 roll Pillsbury French Bread Loaf

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.

2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.

3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown. Let cool for 10-15 minutes before slicing.

*this was a welcome departure from the usual spaghetti. I didn't have a Pillsbury French Bread Loaf, so I just made some whole wheat pizza dough instead.