▢6 ounces spaghetti ▢2 tablespoons butter, melted ▢2 eggs ▢½ cup parmesan cheese ▢1 cup ricotta cheese ▢1 teaspoon dried parsley ▢½ teaspoon oregano ▢½ teaspoon dried basil ▢½ pound ground beef ▢½ pound mild Italian sausage ▢1 (14-ounce) can diced tomatoes ▢2 cups marinara sauce ▢1 cup shredded mozzarella cheese
Preheating the oven to 350 degrees Fahrenheit. Grease a pie plate with a deep dish.
Drain the spaghetti after cooking it according to the instructions on the container. After combining the spaghetti, eggs, and parmesan with the liquefied butter, press the mixture into a pie plate to form the crust.
Combine the ricotta cheese, parsley, oregano, and basil in a medium basin. In a pie plate, distribute the ricotta mixture over the spaghetti.
Cook the minced beef and Italian sausage in a large skillet, breaking it up into small pieces as it cooks. Once the meat has fully cooked, remove the oil. Stir to incorporate the diced tomatoes and marinara sauce in a skillet.
The mozzarella cheese should be sprinkled on top of the beef sauce. Bake until the cheese is melted and the sauce begins to bubble, 20 to 25 minutes. Ten minutes later, divide into segments and serve.