Spaghetti Pie

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jar spaghetti sauce
• 1/2 teaspoon Italian seasoning
• 8 ounces spaghetti, cooked and drained
• 3 eggs, beaten
• 2 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Directions

1. Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook it only to a very firm al dente, stopping before it turns fully tender. The cooking time suggested on my bag was 10 minutes, and I took mine off at 8 minutes.
2. Heat the oven to 425ºF (220ºC). Butter a 9-inch (23cm) springform pan. Cover the base tightly with one large piece of aluminum foil, then place the pan on a foil-lined rimmed baking sheet for backup in case a little drips out.
3. Once the spaghetti is cooked, drain it thoroughly and give it a few minutes to cool.
4. In the same pot, whisk the milk with the eggs, salt, black pepper, and red pepper. Put aside 1/2 cup (40g) each of the Comte and Fontina cheeses, making 1 cup/80g total. Add the remaining grated cheese, along with the pecorino, to the milk mixture and stir it in.
5. Add the warm spaghetti to the pot and stir until the pasta is fully coated with the milk and cheese mixture.
6. Scrape everything into the prepared springform pan. Level the surface as best you can, then scatter the reserved 1 cup (80g) grated cheese evenly over it.
7. Bake for 30 to 35 minutes, until the center feels barely set and the edges are bubbling a little. Switch on the broiler, move the pan to the upper-third rack, and let the top brown deeply. Take it out of the oven and slide a knife around the inside edge of the pan to free the pie. Let it sit for about 10 minutes, then unlatch and lift away the sides of the pan. Cut into slices and serve warm. You can also serve it at room temperature for a picnic.