Categories: Pasta

Ingredients

• Kosher salt
• 3 tbsp. olive oil, plus more for brushing
• 8 oz. spaghetti
• 2 large eggs, beaten
• 1/2 cup plus 2 tbsp. grated Parmesan cheese
• 1 small onion, chopped
• 2 small zucchini, chopped
• 2 garlic cloves, chopped
• 1 lb. ground beef
• 1 tsp dried oregano
• Pinch of red pepper flakes
• 2 tbsp. tomato paste
• 8 oz. can tomato sauce
• 1 cup fresh ricotta
• 1 cup grated mozzarella

Directions

1. Position a rack in the lower third of the oven and preheat to 425. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.

2. Add the spaghetti to the boiling water and cook as directed for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tbsp olive oil and 1 tsp salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.

3. While the spaghetti cooks, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 tsp salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 tsp salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.

4. To assemble the pit, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tbsp Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

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