Garlic Toasted Spaghetti Pot Pie

How to make Garlic Toasted Spaghetti Pot Pie Recipe -  If you couldn’t tell from reading my blog, I love having fun with dinner, like this spaghetti pot pie. I top two pie plates of spaghetti with refrigerated pie crust that is lightly brushed with olive oil and seasoned with garlic salt. You are eating your garlic toast right along with your spaghetti in one plate. The kids get a kick out of seeing spaghetti in a different form and love the flaky garlic crust pieces. Serve with a simple salad, and you are good to go.

Ingredients:
1 pound thin spaghetti
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 pound lean ground beef
1 28-ounce can crushed tomatoes
1⁄4 cup chopped fresh basil leaves
3⁄4 teaspoon kosher salt
3⁄4 teaspoon garlic salt, divided
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon Italian seasoning
1⁄2 cup freshly grated Parmesan cheese
2 refrigerated 9-inch pie crusts

Method:
1. Preheat the oven to 350°F and spray two 9-inch deep-dish pie plates with nonstick cooking spray.

2. Cook the spaghetti according to the package directions and drain.

3. While pasta is cooking, heat 2 tablespoons of the olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the beef and cook, stirring and breaking up the meat until browned. Drain the fat from the pan if necessary. Add the tomatoes, basil, salt, 1⁄4 teaspoon of the garlic salt, the sugar, pepper, and Italian seasoning. Reduce the heat to low and add the cooked pasta to the pot, stirring to combine.

4. Divide the spaghetti mixture between the prepared pie plates. Top each with 1⁄4 cup of the Parmesan cheese, then top with the pie crusts and crimp the edges. Brush each pie top with remaining 1 teaspoon olive oil and season with remaining 1⁄2 teaspoon garlic salt. Bake for 30 to 35 minutes, until pie crust is golden brown. Let cool for 5 minutes before serving.