Creamy Spaghetti Pie

Why You’ll Love This Recipe

This recipe takes all the best parts of spaghetti — the sauce, the cheese, the comforting carbs — and bakes them into a creamy, sliceable pie that’s both fun and practical. It’s great for weeknight dinners, potlucks, or meal prepping, and it reheats beautifully. The texture is soft and creamy on the inside with crispy edges from the oven, making every bite satisfying. Plus, it’s endlessly customizable to whatever ingredients you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti (cooked and drained)
• Eggs
• Milk or half-and-half
• Parmesan cheese (grated)
• Mozzarella cheese (shredded)
• Cream cheese or ricotta (for creaminess)
• Garlic (minced)
• Onion (chopped)
• Olive oil
• Ground beef, sausage, or mushrooms (for filling)
• Marinara or tomato sauce
• Italian seasoning
• Salt
• Black pepper
• Fresh parsley or basil (for garnish)

Directions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or springform pan.
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft. Add ground meat or mushrooms and cook until browned. Stir in marinara sauce and season with salt, pepper, and Italian seasoning. Set aside.
3. In a large bowl, whisk together eggs, milk, and Parmesan cheese. Stir in cooked spaghetti until coated.
4. Press half of the spaghetti mixture into the bottom of the prepared dish to form a crust.
5. Spread a layer of cream cheese or ricotta over the spaghetti, followed by the meat or mushroom sauce.
6. Top with the remaining spaghetti, pressing it gently into place. Sprinkle mozzarella cheese over the top.
7. Bake for 25–30 minutes, or until the top is golden and bubbly.
8. Let rest for 5–10 minutes before slicing. Garnish with fresh parsley or basil if desired.

Servings and timing

This recipe serves 6–8 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Vegetarian Version: Use sautéed mushrooms, zucchini, and spinach instead of meat.
• Spicy Twist: Add crushed red pepper flakes or use spicy sausage in the filling.
• Cheesy Upgrade: Add a layer of provolone or fontina for even more melty goodness.
• Mini Pies: Use a muffin tin to create individual spaghetti pies for parties or meal prep.
• Gluten-Free: Use gluten-free spaghetti to make this dish gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the oven at 350°F for 10–15 minutes or in the microwave for 1–2 minutes until heated through.
To freeze, wrap individual slices tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What type of pasta works best for this recipe?

Spaghetti is classic, but you can also use linguine or angel hair. Avoid short pasta shapes for the best structure.

Can I make this ahead of time?

Yes, assemble the pie and refrigerate it (unbaked) for up to 24 hours. Bake when ready to serve.

How do I keep the pie from falling apart?

Let it rest for 5–10 minutes after baking so it can set up before slicing.

Can I use jarred sauce?

Absolutely. A good-quality store-bought marinara works great and saves time.

Is cream cheese or ricotta better?

Both work well — cream cheese adds richness, while ricotta gives a lighter, slightly grainy texture. Use whichever you prefer.

Can I skip the eggs?

Eggs help bind the spaghetti mixture and give the pie structure. You can try using a flaxseed egg or a small amount of blended tofu as a binder, but texture may vary.

What’s the best pan to use?

A 9-inch deep-dish pie pan or springform pan works best. You can also use an 8×8 baking dish for square slices.

Can I add vegetables?

Yes! Try layering in spinach, bell peppers, or cooked broccoli with the filling for added nutrition.

Can I use leftover spaghetti?

Definitely — just toss it with the egg and cheese mixture before layering. It’s a great way to reduce food waste.

What goes well with spaghetti pie?

Serve with a side salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Creamy Spaghetti Pie is a fun and comforting spin on traditional pasta that’s perfect for families, potlucks, or cozy nights in. With its creamy layers, savory filling, and cheesy topping, it’s a dish that delivers big flavor with easy prep — and it’s just as good the next day. Give it a try, and enjoy pasta in a whole new way.

Creamy Spaghetti Pie

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Spaghetti Pie is a cozy, sliceable pasta bake layered with creamy cheeses, a savory meat or veggie filling, and topped with gooey melted mozzarella. This comforting twist on classic spaghetti is perfect for family dinners, potlucks, or make-ahead meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American-Italian
• Diet: Vegetarian

Ingredients

• 8 oz cooked spaghetti
• 2 eggs
• 1/2 cup milk or half-and-half
• 1/3 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese or ricotta
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 tbsp olive oil
• 1/2 lb ground beef, sausage, or mushrooms
• 1 cup marinara or tomato sauce
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley or basil, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish or springform pan.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add meat or mushrooms and cook until browned. Stir in marinara sauce, Italian seasoning, salt, and pepper. Set aside.
3. In a large bowl, whisk together eggs, milk, and Parmesan cheese. Add cooked spaghetti and toss to coat.
4. Press half the spaghetti mixture into the bottom of the prepared pan to form a crust.
5. Spread cream cheese or ricotta over the spaghetti layer. Top with the meat or veggie sauce mixture.
6. Cover with remaining spaghetti and gently press down. Sprinkle mozzarella cheese evenly on top.
7. Bake for 25–30 minutes, until the top is golden and bubbly. Let rest 5–10 minutes before slicing.
8. Garnish with fresh parsley or basil and serve warm.

Notes

• Letting the pie rest after baking helps it hold its shape when sliced.
• Use gluten-free spaghetti for a gluten-free version.
• Add spinach, bell peppers, or zucchini for extra veggies.
• Great use for leftover cooked spaghetti!

Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 4g
• Sodium: 590mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 17g
• Cholesterol: 110mg