Spaghetti Pie

Why I’ll Love This Recipe

I enjoy this recipe because it is simple to prepare, uses everyday ingredients, and combines pasta, savory meat sauce, and plenty of melted cheese in one satisfying dish. I can customize it with different proteins or vegetables, and the leftovers taste just as delicious the next day.

Ingredients

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

• Spaghetti
• Ground beef or Italian sausage
• Olive oil
• Onion, diced
• Garlic cloves, minced
• Marinara or pasta sauce
• Italian seasoning
• Salt
• Black pepper
• Eggs
• Grated Parmesan cheese
• Ricotta or cottage cheese
• Shredded mozzarella cheese
• Fresh parsley, chopped
• Fresh basil for garnish (optional)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or round baking dish.
2. I cook the spaghetti until it is al dente, then drain it.
3. I whisk the eggs with the grated Parmesan cheese and toss the mixture with the cooked spaghetti until evenly coated.
4. I press the spaghetti mixture into the prepared pie dish to form a crust.
5. I heat the olive oil in a skillet and cook the onion until softened.
6. I add the garlic and ground beef or Italian sausage, cooking until the meat is browned.
7. I stir in the marinara sauce, Italian seasoning, salt, and black pepper, then let the sauce simmer for a few minutes.
8. I spread the ricotta or cottage cheese over the spaghetti crust.
9. I spoon the meat sauce evenly over the cheese layer.
10. I sprinkle the mozzarella cheese over the top.
11. I bake the pie for 25–30 minutes until the cheese is melted, bubbly, and lightly golden.
12. I let the pie rest for about 10 minutes before slicing and garnish it with fresh parsley or basil before serving.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

These timings are consistent with similar baked Spaghetti Pie recipes.

Variations

• I use ground turkey or ground chicken instead of beef for a lighter version.
• I add sautéed mushrooms, spinach, zucchini, or bell peppers for extra vegetables.
• I replace the ricotta with cottage cheese for a slightly lighter filling.
• I use spicy Italian sausage and crushed red pepper flakes for a little heat.
• I substitute gluten-free spaghetti to make the recipe gluten-free.

Storage/Reheating

I store leftover Spaghetti Pie in an airtight container in the refrigerator for up to 4 days. If I want to keep it longer, I freeze individual slices for up to 3 months.

To reheat, I bake slices in a 350°F (175°C) oven for 15–20 minutes until heated through. I can also microwave individual portions for 2–3 minutes, although the oven helps maintain the best texture.

FAQs

Can I make Spaghetti Pie ahead of time?

Yes. I assemble the pie, cover it tightly, and refrigerate it for up to 24 hours before baking.

Can I use leftover spaghetti?

Yes. I often use leftover cooked spaghetti to save time. I simply toss it with the egg and Parmesan mixture before assembling the pie.

What is the best cheese for Spaghetti Pie?

I like using a combination of mozzarella, Parmesan, and ricotta because they create a creamy filling and a perfectly melted topping.

What should I serve with Spaghetti Pie?

I enjoy serving it with garlic bread, a Caesar salad, roasted vegetables, or steamed green beans for a complete meal.

Can I freeze Spaghetti Pie?

Yes. I let the pie cool completely, wrap it tightly, and freeze it for up to 3 months. I thaw it overnight in the refrigerator before reheating for the best results.

Conclusion

I keep making this Spaghetti Pie because it is comforting, easy to prepare, and packed with classic Italian-inspired flavors. The crispy spaghetti crust, savory meat sauce, creamy cheese filling, and golden melted topping create a delicious meal that is perfect for family dinners, entertaining, or enjoying as leftovers throughout the week.

Spaghetti Pie

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Spaghetti Pie is a comforting baked pasta casserole featuring a crispy spaghetti crust, savory meat sauce, creamy cheese filling, and a golden mozzarella topping. It’s an easy family-friendly dinner that’s perfect for weeknights, potlucks, or meal prep.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Bake
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 12 ounces spaghetti
• 1 pound ground beef or Italian sausage
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups marinara or pasta sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta or cottage cheese
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• Fresh basil, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or round baking dish.
2. Cook the spaghetti according to the package directions until al dente. Drain well.
3. Whisk together the eggs and Parmesan cheese, then toss with the cooked spaghetti until evenly coated.
4. Press the spaghetti mixture firmly into the prepared baking dish to form a crust.
5. Heat the olive oil in a skillet over medium heat. Cook the onion until softened, then add the garlic and ground beef or sausage. Cook until browned and drain excess fat if needed.
6. Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
7. Spread the ricotta or cottage cheese evenly over the spaghetti crust.
8. Spoon the meat sauce over the cheese layer.
9. Top evenly with the shredded mozzarella cheese.
10. Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
11. Let the pie rest for 10 minutes before slicing. Garnish with fresh parsley and basil if desired before serving.

Notes

• Substitute ground turkey or ground chicken for a lighter version.
• Add sautéed mushrooms, spinach, zucchini, or bell peppers for extra vegetables.
• Use cottage cheese instead of ricotta for a lighter filling.
• Add crushed red pepper flakes or spicy Italian sausage for extra heat.
• Gluten-free spaghetti works well as a substitute.
• Assemble the pie up to 24 hours ahead and refrigerate before baking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat in a 350°F (175°C) oven for the best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 590 kcal
• Sugar: 8 g
• Sodium: 780 mg
• Fat: 27 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 4 g
• Protein: 39 g
• Cholesterol: 125 mg