If you love spaghetti but are getting a bit tired of the same old noodles and sauce, you have to try this uniquely awesome spaghetti pie.
It’s a mouthwatering fusion of classic Italian flavors and creative culinary genius, transforming traditional pasta into a sliceable, shareable, cheesy delight.
Layers of perfectly cooked pasta, savory meat sauce, and a blend of creamy cheeses all baked to golden perfection. What are you waiting for?!
Why You’ll Love This Spaghetti Pie
Classic Comfort Food: This recipe may look exciting and new, but underneath, it has all the things you love about traditional spaghetti: tender noodles, a savory, meaty sauce, and all the best aromatics and flavorings—not to mention THREE different cheeses!
Customizable: Swap out the sauce and cheeses or add extra veggies to suit your tastes and dietary needs. You can also leave out the meat or substitute ground turkey or tofu.
Crowd-Pleasing Appeal: Spaghetti pie is a surefire hit at gatherings. Not only does it offer a fun twist on traditional pasta dishes, but it also tastes fantastic and will impress guests with its creative presentation.
Ingredients
- Spaghetti: The foundation of the savory, saucy pie. Cook them to just under al dente for the perfect texture after baking.
- Olive Oil: For sautéing the aromatics and meat.
- Butter: For the pasta base so the noodles don’t stick.
- Onion & Garlic: The aforementioned aromatics. 🙂
- Italian Sausage or Ground Beef: Choose whichever you like best, use a blend, or substitute another meat.
- Marinara Sauce: The rich, tomato-based sauce that makes spaghetti taste so good. Pick up your favorite store-bought brand, or make your own.
- Red Pepper Flakes: An optional ingredient for those who enjoy heat and spice.
- Large Eggs: Not a traditional spaghetti ingredient, I know. But you’ll need them to bind the ingredients and hold the pie together.
- Cheeses: The big three (at least when it comes to Italian recipes): ricotta, Parmesan, and mozzarella. They add cheesiness, creaminess, saltiness, and a gooey stretchiness.
- Salt & Black Pepper: Two essential seasonings that’ll make every ingredient taste better.
How to Make Spaghetti Pie
Spaghetti pie is similar to baked spaghetti and has a few more recipe steps than regular spaghetti.
It’s still not difficult to prepare, though.
Here’s what you’ll do:
1. PREP: Lightly grease a pie dish with butter or cooking spray and preheat the oven to 350°F.
2. MIX: Combine the melted butter, eggs, and Parmesan cheese in a large bowl until smooth.
3. BOIL: Cook the spaghetti in well-salted water until 2 minutes before al dente, then drain and toss with the butter-egg mixture. When well coated, press into the pie dish.
4. SAUTÉ: Cook the onions in olive oil over medium heat for 2-3 minutes, then add garlic for 1 minute. Crumble and cook the sausage or ground beef until browned, then drain excess fat.
5. SIMMER: Stir in the marinara and red pepper flakes, then simmer for 5 minutes.
6. BLEND: Mix the ricotta, egg, Italian seasoning, salt, pepper, Parmesan, and mozzarella in a bowl. Spread the ricotta mix over the spaghetti and top with the meat sauce.
7. BAKE: Sprinkle with mozzarella, place on a baking sheet, and bake for 30-35 minutes.
8. COOL: Let the pie cool for 10 minutes before slicing.
Tips for the Best Spaghetti Pie
Incorporate these tips to be sure your recipe turns out perfectly every time:
- Remember to toss. After draining the spaghetti, toss it well with the butter-cheese-egg mixture. This is what helps the pie hold its shape when sliced.
- Spread layers evenly. The more evenly you spread them, the more consistent the pie’s texture will be.
- Compact the pie. Press the spaghetti into the dish quite firmly so it doesn’t fall apart when you slice it.
- Be generous with the cheese. Cover the top of the pie with plenty of mozzarella to give it a golden, bubbly crust. You can also add a bit of extra Parmesan.
- Don’t skip the cooling time. If you cut into the pie too soon, the center will be too runny, and the whole pie could fall apart. I know it’s hard to wait, but give it at least 10 minutes to cool down before cutting into it.
- Don’t be afraid of variations. As I mentioned, this recipe is highly customizable. Use different types of meats, cheeses, and pasta or add extra herbs and veggies, etc.
- Serve with sides. You can never go wrong with crispy-crusted garlic bread. A side salad or roasted veggies would also work well.
How to Store
Spaghetti pie is quite filling, so you’re likely to have leftovers. Here’s what to do with them:
To Store: Wrap the cooled pie tightly with plastic wrap and aluminum foil. Then, refrigerate for up to 3 days.
To Freeze: Wrap cooled leftovers tightly in plastic wrap and aluminum foil. Keep in a freezer-safe bag for 2-3 months. Thaw in the fridge overnight before reheating.
To Reheat: Cover leftovers with foil and bake at 350°F for 15 to 20 minutes. If it looks a bit dry, add a bit more marinara sauce.
More Spaghetti Recipes We Can’t Get Enough Of
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Spaghetti with Sun-Dried Tomatoes and Spinach
TikTok Spaghetti
Mexican Spaghetti
Spaghetti Pie
8
servings30
minutes30
329
kcalThis easy spaghetti pie features a unique pasta “crust” with layers of creamy ricotta and tangy red sauce. It’s a comforting dinner the whole family will love!
Ingredients
- For the Crust
2 tablespoons butter, melted and cooled
2 large eggs
1/3 cup Parmesan cheese
8 ounces dry spaghetti
- For the Meat Sauce
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 pound Italian sausage or ground beef
2 cups marinara sauce
1/4 teaspoon crushed red pepper flakes, optional
- Optional Ricotta Layer
1 cup ricotta cheese
1 large egg
2-3 teaspoons Italian seasoning, to taste
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 350°F and lightly grease a deep-dish pie plate with butter or cooking spray.
- In a large bowl, mix the melted butter, eggs, and Parmesan cheese until smooth. Set aside.
- Bring a large pot of well-salted water to a boil. Cook the spaghetti until 2 minutes before al dente according to package directions. Drain and transfer to the bowl with the egg mix. Toss until well coated.
- Pour the coated spaghetti into the pie dish and press firmly into the bottom and up the sides. Set aside to cool.
- Warm the olive oil in a large skillet over medium heat. Add the onions and cook for 2-3 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
- Crumble the Italian sausage or ground beef into the pan and cook until browned, about 5-7 minutes. Drain any excess fat, then stir in the marinara sauce and crushed red pepper flakes. Simmer for 5 minutes to blend the flavors. Remove from the heat.
- While the meat sauce cooks, blend the ricotta cheese, egg, Italian seasoning, salt, pepper, Parmesan cheese, and 1/2 cup mozzarella in a medium bowl. Pour over the spaghetti and spread flat with a spatula.
- Carefully spoon the meat sauce over the ricotta cheese layer and sprinkle the remaining 1/2 cup of mozzarella cheese over the sauce.
- Place the pie dish onto a baking sheet and bake for 30-35 minutes or until the top is golden and bubbly. Let the pie cool for about 10 minutes to set before slicing.
- Garnish with fresh basil or extra Parmesan, if desired. Serve in slices like a pie, and enjoy!
Notes
- Grate and shred the cheeses yourself for the best taste and texture.
- Spread the layers evenly.
- Don’t skip the cooling time or the pie won’t hold together.
