Cheesy Spaghetti Pie Recipe
A comforting and family-friendly dish, Spaghetti Pie features a "crust" of baked spaghetti bound with egg and Parmesan, filled with a rich meat sauce and topped with melty mozzarella cheese. It's like lasagna's fun cousin!
Equipment
- Large pot (for cooking spaghetti)
- 9-inch deep-dish pie plate or springform pan
- Large skillet (for meat sauce)
- Mixing Bowls
Ingredients
For the Spaghetti Base:
- 8 oz spaghetti
- 2 tablespoons olive oil or melted butter
- 2 large eggs lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 lb ground beef or a mix of beef and Italian sausage
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 24 oz jar marinara sauce (or your favorite pasta sauce)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- Optional: 1/4 teaspoon red pepper flakes for a little heat
For the Cheese Topping:
- 1 cup ricotta cheese optional, but recommended for creaminess
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions
- Preheat & Prep Dish: Preheat oven to 375°F (190°C). Lightly grease a 9-inch deep-dish pie plate or springform pan.
- Cook Spaghetti: Cook spaghetti according to package directions until al dente. Drain well.
- Prepare Spaghetti Base: In a large bowl, toss the hot cooked spaghetti with olive oil (or melted butter). Add the beaten eggs, Parmesan cheese, salt, and pepper. Mix well until the spaghetti is fully coated.
- Form the "Crust": Transfer the spaghetti mixture to the prepared pie plate. Press it firmly onto the bottom and up the sides to form a crust. Set aside.
- Make the Meat Sauce: While spaghetti cooks (or after), heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef (and/or sausage) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer Sauce: Stir in the marinara sauce, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld. Taste and adjust seasonings if needed.
- Assemble the Pie:
- If using ricotta, spread it evenly over the bottom of the spaghetti crust.
- Pour the prepared meat sauce over the spaghetti crust (or ricotta layer).
- Sprinkle the shredded mozzarella cheese evenly over the meat sauce.
- Bake: Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden, and the pie is heated through.
- Rest and Serve: Let the spaghetti pie rest for at least 10 minutes before slicing and serving. This helps it hold its shape. Garnish with fresh parsley, if desired.
Notes
Meat Variations: Feel free to use ground turkey, chicken, or a vegetarian ground meat substitute. Adding Italian sausage (casings removed) provides great flavor.
Vegetarian Option: Omit the meat and use a hearty vegetable marinara sauce, perhaps with added sautéed mushrooms, bell peppers, or zucchini.
Cheese Layer: For an extra creamy layer, mix the ricotta cheese with 1 egg yolk and a pinch of nutmeg before spreading it on the spaghetti crust.
Make-Ahead: You can assemble the pie, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if baking from cold.
Freezing: Baked and cooled spaghetti pie can be frozen. Wrap individual slices or the whole pie tightly. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Spice it Up: Add more red pepper flakes or a dash of your favorite hot sauce to the meat sauce for extra heat.
Al Dente is Key: Don't overcook the spaghetti initially, as it will continue to cook in the oven.
Vegetarian Option: Omit the meat and use a hearty vegetable marinara sauce, perhaps with added sautéed mushrooms, bell peppers, or zucchini.
Cheese Layer: For an extra creamy layer, mix the ricotta cheese with 1 egg yolk and a pinch of nutmeg before spreading it on the spaghetti crust.
Make-Ahead: You can assemble the pie, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time if baking from cold.
Freezing: Baked and cooled spaghetti pie can be frozen. Wrap individual slices or the whole pie tightly. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Spice it Up: Add more red pepper flakes or a dash of your favorite hot sauce to the meat sauce for extra heat.
Al Dente is Key: Don't overcook the spaghetti initially, as it will continue to cook in the oven.