Estimated reading time: 11 minutes
Spaghetti pie. Just the name evokes images of comforting, cheesy goodness – a delightful mashup of classic spaghetti and a hearty baked pie. If you’re searching for Spaghetti pie. Just the name evokes images of comforting, cheesy goodness – a delightful mashup of classic spaghetti and a hearty baked pie. If you’re searching for a spaghetti pie recipe that’s not only incredibly-delicious but also surprisingly easy to whip up, you’ve landed in the right place. This isn’t just any spaghetti pie; it’s designed to be the best spaghetti pie recipe you’ll ever try, perfect for weeknight dinners, potlucks, or when you simply crave a slice of pure comfort food.
Forget complicated steps or obscure ingredients. We’re diving deep into creating a baked spaghetti pie that boasts a savory meat sauce (or a fantastic vegetarian alternative!), layers of creamy cheese, and a perfectly set spaghetti “crust.” Get ready to make a dish your whole family will request again and again!
Table of contents
Why This Spaghetti Pie Recipe Will Become Your New Favorite
Before we discuss mixing and baking, let’s highlight what makes this easy spaghetti pie unique:
- Crowd-Pleasing Flavor: It combines beloved Italian-American flavors – rich tomato sauce, savory meat, and a trio of cheeses – in a unique and satisfying format.
- Amazing Texture: From the slightly crisp edges of the spaghetti crust to the gooey, melted cheese and hearty filling, every bite is a textural delight.
- Incredibly Versatile: Easily adaptable for vegetarians, spice lovers, or those who prefer different types of meat or cheese.
- Make-Ahead Marvel: This dish is fantastic for meal prep. Assemble-it ahead of time, or bake and freeze for an easy dinner on a busy night.
- Budget-Friendly: Utilizes common, affordable pantry staples to create a substantial meal.
- Visually Appealing: A golden-brown spaghetti pie, especially when cut into wedges, is impressive enough for guests.
What Exactly IS Spaghetti Pie?
For the uninitiated, spaghetti pie might sound a bit unusual. Think of it as a creative twist on baked spaghetti or a pasta casserole, but with a distinct structure. Cooked spaghetti is typically tossed with eggs and Parmesan cheese to form a “crust” in a pie dish. This is then filled with layers, commonly including a rich meat sauce (often spaghetti pie with meat sauce), a creamy ricotta or cottage cheese mixture, and a generous topping of mozzarella. The result is a sliceable, savory pie that holds its shape beautifully.
Ingredients You’ll Need for the Perfect Spaghetti Pie
This recipe focThis recipe focuses on classic, high-impact flavors. We’ll cover variations later, but here’s your foundation for success:
The Spaghetti Base:
- 12 ounces Spaghetti: Regular or thin spaghetti works best.
- 2 large Eggs: Lightly beaten. These are crucial for binding the crust.
- ½ cup grated Parmesan Cheese: Freshly grated is always recommended for superior flavor and melt.
- 02 tablespoons Olive Oil or Melted Butter: For richness and to prevent sticking.
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
The Meat Sauce (Classic Version):
- 01 pound Ground Beef: (80/20 or 85/15 recommended). Ground turkey, Italian sausage (casings removed), or a mix can be used.
- 1 medium Onion: Finely chopped.
- 2 cloves Garlic: Minced.
- 24 ounces Marinara Sauce: Use your favorite store-bought or homemade sauce.
- 1 teaspoon Italian Seasoning: Or a mix of dried oregano, basil, and thyme.
- Salt and Pepper: To taste.
- Optional: Pinch of red-pepper flakes for a little heat.
The Cheese Layer & Topping:
- 15 ounces Ricotta Cheese: Whole milk ricotta offers the best creaminess. (Cottage cheese can be substituted – see FAQ).
- 1 large Egg: Lightly beaten.
- ¼ cup chopped-Fresh Parsley: Plus more for garnish.
- Salt and Pepper: To taste.
- 1 ½ cups shredded Mozzarella Cheese: Low-moisture, part-skim melts beautifully.
- ¼ cup grated Parmesan Cheese: For extra salty, umami flavor on top.
Essential Equipment
- Large pot (for cooking spaghetti)
- Large skillet (for meat sauce)
- 9-inch deep-dish pie plate (a springform pan can also work for very clean slices)
- Mixing bowls (various sizes)
- Colander
- Measuring cups and spoons
How to Make Spaghetti Pie: A Step-by-Step Guide
Time needed: 1 hour and 10 minutes
Let’s walk through how to make this cheesy spaghetti pie masterpiece, ensuring every layer is perfect.
- Cook the Spaghetti Al Dente
Bring a large-pot of salted water to a rolling boil. Add the spaghetti and cook-according to package directions, but aim for al dente – slightly firm to the bite. It will continue to-cook in the oven, so you don’t want it mushy. Drain the spaghetti well and return it to the pot.
- Prepare the Spaghetti “Crust”
Combine the drained spaghetti with 2 tablespoons of olive oil (or melted butter), ½ cup Parmesan cheese, 02 beaten eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until coated. Press the mixture into a greased 09-inch pie plate to form a crust and set aside.
- Make the Savory Meat Sauce
While the spaghetti cooks, prepare the meat sauce. In a skillet-over-medium heat, brown the ground beef for about 5-7 minutes, then drain excess grease. Add chopped onion and cook for 03-04 minutes, then stir in minced garlic for 1 minute. Pour in marinara sauce, Italian seasoning, and red pepper flakes.
- Prepare the Creamy Ricotta Layer
In a medium-bowl, mix together ricotta cheese, one egg that you have beaten, chopped-fresh-parsley, and a little salt and pepper. Stir everything together until it is smooth and combined well.
- Assemble Your Spaghetti Pie– First Layer (Ricotta):
Spread the ricotta-cheese mixture evenly over the spaghetti crust in the pie plate.
Second Layer (Meat Sauce):
Spoon the prepared meat-sauce over the ricotta layer, spreading it out to the edges. - Rest, Slice, and Serve
This step is CRUCIAL! Once baked, remove the spaghetti pie from the oven and let it rest for at least 10-15 minutes before slicing. This allows the pie to set, making it much easier to cut into neat wedges.
The “Science” Behind a Perfect Spaghetti Pie Structure
Ever wonder why some spaghetti pies hold their shape beautifully while others slump? A few key elements are at play:
- Eggs as Binders: The eggs mixed with the cooked spaghetti and Parmesan coagulate (cook and solidify) when heated. This creates a matrix that binds the spaghetti strands together, forming the “crust.”
- Starch Power: Properly cooked spaghetti releases some starch. This starch, combined with the eggs and cheese, helps glue everything together. This is why al dente pasta is important – overcooked pasta releases too much starch initially and can become mushy rather than structural.
- Cooling and Setting: Letting the pie rest after baking is non-negotiable. As it cools, the melted cheeses solidify slightly, and the entire structure firms up, allowing for cleaner slices. Think of it like letting a lasagna set.
Pro Tips for the Absolute Best Spaghetti Pie Every Time
- Don’t Overcook the Pasta: Seriously, aim for al dente. Mushy pasta makes for a mushy pie.
- Drain Everything Well: Excess water from the pasta or grease from the meat can lead to a soggy pie.
- Season Every Layer: Each component—spaghetti, meat sauce, ricotta—should be seasoned individually for maximum flavor.
- Freshly Grated Cheese: Pre-shredded cheeses often contain anti-caking agents that can affect meltability and flavor. Grate your own Parmesan and Mozzarella if possible.
- Quality Marinara: The sauce is a major flavor component. Use one you love, or make your own!
- Don’t Skip the Rest: Patience pays off with neater, more impressive slices.
- For Extra Clean Slices: Consider using a springform pan if presentation is paramount. Grease it well.
Easy Spaghetti Pie Recipe Variations to Try
One of the joys of spaghetti pie is its adaptability. Here are some popular variations:
- Vegetarian Spaghetti Pie:Replace the ground meat with 1 pound of chopped mushrooms (cremini or button work well), sautéed until they release their liquid and brown.
- Alternatively, use plant-based ground “meat,” lentils, or a mix of sautéed vegetables like zucchini, bell peppers, and spinach.
- Spaghetti Pie with Italian Sausage: Use bulk Italian sausage (sweet, mild, or hot) instead of or in addition to ground beef for an extra flavor punch.
- Spicy Spaghetti Pie: Add extra red pepper flakes to the meat sauce, use hot Italian sausage, or incorporate a pinch of cayenne into the ricotta mixture.
- Chicken Spaghetti Pie: Use shredded cooked chicken (rotisserie chicken is great for this) mixed into the marinara sauce.
- Spaghetti Pie with Cottage Cheese: If ricotta isn’t your favorite or you don’t have it, you can substitute an equal amount of small-curd cottage cheese. Some people prefer to blend it smooth first.
- Gluten-Free Spaghetti Pie: Simply use your favorite gluten-free spaghetti. Ensure your marinara sauce is also gluten-free.
- Added Veggies: Stir cooked spinach (squeezed dry), sautéed zucchini, or bell peppers into the meat sauce or ricotta layer for extra nutrients and flavor.
Make-Ahead, Storage, and Reheating Instructions
This baked spaghetti pie is a champion for meal prepping and leftovers.
- Making Ahead (Assemble Now, Bake Later):Assemble the entire pie as directed in the pie plate.
- Cover-tightly with plastic-wrap, then aluminum foil.
- Refrigerate for up to 24 hours.
- When ready to bake, remove from the refrigerator about 30 minutes before baking to let it come closer to room temperature. You may need to add 10-15 minutes to the baking time.
- Storing Leftovers:
- Allow the pie to cool completely.
- Cover the pie-plate tightly with plastic-wrap or foil, or transfer individual slices to airtight containers.
- Refrigerate for up to 3-4 days.
- Freezing Spaghetti Pie:
- Whole Pie: Bake and cool completely. Wrap the entire pie plate (if freezer-safe) tightly in plastic-wrap, then a layer of aluminum-foil, or place it in a large freezer-safe bag. Freeze for up to 3 months.
- Individual Slices: Bake and cool completely. Slice the pie, then wrap each slice individually in plastic wrap, followed by foil or placement in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheating Spaghetti Pie:
- From Refrigerator (Oven – Recommended): Preheat oven to 350°F (175°C). Place slices or the whole pie (if partially eaten) in an oven-safe dish. Cover loosely with foil to prevent-drying out. Bake for 15-25 minutes (slices) or 25-35 minutes (larger portions), or until heated through.
- From Refrigerator (Microwave): Place a slice on a microwave-safe plate. Cover loosely. Microwave on medium power (50-70%) in 1-minute intervals until heated through. Avoid overheating, which can make the spaghetti tough.
- From Frozen (Oven – Recommended): Thaw overnight in the refrigerator if possible. Then reheat as above. If baking from frozen, preheat oven to 350°F (175°C). Cover with foil and bake-for 45-60 minutes, or until heated through. Remove foil for the last 10-15 minutes to re-crisp the top.
What to Serve with Spaghetti Pie
Spaghetti pie is a hearty dish, so simple sides work best:
- Crisp Green Salad: A simple vinaigrette-dressed salad provides a fresh contrast.
- Garlic Bread: Classic and always a hit for soaking up any extra sauce.
- Steamed or Roasted Vegetables: Broccoli, green beans, or asparagus are excellent choices.
- A Simple Caesar Salad: Another classic pairing.
Frequently Asked Questions (FAQ) about Spaghetti Pie
While “spaghetti” is in the name, you can experiment. Angel hair is too delicate. Fettuccine or linguine could work. Shorter shapes like penne or ziti would make it more of a traditional baked pasta dish, but still delicious!
This is personal preference! Ricotta provides a smoother, creamier texture and milder flavor. Cottage cheese (especially small curd) offers a tangier flavor and slightly lumpier texture (unless blended). Both work well structurally.
This could be due to several reasons: not enough sauce, over-baking, or not enough fat in the meat sauce. Ensure your marinara is plentiful and your ground beef isn’t overly lean (or add a little olive oil).
Eggs are key binders, especially for the crust. For an egg-free version, the crust will be much softer and more like regular baked spaghetti. You could try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit) per egg, but results may vary in texture. Ensure your cheese layers are substantial.
The #1 tip is RESTING the pie for 15-20 minutes before slicing. Using a springform pan can also help create very neat edges. Make sure your spaghetti crust is well-compacted.
Your New Go-To Spaghetti Pie Recipe Awaits!
Conclusion
This spaghetti pie recipe is more than just a meal; it’s an experience. It’s the warmth of a home-cooked dinner, the joy of sharing food with loved ones, and the satisfaction of creating something truly delicious from simple ingredients. Whether you stick to the classic spaghetti pie with meat sauce or explore one of the many variations, you’re guaranteed a winner.
We’d love to hear how your spaghetti pie turns out! Leave a comment below with your experience, any creative twists you added, or questions you might have. Happy baking (pie) baking!
Related Recipes You Might Enjoy
Did You Make This Recipe!
There are no reviews yet. Be the first one to write one.
Cheesy Spaghetti Pie Recipe
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
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.
