Spaghetti Pie is a family favorite, turning our go-to spaghetti sauce into a delicious baked pasta! In this recipe, spaghetti meets lasagna for a quick weeknight dinner. A pasta crust is filled with meat sauce and a creamy ricotta cheese layer. It’s all baked until golden and bubbly, and sliced like a pie for serving.
We round out the meal with a fresh green salad or Italian salad, and of course, slices of toasty garlic bread.
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Holly’s Recipe Highlights: Spaghetti Pie
Flavor: Rich and meaty, this recipe has buttery pasta baked into a ‘crust’ that’s filled with a hearty meat sauce and cheese and baked until bubbly.
Time-Saving Tip: To save time, use leftover meat sauce and pre-shredded cheeses.
Serving Suggestions: I like to serve it with warm garlic bread and a crisp Caesar or Italian salad for a fresh, balanced meal.
Prep Ahead: This pie can be prepared up to 48 hours before baking. If it is cold from the fridge, you will need to add extra baking time.
Freezer Meal: This can be prepared and frozen before baking. See recipe notes for instructions.
Total time: 60 minutes Serves: 6 Cooking method: Stovetop/oven
Difficulty: Medium, a few steps, but most are pretty simple.
Ingredient Notes
- Spaghetti: Cook the spaghetti al dente (firm) so the crust holds up well and isn’t too soft.
- Cheese: Pre-shredded cheese works well in this recipe.
- Ricotta Cheese: Use ricotta cheese or replace it with cottage cheese. If using cottage cheese, I recommend adding a beaten egg to the mixture as cottage cheese releases a bit of liquid.
- Ground Beef: Use lean ground beef or replace it with ground turkey or Italian sausage. Be sure to drain well.
- Pasta Sauce: Use any flavor of marinara sauce or red pasta sauce. Add a few crushed red pepper flakes for a little heat if you’d like.
- Variations: You can easily customize this spaghetti pie to suit your taste. Try adding sautéed mushrooms or chopped spinach to the sauce for extra vegetables, or swap the beef for Italian sausage for a bolder, more seasoned flavor.
How To Make Spaghetti Pie
- Press the spaghetti crust into a deep dish pie plate.
- Layer meat sauce, the cheese mixture, and shredded cheese
- Bake until browned and bubbly. Rest before cutting.
Leftovers & Storage
- Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze cooled slices or the whole baked pie wrapped well for up to 4 months. Thaw in the refrigerator overnight before reheating. The ricotta layer may soften slightly after freezing.
More Baked Pasta Recipes
Did you enjoy this Spaghetti Pie Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 cup shredded mozzarella cheese
Spaghetti Crust
- 6 ounces spaghetti
- 2 tablespoons butter
- 2 large eggs
- ½ cup grated Parmesan cheese
Cheese Layer
- 1 cup ricotta cheese
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- ½ teaspoon dried basil or 1 tablespoon fresh
Meat Sauce
- 1 pound lean ground beef or Italian sausage
- ½ small onion diced
- 14.5 ounces canned diced tomatoes drained
- 2 cups pasta sauce or marinara sauce
Instructions
- Preheat the oven to 350°F. Grease a deep-dish pie plate.
- Brown the beef in a large skillet over medium-high heat. Drain any fat. Add the onion and cook until slightly softened, about 3 minutes. Add tomatoes and pasta sauce, and simmer uncovered for 10 minutes or until thickened.
- Meanwhile, in a large pot of salted water, cook the spaghetti al dente (firm) according to package directions. Drain well.
- Place the spaghetti in the prepared pie plate. Add the butter and toss until the spaghetti is coated. Stir in the eggs and parmesan cheese. Press to form a crust.
- In a medium bowl, combine ricotta cheese, parsley, and basil. Spread the cheese mixture into the spaghetti crust. Top with the meat sauce.
- Bake uncovered for 20-25 minutes. Top with mozzarella and bake for an additional 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made the recipe as listed, with the exception of using cottage cheese plus an egg instead of ricotta cheese. It is so easy and delicious! My husband and I really enjoyed it! Thank you!
You’re very welcome Jan!
My husband is allergic to eggs . What can I substitute the spaghetti crust with ?
Hi Tricia, I have only made this recipe as listed but you could try using extra cheese and some pasta water in place of the eggs. Or you could try this baked spaghetti casserole.
Absolutely delicious! I had left over spaghetti / meat sauce which saved a lot of time.
Made exactly as written and DELICIOUS! A big hit with family. Even better the next day. Do you have a recipe for fettucine alfredo shrimp pie?
Joyce, we are glad that you enjoyed it. And no we don’t have a recipe for fettucine alfredo shrimp pie.
Deliciousness!!! The only changes I made was I use Parmesan, Romano blend cheese and in the meat sauce I sprinkled a little red hot pepper flakes in the sauce for some spice. First time making a spaghetti pie and it was the Bomb!!!
Was great cooked same day. Please confirm this: best to freeze before cooking, when ready thaw overnite and then cook per your directions?
Yes this is correct. Freeze before baking and thaw in the fridge overnight. You may need to add about 10 minutes to the baking time if it’s cold from the fridge.
Can this be multiplied and cooked in a 9×13“ pan?
I haven’t tried this in a 9×13 pan but I do think it would work. Another option is my Baked Spaghetti Casserole.
This is one of my favourite dishes. I am a vegetarian so I use my vegetarian Bolognese sauce recipe instead of meat sauce but, otherwise follow this recipe exactly. It is delicious and perfect as a make ahead meal. Thank you for sharing.
I am so glad you enjoyed it, Debi!
Thank you. This is a regular on our dinner table.
HI there, do the diced tomatos melt in and basically dissolve in sauce or do they stay kind of chunky? I’m making this tonight for my Dad and I’d like it to be to his liking. Thank you in advance!
Hi Amy, they stay kind of chunky in the sauce.