Spaghetti Pie

Ingredient Notes

Spaghetti: Cook the spaghetti just to al dente so the crust stays firm and doesn’t turn soft as it bakes.

Cheese: Shred cheese from a block for better melting, though pre-shredded cheese works fine for convenience.

Ricotta Cheese: Full-fat ricotta cheese gives the creamiest layer, but cottage cheese can be swapped.

Ground Beef: Lean ground beef keeps the sauce hearty without too much grease. Ground turkey or Italian sausage also work well.

Pasta Sauce: Use a thicker marinara-style pasta sauce for cleaner slices and a richer, deeper tomato flavor.

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. If you like a little heat, a sprinkle of red pepper flakes does the trick.

How This Spaghetti Pie Comes Together

Cook the spaghetti noodles al dente (full recipe below).

Toss spaghetti with eggs and cheese. Press into a deep dish pie pan.

Combine ricotta, parsley, and basil. Spread over spaghetti.

Brown beef and stir in pasta sauce and tomatoes. Simmer.

Layer meat sauce over spaghetti noodles. Top with cheese and bake.

Spaghetti pie in a pie plate garnish with parsley

Cook Pasta Al Dente: Boil just to al dente so the spaghetti crust stays firm, not soft.
Butter the Noodles: Toss the hot spaghetti with butter first so it melts evenly and coats the pasta before the eggs are added.
Drain Tomatoes: Well-drained tomatoes keep the meat sauce thick and help the pie slice cleanly.
Thicken Sauce: Simmer until slightly reduced so the layers stay neat instead of runny.
Layer Evenly: Spread each layer all the way to the edge so every slice gets a little of everything.
Let It Rest: Cool about 10 minutes before cutting so the pie sets and holds its shape.

Spaghetti pie in a pie plate with a piece being scooped out

Save Every Slice

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 2 months. Thaw in the refrigerator overnight before reheating. The ricotta layer may soften slightly after freezing.

Reheating: Reheat slices in the microwave for quick lunches or in a 350°F oven, covered loosely with foil, until heated through.

Make-ahead: Assemble the pie up to 1 day in advance and store it covered in the refrigerator until ready to bake, adding a few extra minutes if it goes into the oven cold. For best results, assemble it through the meat sauce layer, then cover and refrigerate. When baking, add a little extra time and top with mozzarella near the end so it melts perfectly.