Spaghetti pie is the perfect dish for a kid friendly weeknight dinner or to serve to a group of hungry guests. This spaghetti pie recipe pulls together all of the best aspects of a comforting Italian classic – pasta – cheese, a zesty meat sauce, and more cheese! 

Serve with a green salad tossed with Italian vinaigrette dressing and a loaf of warm garlic bread. After all, when it comes to spaghetti pie, it’s all about no fuss basics!

Piece of spaghetti pie on a white plate with a fork

Spaghetti Pie Ingredient Prep

Spaghetti pie is exactly what it sounds like. A crust of spaghetti & cheese topped with our favorite Homemade Spaghetti Sauce and more cheese. The whole thing is baked until bubbly and then sliced and served like a pie.

What’s in Spaghetti Pie? Spaghetti pie casserole is layered and the flavors remind me of lasagna (but I think it’s easier to prepare).

  • Crust
    • The “crust” is made of noodles mixed with eggs and cheese.
    • The eggs bind everything together so that you can easily cut your baked spaghetti pie into wedges.
    • We use spaghetti but any long pasta will work in this recipe.
  • Sauce
    • This recipe uses a version of my favorite pasta sauce recipe.
    • Simmer the sauce to make sure it’s thickened.
    • Feel free to add in veggies like diced peppers, mushrooms and zucchini.
  • Cheeses
    • A ricotta layer makes this recipe creamy. Add in your favorite herbs to this layer.
    • You can use cottage cheese in place of ricotta. Cottage cheese has a bit more liquid so you may like to drain it a little bit.
    • If you’re in a pinch, this recipe can be made without the ricotta layer.

Spaghetti pie ingredients on a wooden board in bowls

How to Make Spaghetti Pie

What I love best about this spaghetti pie recipe is that it’s a terrific make-in-advance dinner that can be ready at a moment’s notice. It will keep in the refrigerator for a couple of days unbaked.

  1. Cook the spaghetti noodles al dente (they’ll cook a bit more in the oven) and toss with eggs and cheese. Press into a deep dish pie pan.
  2. Brown beef and stir in pasta sauce (or marinara sauce) and tomatoes. Simmer to thicken.
  3. Layer ricotta and meat sauce over spaghetti noodles. Top with cheese and bake.

Spaghetti pie in a pie plate garnish with parsley

Leftover Spaghetti Pie

Leftovers can be refrigerated about 3-4 days. Reheat in the microwave or oven until hot (time will vary based on portion sizes).

Leftovers can also be frozen in single portions for lunches. Defrost overnight in the fridge and microwave until heated through.

To Prepare Ahead of Time: Spaghetti pie is practically tailor made as make-in-advance meal for the freezer. Just prepare it as described here, but don’t bake. Instead, pop it in the freezer. When it’s frozen, take it out of the dish and transfer to a large, plastic baggie. Or, freeze it in a disposable foil pan to make clean up and gifting easier.

It can go straight from the freezer to the oven. Add an extra 30-45 minutes to the baking time. Cheesy and delicious, spaghetti pie is always welcome at the table!

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

More Spaghetti Favorites

Piece of spaghetti pie on a white plate with a fork
4.99 from 63 votes↑ Click stars to rate now!
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Spaghetti Pie

This spaghetti pie recipe pulls together all of the best aspects of this Italian classic - pasta - cheese, meat sauce, and more cheese! 
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings


  • 1 cup mozzarella cheese

Spaghetti Crust

  • 6 ounces spaghetti
  • 2 tablespoons butter
  • 2 eggs
  • ½ cup parmesan cheese

Cheese Layer

  • 1 cup ricotta cheese
  • 2 tablespoons parsley
  • ½ teaspoon dried basil or 1 tablespoon fresh

Meat Sauce

  • 1 pound ground beef
  • ½ small onion diced
  • 14 ounces tomatoes diced, drained
  • 2 cups pasta sauce


  • Preheat oven to 350°F.
  • Cook spaghetti and drain. Toss with butter. Stir in eggs and parmesan cheese.
  • Place spaghetti in a greased deep dish pie plate. Press to form a crust.
  • Combine ricotta cheese, parsley and basil. Spread mixture over spaghetti.
  • Brown beef and onion until no pink remains. Drain any fat. Add tomatoes and pasta sauce. Simmer 10 minutes or until thickened. Spread over ricotta cheese.
  • Bake 20-25 minutes. Top with mozzarella and bake an additional 5 minutes or until cheese is melted. Cool 10 minutes before serving.
4.99 from 63 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 428 | Carbohydrates: 31g | Protein: 37g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 849mg | Potassium: 831mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 14.4mg | Calcium: 421mg | Iron: 4.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American, Italian

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Spaghetti pie in a pie plate with a piece being taken out with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Soupy mess! It didn’t all fit in my 10 inch deep dish pie pan. It didn’t firm up after letting it rest.

    1. Oh no, I am sorry to hear that Jo! To help your spaghetti pie firm up you want to make sure that you drain your pasta well before combining it with the crust ingredients and let the tomatoes and pasta sauce simmer for 10 minutes or until thickened to ensure it isn’t too runny for your pie. I hope those tips helps!

  2. Yummy!…..I deviated by doubling the recipe for a 9×13 and mixing 2 eggs with the ricotta.

    This recipe is easy and easily adaptable to tastes or what you have on hand.

    Thanks for the recipe!5 stars

  3. Made this for dinner last night and my husband and I loved it. I wouldn’t change a thing. Will definitely be a mainstay in our house. Thanks Holly.5 stars

  4. I had a very similar recipe to this from an Italian cookbook I misplaced so I was happy to find this. Thank you it was great. The only difference was they added an egg to the ricotta cheese to make the consistency creamer and I added a little mozzarella and parmesan cheese to it also.5 stars

  5. So easy and a huge hit! Used small frozen (defrosted) meatballs cut in half as a layer and jarred sauce (simmered to thicken) to cut time, and it was great. Thanks!5 stars

  6. Great recipe. Used Italian herb spaghetti sauce and left out the extra tomatoes. Gluten free spaghetti turned out great – undercooked to start so it didn’t turn to mush. I think to stretch this I’ll do two pies with the same amount of meat. The kids liked the crust the best and I felt it was a little much on the meat. Served with extra parm on the side4 stars

  7. When I was growing up, my mom used to make this and I always loved it. I’ve made it many times also, and your recipe looks identical to the way that I’ve always made it. But I have been diagnosed with Celiac disease, and I have a spaghetti squash on hand. Is there any reason that I can’t use spaghetti squash in this recipe in place of gluten free spaghetti? I would really like to make smaller, individual portions, and freeze them for later meals. Do you think that this recipe, using spaghetti squash, would work well in the freezer?

    Thank you.5 stars

    1. Hi Shelby, I think using spaghetti squash should work well. It may turn out a little runny when reheating it from frozen though. I have also personally made this with gluten-free spaghetti noodles and it turns out great.

  8. I loved loved loved this! I confess, I made my own sauce. Hubby calls it my “kitchen sink spaghetti sauce” because I use whatever I happen to have laying around—this time, italian sausage, chopped beef (not minced), mushrooms, black olives, bits and bobs out of the vegetable drawer. Otherwise, I stuck to the recipe. Huge hit! Thank you so much!5 stars

  9. I put it all together this morning and popped it in the fridge. I’ll put it in the oven just before supper; I’ll increase the cook time a little due to a cold start. I obviously haven’t tasted it yet, but I just know it will be good; putting all the yummy ingredients together made my mouth water. I just wanted to let you know that my 9 inch pie plate wasn’t even close to being large enough for all the ingredients. I ended up using my 8″x 8″ casserole dish. Thanks for what I know will be a great recipe.5 stars

    1. Hi, so glad you liked the spaghetti & meatballs! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a signup box.

    1. 6 oz. would be approximately 1/3 (plus a little extra) of 1 lb. You can eyeball it, it really won’t matter. Also, after preparing the pasta mixture, I like to use a scissors to cut into smaller pieces. It is easier to fit it into pie plate.

  10. Easy, quick, straightforward recipe good for quick & easy weekday night dinners. I doubled the cheese & threw in a couple extra noodles = doubled the results. 2 pies!!

  11. Under the ingredients, you have the 1/2 cup of parmesan listed as part of the cheese layer, but under the instructions, you say to toss it with the crust layer. Which one is correct? Just want to be sure! :)

    Thanks for all the wonderful recipes! Really excited to try this one.

    1. Yikes, it ended up on the wrong section. It goes into the spaghetti crust.

      Sorry for the confusion, I’ve updated the recipe. I hope you enjoy it!

  12. Please send me the Spaghetti Pie recipe. I tried to save it to Face Book, but it’s not working right.

  13. It looks so amazing.
    I desperately want to taste this.
    Loved your recipe.
    Its wonderful.
    Thanks for sharing !!

      1. Heather, it’s 6 ounces by weight of the spaghetti noodles, before cooking. Enjoy the recipe!