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.
Holly’s Recipe Highlights: Spaghetti Pie
Flavor: Rich and meaty, this recipe has buttery pasta baked into a ‘crust’ 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:Â 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. If you like a little heat, a sprinkle of red pepper flakes does the trick.
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
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Preheat the oven to 350°F. Grease a deep-dish pie plate.
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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.
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Meanwhile, in a large pot of salted water, cook the spaghetti al dente (firm) according to package directions. Drain well.
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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.
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In a medium bowl, combine ricotta cheese, parsley, and basil. Spread the cheese mixture into the spaghetti crust. Top with the meat sauce.
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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.
To freeze: Line your pie plate with parchment paper. Prepare the pie as directed without baking. Cover tightly and freeze. Once frozen, use the parchment paper to lift the pie out of the baking dish and transfer it to freezer bag or seal it with plastic wrap and foil. To bake from frozen unwrap the pie and place it back into the pie plate. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 25 to 35 minutes or until heated through, adding the cheese during the last 5 minutes.
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© 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.
