Spaghetti Pie Recipe: My Cozy Family Comfort Food Favorite

Oh, Spaghetti Pie – The Quirky Crowd-Pleaser

So, let me tell you about the time I first made Spaghetti Pie. Fully thought I’d invented it. Little did I know, the rest of the world had already caught on (typical, right?). This was back when my kids thought ketchup was a food group and my husband still believed he could take or leave pasta – now, he goes for seconds whenever this is on the table. Oh, and if you’ve never craved leftover spaghetti for breakfast, just wait till you try this pie.

Why I Keep Coming Back To Spaghetti Pie

I make this whenever I want to sneak veggies into my family’s dinner without any protests. My son once called it “spaghetti cake” and now it’s all he’ll ask for when his friends come over. It’s like lasagna’s less fussy cousin and, to be honest, I sometimes do it just so I can use up that half-jar of marinara lurking in the fridge (we all have one, right?). Also, cleanup is way less soul-crushing than when I threaten lasagna. Ugh.

What You'll Need (But Don’t Stress)

• 8 oz (about half a box) spaghetti – Or honestly any long pasta; I once used linguine because I ran out and it was fine.
• 2 eggs – Large eggs if you’ve got ‘em. One time I was down to one egg; I just threw in a splash of milk to make up for it and didn’t notice a difference.
• 1 cup ricotta cheese – My cousin swears by cottage cheese, but it’s a texture thing for me. Use what your fridge offers.
• 1 cup shredded mozzarella – Cheddar works in a pinch, though it does make it a bit orange-y. Not my fave but still devoured.
• ½ cup grated Parmesan – The kind from the green can (you know the one) is fine, though Italians everywhere would weep.
• 1 ½ cups marinara sauce – Homemade or jarred; I tried a spicy arrabbiata once (by mistake) and we actually loved it.
• ½ pound cooked sausage or ground beef (optional) – Sometimes I just chuck in leftover meatballs, broken up. Or leave it meatless. Whatever floats your boat.
• ½ cup chopped spinach or shredded zucchini (optional) – Sneaky veggie spot.
• Salt, pepper, garlic powder, Italian seasoning – I always eyeball this but let’s say a pinch of each, more if you like living boldly.

How To Get This Pie On The Table (Casually)

1. Preheat your oven to 375°F (or 190°C if you’re flashy). Get your 9-inch pie dish ready – a square pan works in an emergency but doesn’t look quite as fun.
2. Cook the spaghetti until it’s just al dente. Not mush (trust me, I tried – turns to paste). Drain. Toss it in a bowl with the eggs and half the Parmesan. Mix it up – I like to use my hands for this part; feels old-school.
3. Press the pasta mixture into the pie dish to form a “crust.” Don’t stress if it’s uneven. Actually, I think the crispy bits on the edge are the best part.
4. Spread ricotta over the pasta with the back of a spoon. Top with half the mozzarella. (This is where I usually sneak a taste – quality control, right?)
5. Add your meat (if using), pile on the spinach or zucchini, then pour over the marinara. Sprinkle the rest of the mozzarella and Parmesan on top. At this point it might look like chaos. Don’t worry; magic happens in the oven!
6. Bake uncovered for 25–30 minutes, until it’s bubbling and the cheese looks like something you’d leap into without a parachute.
7. Let it sit for ten minutes (yes, I know, but if you rush this step it slides everywhere). I sometimes dig in early anyway and regret it. Every. Single. Time.
8. Slice up and serve. If you cut too soon and it falls apart, just call it rustic. That’s what I do.

Tidbits From The Spaghetti Pie Trenches

• If you add too much sauce, you’ll need a spoon instead of a fork. I learned this the, um, goopy way.
• Out of ricotta? Plain Greek yogurt with a pinch of salt is surprisingly good. Who knew?
• I’ve tried with gluten-free spaghetti and it totally works, just be gentle when mixing or it turns to bits.
• Oh! Save a bit of mozzarella for a mid-layer surprise. Kids think it’s cheese treasure.

What I've Tried (and Not Everything's a Home Run)

• Once I added sliced pepperoni to the top. Didn’t slice thin enough; it got a bit greasy but tasted like pizza, so not a total bust.
• Veggie version with mushrooms and peas – not everyone loved the peas (I secretly did).
• Tried it with spiralized veggies instead of pasta. Nope. Just, no. Texture wasn’t right and the flavor was…confusing?

Do You Really Need A Pie Dish?

Okay, so I always use my old glass pie dish (it’s kind of sentimental, chipped corner and all), but you can use any oven-safe baking dish. Did a brownie pan once – worked fine but the slices were more like spaghetti bars. Unexpectedly amusing.

How To Store Spaghetti Pie (In Theory)

Fridge: Cover and stick in the fridge, lasts two to three days, theoretically. Honestly, I can’t remember the last time we had leftovers past breakfast the next morning. Freezer: Works, but sometimes I forget to label it and then months later it’s a mystery dinner adventure. Thaw in the fridge before reheating if you remember! Microwaves are your friend here.

How We Serve It (Besides Just Forks)

I like a big salad on the side; my family claims garlic bread is the only true side. At parties, I’ve actually cut it into wedges and stuck toothpicks in them – a little weird, but it gets eaten. Sometimes I just eat it cold, straight out of the fridge, don’t judge.

If You're Brave, Learn From My Mistakes (Pro Tips)

• Let it cool longer than you think you need. Every single time I try to rush, the slices collapse and I curse under my breath.
• Don’t be precious with the cheese. More is more, but too much can drown it, so sprinkle with enthusiasm but not reckless abandon. That made sense, right?
• Resist the urge to overbake because it “doesn’t look set.” It finishes setting as it cools. I always forget that.

Questions I Actually Get (Because People Are Curious)

• Can I use gluten-free pasta? Totally. Just cook it a little less, it gets soft fast. And, uh, don’t overmix.
• Is it weird to eat this for breakfast? Ha! If it’s wrong, I don’t want to be right. Tastes even better cold, honest.
• Can I make this ahead? Yes, assemble and bake later. I did this once, forgot to add the top cheese, didn’t even notice the difference until halfway through eating. Oops.
• What if I don’t have ricotta? See above – Greek yogurt or cottage cheese. Once used cream cheese and it worked (was desperate!)
• My slices are messy and fall apart. Help! That’s half the charm, but letting it cool helps a lot. Or just call it a deconstructed pie (fancy-speak for, it broke).

Before I go – remember that time you borrowed my pie dish and never returned it? Just kidding (mostly). Anyway, happy spaghetti pie-ing. It’s honestly the kind of recipe that makes even a rainy Tuesday pretty brilliant.

★★★★★ 4.20 from 26 ratings

Spaghetti Pie

yield: 6 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A hearty and comforting baked spaghetti pie filled with savory ground beef, tangy tomato sauce, melty cheese, and a crunchy golden crust. Perfect for family dinners or potlucks.

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Ingredients

• 8 oz (225g) spaghetti
• 2 large eggs
• ⅓ cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 lb (450g) ground beef
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. 1
   Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil.
2. 2
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. 3
   In a large bowl, whisk together eggs and Parmesan cheese. Add the cooked spaghetti and toss to combine. Press the mixture into the bottom and up the sides of the prepared pie dish to form a crust.
4. 4
   In a skillet over medium heat, add olive oil and cook ground beef until browned. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
5. 5
   Spread the ricotta cheese evenly over the spaghetti crust. Spoon the meat sauce over the ricotta layer.
6. 6
   Sprinkle mozzarella cheese over the top. Bake for 30-35 minutes or until the cheese is melted and golden. Allow to cool for 10 minutes before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 430 caloriescal

Protein: 26gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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