Spaghetti Pie is what happens when your favorite pasta night gets a delicious makeover! This crowd-pleasing dish transforms leftover spaghetti into a sliceable, savory pie that’s crispy on the outside and tender on the inside. It’s the ultimate comfort food mash-up that brings together all the flavors of classic spaghetti in a fun new format.
Perfect for busy weeknights or weekend family dinners, this Spaghetti Pie comes together in just 45 minutes and serves 4 hungry people. The magic happens when the pasta forms a “crust” that holds all the cheesy, saucy goodness together, creating perfect slices that will have everyone asking for seconds!
Why You’ll Love This
- Transforms ordinary spaghetti into an impressive, sliceable pie that kids and adults adore
- Great way to repurpose leftover pasta into something completely new
- Ready in just 45 minutes with minimal hands-on work
- Makes perfect portions that hold together when served
- Freezes beautifully for future meals when you’re short on time
Ingredients
- 6 ounces spaghetti, cooked according to package directions
- 2 tablespoons butter
- 2 large eggs, beaten
- ½ cup Parmesan cheese, grated
- 1 cup ricotta cheese
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- ½ teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1 pound ground beef
- ½ small onion, finely diced
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 cups pasta sauce
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat oven to 350°F. Cook the spaghetti according to package directions until al dente. Drain well and return to the pot. Immediately add the butter and toss until melted and pasta is coated.
- Allow the pasta to cool slightly, then mix in the beaten eggs and Parmesan cheese. Toss until the spaghetti is evenly coated. Grease a deep 9-inch pie plate and press the spaghetti mixture into the bottom and up the sides to form a crust.
- In a small bowl, combine the ricotta cheese, parsley, and basil. Mix well. Spread this mixture evenly over the spaghetti crust, creating the second layer of your pie.
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain any excess fat. Add the drained diced tomatoes and pasta sauce to the skillet. Stir to combine and let simmer for 5 minutes.
- Pour the meat sauce over the ricotta layer, spreading it evenly to create the third layer of your spaghetti pie.
- Place the pie dish on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 20-25 minutes until the edges begin to brown and the filling is hot and bubbly.
- Remove the pie from the oven and sprinkle the shredded mozzarella evenly over the top. Return to the oven for an additional 5 minutes, until the cheese is completely melted and starting to bubble.
- Allow the spaghetti pie to cool for 10 minutes before slicing. This helps the pieces hold their shape better when serving. Cut into wedges like a traditional pie and serve warm.
Tips & Variations
- Make it vegetarian by replacing ground beef with sautéed mushrooms, bell peppers, and zucchini
- Use ground turkey or Italian sausage instead of beef for a different flavor profile
- Add a layer of sautéed spinach between the ricotta and meat sauce for extra nutrition
- For a spicier version, add red pepper flakes to the meat sauce
- Assemble the pie up to 24 hours ahead and refrigerate until ready to bake (add 10-15 minutes to baking time)
- For a gluten-free option, substitute the regular spaghetti with your favorite gluten-free pasta
Serving Suggestions
Serve Spaghetti Pie with a crisp green salad dressed with a simple vinaigrette to balance the richness of the dish. A side of garlic bread is perfect for sopping up any extra sauce on your plate!
For a complete Italian-inspired meal, pair with roasted vegetables like asparagus or broccoli tossed with olive oil, garlic, and a sprinkle of Parmesan cheese.
Notes
- The pie is done when the internal temperature reaches 160°F and the edges are crispy and golden
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze individual slices wrapped in foil and placed in freezer bags for up to 2 months
- Reheat refrigerated leftovers in a 350°F oven for 15-20 minutes or until heated through
FAQs
Can I use leftover spaghetti for this recipe?
Yes! Leftover spaghetti works perfectly. Just warm it slightly before mixing with the eggs and cheese so they combine well.
Why is my spaghetti pie falling apart when I slice it?
Make sure to let the pie rest for at least 10 minutes before slicing. The eggs need time to set fully to bind everything together.
Can I make this ahead of time?
Absolutely! You can assemble the entire pie up to a day ahead, refrigerate, and bake when needed. Add 10-15 minutes to the baking time if cooking from cold.
What’s the best way to reheat leftovers?
For best results, reheat individual slices in a 350°F oven for 15-20 minutes. Microwaving works in a pinch but may make the pasta softer.
Ingredients
- 6 ounces spaghetti, cooked according to package directions
- 2 tablespoons butter
- 2 large eggs, beaten
- ½ cup Parmesan cheese, grated
- 1 cup ricotta cheese
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- ½ teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1 pound ground beef
- ½ small onion, finely diced
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 cups pasta sauce
- 1 cup mozzarella cheese, shredded
Steps
- Preheat oven to 350°F. Cook the spaghetti according to package directions until al dente. Drain well and return to the pot. Immediately add the butter and toss until melted and pasta is coated.
- Allow the pasta to cool slightly, then mix in the beaten eggs and Parmesan cheese. Toss until the spaghetti is evenly coated. Grease a deep 9-inch pie plate and press the spaghetti mixture into the bottom and up the sides to form a crust.
- In a small bowl, combine the ricotta cheese, parsley, and basil. Mix well. Spread this mixture evenly over the spaghetti crust, creating the second layer of your pie.
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain any excess fat. Add the drained diced tomatoes and pasta sauce to the skillet. Stir to combine and let simmer for 5 minutes.
- Pour the meat sauce over the ricotta layer, spreading it evenly to create the third layer of your spaghetti pie.
- Place the pie dish on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 20-25 minutes until the edges begin to brown and the filling is hot and bubbly.
- Remove the pie from the oven and sprinkle the shredded mozzarella evenly over the top. Return to the oven for an additional 5 minutes, until the cheese is completely melted and starting to bubble.
- Allow the spaghetti pie to cool for 10 minutes before slicing. This helps the pieces hold their shape better when serving. Cut into wedges like a traditional pie and serve warm.
Nutrition (per serving)
- Calories: 485 kcal
