Spaghetti Pie
There’s comfort food, and then there’s the kind that feels like a warm, nostalgic hug on a plate. This Spaghetti Pie is exactly that: saucy, cheesy, and sturdy enough to slice and serve like a lasagna that wants to be pasta. It takes everyday pantry ingredients and turns them into a showstopping main that’s perfect for weeknight dinners, potlucks, or a cozy weekend meal. The flavors are straightforward—tomato, herbs, melted mozzarella—wrapped in a crisp-edged spaghetti crust and a creamy, cheesy center. Read on for the ingredient list, tips to get a perfect set, and clear, step-by-step directions so you can make it tonight.
Why you’ll love this recipe
This Spaghetti Pie plays on familiar textures: a golden, slightly crunchy noodle crust gives way to a tender, cheesy interior and a hearty meat-and-tomato topping. It’s customizable, forgiving, and feeds a crowd without much fuss. You can prep parts ahead, swap cheeses or spice levels, and still get a satisfying, complete meal.
Ingredients
- 6 ounces spaghetti
- 2 tablespoons butter, melted
- 2 eggs
- ½ cup parmesan cheese
- 1 cup ricotta cheese
- 1 teaspoon dried parsley
- ½ teaspoon oregano
- ½ teaspoon dried basil
- ½ pound ground beef
- ½ pound mild Italian sausage
- 1 (14-ounce) can diced tomatoes
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Equipment
- Large pot for boiling pasta
- Large skillet for cooking meat
- Mixing bowls
- 9-inch pie dish or similar baking dish
- Wooden spoon or spatula
- Oven preheated to 375°F (190°C)
Prep tips before you begin
- Preheat your oven to 375°F (190°C) so it’s ready when your pie goes in.
- Bring a large pot of salted water to a rolling boil before adding the spaghetti. This helps the noodles cook evenly.
- Drain the spaghetti well; excess water will prevent the crust from setting properly.
Step-by-step directions
- Cook the spaghetti: Bring a large pot of salted water to a boil and add the 6 ounces spaghetti. Cook until al dente according to package instructions. Drain thoroughly and return the spaghetti to the pot.
- Make the spaghetti mixture for the crust: While the pasta is still warm, pour in the 2 tablespoons butter, add the 2 eggs, and sprinkle in the ½ cup parmesan cheese. Toss or stir briskly so the butter melts and the eggs and parmesan coat the noodles evenly. This mixture will help the spaghetti bind and form a firm crust.
- Form the crust: Lightly grease a 9-inch pie dish. Transfer the coated spaghetti into the dish and press it firmly and evenly across the bottom and up the sides to create a crust. Use the back of a spoon or your hands (lightly moistened) to get a compact, uniform layer. Set the crust aside while you prepare the filling.
- Cook the meat: Place a large skillet over medium heat. Add the ½ pound ground beef and the ½ pound mild Italian sausage to the skillet. Cook, breaking the meat into small pieces with a spatula, until no pink remains and the meat is browned. Drain excess fat if needed.
- Add tomatoes and sauce: Stir in the 1 (14-ounce) can diced tomatoes and the 2 cups marinara sauce to the cooked meat. Stir to combine and bring the mixture to a gentle simmer. Taste and adjust seasoning with a pinch of salt and pepper if desired. Let the sauce cook for 3 to 5 minutes to marry the flavors, then remove the skillet from the heat.
- Prepare the cheese filling: In a medium bowl, combine 1 cup ricotta cheese with 1 teaspoon dried parsley, ½ teaspoon oregano, and ½ teaspoon dried basil. Mix until smooth and well combined. This will be the creamy layer inside the pie.
- Assemble the pie: Spoon about half of the meat-and-tomato sauce over the spaghetti crust, spreading it evenly. Dollop or spread the ricotta mixture over the sauce in an even layer. Top the ricotta with the remaining meat-and-tomato sauce, smoothing it gently to cover the surface.
- Add the mozzarella: Sprinkle 1 cup shredded mozzarella cheese evenly over the top of the assembled pie. This will melt and form the golden, gooey top layer.
- Bake until set: Place the pie dish on a baking sheet to catch any drips and bake in the preheated 375°F (190°C) oven for 25 to 30 minutes, or until the cheese is melted, bubbly, and beginning to turn golden and the filling is hot throughout.
- Rest before serving: Remove the pie from the oven and let it rest for 10 minutes. Resting helps the pie set so you can slice clean wedges that hold together.
- Serve: Slice into wedges and serve warm. Leftovers keep well in the fridge for several days and reheat nicely in the oven or microwave.
Variations and swaps
- Vegetarian option: Omit the ground beef and mild Italian sausage and add sautéed mushrooms and chopped eggplant or extra beans for texture. Use a robust marinara for body.
- Spice it up: Add red pepper flakes to the meat sauce or choose a spicy Italian sausage if you like heat.
- Cheese changes: Swap part of the ricotta for cottage cheese for a lighter texture, or stir in a little shredded cheddar with the mozzarella for a different flavor profile.
- Make-ahead: Assemble the pie up to the point of baking, cover, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes to the baking time.
Serving suggestions
Serve this Spaghetti Pie with a crisp green salad and a simple vinaigrette to cut through the richness, or pair it with garlic bread for a comforting, familiar meal. A side of roasted vegetables also complements the tomato-forward filling nicely.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven until heated through, about 10 to 15 minutes, or microwave individual portions until warmed.
Final notes
This recipe turns humble pantry staples into a centerpiece that’s both casual and satisfying. The spaghetti crust is a fun twist on classic pasta dishes and makes serving simple: slice, plate, and enjoy. Whether you’re feeding a family or want to bring something that stands out at a gathering, this Spaghetti Pie delivers on texture, flavor, and nostalgia.
Spaghetti Pie
Ingredients
- 6 ounces spaghetti
- 2 tablespoons butter melted
- 2 eggs
- 1/2 cup Parmesan cheese
- 1 cup ricotta cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon oregano dried
- 1/2 teaspoon dried basil
- 1/2 pound ground beef
- 1/2 pound mild Italian sausage
- 14 ounce diced tomatoes canned
- 2 cups marinara sauce
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 350°F (175°C) and grease a deep-dish pie plate.
- Cook the spaghetti according to package directions until al dente, then drain in a colander.
- In a large bowl, toss the hot spaghetti with melted butter, eggs, and Parmesan until evenly coated.
- Press the spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
- In a medium bowl, combine the ricotta, dried parsley, oregano, and dried basil until smooth.
- Spread the ricotta mixture evenly over the spaghetti crust.
- In a large skillet over medium heat, cook the ground beef and Italian sausage, breaking into small pieces, until fully browned.
- Drain any excess grease from the skillet, then stir in the canned diced tomatoes and marinara sauce and simmer briefly to combine.
- Pour the meat-tomato sauce over the ricotta layer and spread it into an even layer.
- Sprinkle the shredded mozzarella over the top, then bake the pie for 20–25 minutes, until cheese is melted and sauce is bubbly. Tent with foil if the top browns too quickly.
- Remove from the oven and let the pie rest for 10 minutes before cutting into wedges to serve.
Equipment
- deep-dish pie plate
- Large Pot
- Large Skillet
- Mixing Bowls
- Colander
- Spatula or spoon
Notes
- Make ahead: assemble and refrigerate before baking.
- For freezing, use a deep disposable pie pan and label it.
- Freeze up to 3 months when wrapped and stored properly.
- Reheat from frozen in a preheated oven, adding about 30 minutes until heated through.
- Store leftovers in airtight containers in the refrigerator for 3–4 days.
- Reheat individual portions in microwave or oven until hot throughout.
