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homemade One-Pan Cheesy Spaghetti Pie. photo
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One-Pan Cheesy Spaghetti Pie.

A simple one-pan baked spaghetti with a cheesy ricotta filling and bubbly mozzarella topping.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic minced or grated
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon crushed red pepper flakes
  • kosher salt and pepper to taste
  • 1 pound dry spaghetti break in half if needed to fit pan
  • 24 ounce marinara sauce about 1 jar
  • 4 eggs
  • 1 cup whole milk ricotta cheese
  • 1.5 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • fresh basil and/or oregano for topping

Instructions

  • Preheat the oven to 375°F (190°C).
  • Heat the olive oil in a large 12-inch (or larger) oven-safe skillet or saucepan over medium heat.
  • Add the minced garlic, dried oregano, dried basil, dried parsley, and crushed red pepper flakes; cook, stirring often, until the garlic is golden and fragrant, about 5 minutes.
  • Carefully stir in the marinara sauce and 2 cups water, then season with kosher salt and pepper to taste.
  • Add the dry spaghetti to the pan, breaking the strands in half if needed to fit; increase heat to high and bring to a boil, stirring frequently so the pasta cooks evenly and doesn't clump.
  • Boil and stir the pasta until it is al dente, about 8–10 minutes (the sauce should thicken as the pasta absorbs liquid).
  • While the pasta cooks, whisk together the eggs, ricotta, and grated Parmesan in a medium bowl until smooth.
  • Remove the pan from the heat and immediately stir the ricotta-egg mixture into the hot pasta until well combined.
  • Sprinkle the shredded mozzarella evenly over the top.
  • Transfer the skillet to the preheated oven and bake until the cheese is melted and bubbly, about 20–25 minutes.
  • Remove from the oven, top with fresh basil and/or oregano, slice, and serve warm.

Equipment

  • 12-inch oven-safe skillet or large oven-safe saucepan
  • Mixing Bowl
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Oven

Notes

  • Use a large oven-safe skillet to avoid transferring before baking.
  • Break the spaghetti in half to fit if your pan is smaller.
  • Stir frequently while boiling to prevent sticking.
  • Adjust red pepper flakes to control heat.
  • Let the dish rest a few minutes before slicing for cleaner portions.