My mom used to make this spaghetti pie on Sunday nights whenever we had leftover noodles from the night before.
It turns basic spaghetti into something that looks fancy enough for company, but it only takes a handful of pantry staples to pull together.
The pasta gets pressed into a pie plate to form a crispy edged crust, then it’s layered with a creamy cheese filling and a rich meat sauce.
Once you slice into it, you get neat wedges instead of a saucy mess, which makes this one of my favorite dinners for potlucks, family nights, or a make ahead freezer meal.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Spaghetti Pie Recipe
This dish takes everything you already love about a classic spaghetti dinner and reshapes it into something a little more special.
The Parmesan crust gets golden and slightly crisp around the edges, which is a texture you just don’t get from a regular bowl of pasta.
It’s also endlessly practical, since it’s built for using up leftovers and it reheats beautifully for lunch the next day.
I love that it slices cleanly, so it looks put together even on a night when you barely had time to cook.
- Uses up leftover cooked spaghetti so nothing goes to waste
- Slices into neat wedges instead of a loose, saucy pile
- Freezer friendly, so you can make one now and bake one later
- Kid approved comfort food that still feels a little fancy
- Simple ingredients that most people already have on hand
Another favorite of mine that turns basic spaghetti into a full weeknight meal is my Southern Baked Spaghetti.
Ingredients
Here’s everything you’ll need to put this spaghetti pie together, split into the crust, the cheese layer, and the meat sauce.
- 12 ounces spaghetti
- 3 large eggs, beaten
- 3/4 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 jar (24 ounces) marinara or spaghetti sauce
- 15 ounces ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
If you’d rather build your own sauce from scratch, my homemade spaghetti sauce recipe works perfectly here too.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that most home cooks already own.
- 10-inch deep dish pie plate
- Large pot for boiling pasta
- Large skillet for the meat sauce
- Mixing bowls
- Colander
- Wooden spoon or spatula
- Aluminum foil
- Cheese grater, if grating your own Parmesan
Read Also: Crockpot Baked Ziti Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this spaghetti pie, based on years of trial and error in my own kitchen.
1. Pyrex 10-Inch Deep Dish Glass Pie Plate
A true deep dish plate makes all the difference here, since a shallow one will overflow once you add the cheese and meat sauce layers.
The glass also lets you check that the bottom crust is golden before you pull it out of the oven. It’s affordable and it will last for years.
2. Microplane Fine Grater
Freshly grated Parmesan melts into the pasta crust so much better than the pre-shredded bags, and a good microplane makes quick work of a wedge of cheese.
I use mine for everything from garlic to citrus zest as well. It’s one of those small tools that earns its space in a drawer.
3. Rao’s Homemade Marinara Sauce
When I’m short on time, this is the jarred sauce I trust most for a rich, restaurant style flavor without any added sugar.
It has enough body to hold its own against the cheese and meat in this pie. A good sauce really does make or break this recipe.
4. Glass Meal Prep Containers with Lids
Since spaghetti pie slices so cleanly, it’s ideal for portioning into containers for lunches throughout the week.
Glass containers reheat evenly in the oven or microwave without absorbing tomato stains. I keep a stack of these on hand for every baked pasta dish I make.
I originally started using a lot of these same tools while developing my Baked Spaghetti with Ricotta Cheese, and they’ve become staples in my kitchen ever since.
Step-by-Step Instructions: How to Make Spaghetti Pie
1. Cook the spaghetti
- Bring a large pot of salted water to a rolling boil.
- Add the 12 ounces of spaghetti and cook according to the package directions until al dente, meaning it should still have a slight bite to it.
- Drain the pasta in a colander and let it cool for about 5 minutes so it doesn’t scramble the eggs in the next step.
- Do not rinse the pasta, since a little bit of starch helps the crust hold together.
2. Preheat the oven and prepare the pie plate
- Preheat your oven to 350 degrees Fahrenheit.
- Grease your 10-inch deep dish pie plate generously with butter or nonstick spray so the crust releases easily after baking.
- Set the prepared plate aside while you build the crust mixture.
3. Build the spaghetti crust
- In a large mixing bowl, toss the cooled spaghetti with the melted butter and olive oil until every strand is lightly coated.
- Add the 3 beaten eggs and 3/4 cup of grated Parmesan cheese to the bowl.
- Stir everything together until the pasta is evenly coated in the egg and cheese mixture, which is what allows it to set into a crust once baked.
- Transfer the mixture to the prepared pie plate.
- Press the spaghetti firmly into the bottom of the plate and up the sides, shaping it just like a traditional pie crust.
4. Make the ricotta layer
- In a separate bowl, combine the 15 ounces of ricotta cheese with the chopped parsley and Italian seasoning.
- Stir until the mixture is smooth and evenly seasoned.
- Spread the ricotta mixture evenly over the bottom of the spaghetti crust, leaving the sides exposed.
5. Cook the meat sauce
- Heat a large skillet over medium heat and add the ground beef.
- Break the beef apart with a wooden spoon and cook until it’s no longer pink, about 6 to 8 minutes.
- Add the diced onion and minced garlic to the skillet and cook for another 3 minutes, until the onion softens.
- Drain any excess grease from the skillet.
- Season the mixture with salt and black pepper, then pour in the jar of marinara or spaghetti sauce.
- Stir well and let the sauce simmer for 5 minutes so the flavors combine.
6. Assemble the pie
- Spoon the hot meat sauce evenly over the ricotta layer, spreading it all the way to the edges of the crust.
- Sprinkle the 1 1/2 cups of shredded mozzarella cheese evenly over the top of the sauce.
7. Bake the spaghetti pie
- Place the pie plate on a baking sheet, in case any filling bubbles over during baking.
- Bake in the preheated 350 degree oven for 30 to 35 minutes, until the cheese is melted and lightly golden and the filling is bubbling around the edges.
- If the top is browning too quickly, loosely tent it with aluminum foil for the last 10 minutes of baking.
8. Rest, slice, and serve
- Remove the pie from the oven and let it rest for at least 10 minutes before slicing.
- This resting time allows the layers to set, so your slices hold together instead of falling apart.
- Slice into wedges like a traditional pie and serve warm.
This method works so well that I used a similar layering technique when I developed my Baked Alfredo Spaghetti, which swaps the marinara for a creamy white sauce.
Tips for The Best Spaghetti Pie
A few small details make a big difference in how this spaghetti pie turns out, so keep these tips in mind as you cook.
- Cook the pasta just to al dente, since it will continue to soften slightly in the oven
- Let the pasta cool for a few minutes before mixing in the eggs, so they don’t cook prematurely
- Press the crust firmly and evenly, especially at the point where the bottom meets the sides
- Use freshly grated Parmesan rather than the pre-shredded kind for the best melt and flavor
- Always let the pie rest before slicing, or the layers will slide apart
- Use a sharp knife and clean it between slices for the neatest wedges
If you love the idea of a crispy restaurant style baked pasta, you’ll probably also enjoy my Fazoli’s Baked Spaghetti copycat.
Serving Suggestions
Spaghetti pie is hearty enough to be the star of the table, but it also plays well with a few simple sides.
A crisp green salad helps balance out the richness of the cheese and meat sauce, and warm garlic bread is basically a requirement in my house.
If I’m feeding a bigger group, I’ll round things out with roasted vegetables or a light soup to start.
- A simple green salad with vinaigrette
- Warm, buttery garlic bread
- Steamed broccoli or roasted zucchini
- A cup of tomato basil soup on the side
- A light Caesar salad for extra crunch
Another favorite: Italian Meatballs
Variations of Spaghetti Pie
Once you’ve made the classic version a few times, it’s fun to switch things up based on what you’re craving or what’s in your fridge.
- Swap the ground beef for Italian sausage for a spicier, richer flavor
- Use cottage cheese instead of ricotta for a more old fashioned, retro style pie
- Add sauteed spinach or mushrooms to the meat sauce for extra vegetables
- Make it meatless by skipping the beef and using a hearty marinara instead
- Try a white sauce version with alfredo and shredded chicken instead of marinara and beef
For a completely meat free take on this idea, check out my Vegetarian Baked Spaghetti.
Storage and Reheating
This spaghetti pie holds up really well, which is part of why it’s such a great make ahead dinner.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze baked or unbaked slices, wrapped tightly, for up to 3 months
- Reheat individual slices in the microwave for 1 to 2 minutes
- Reheat larger portions in a 350 degree oven, covered with foil, for about 20 minutes
- Thaw frozen slices in the refrigerator overnight before reheating for the best texture
Read Also: Cottage Cheese Lasagna Recipe
Nutritional Facts
Nutrition will vary slightly depending on the exact brands of sauce and cheese you use, but here’s a general estimate per slice, based on 8 servings.
- Calories: approximately 410
- Protein: 24 grams
- Carbohydrates: 30 grams
- Fat: 21 grams
- Fiber: 3 grams
- Sodium: 620 milligrams
If you’re looking for a lighter, lower carb spin on baked pasta, my Spaghetti Squash Casserole is a great swap.
Health Benefits of Key Ingredients
While this is definitely a comfort food dish, a few of the ingredients do bring some genuine nutritional value to the table.
Eggs and cheese add a solid amount of protein and calcium, while the tomato based sauce contributes lycopene, an antioxidant linked to heart health.
- Eggs provide protein and important vitamins like B12
- Tomatoes in the sauce offer lycopene and vitamin C
- Parmesan and mozzarella add calcium for bone health
- Garlic and onion contribute antioxidants and support immune function
- Parsley adds a boost of vitamin K and a touch of freshness
For a lighter option, try: Tuna Noodle Casserole
FAQs About Spaghetti Pie
1. Can I make spaghetti pie ahead of time?
Yes, you can assemble the entire pie up to a day in advance and store it covered in the refrigerator before baking.
Just add a few extra minutes to the bake time since it will be starting from cold.
2. Can I use leftover spaghetti for this recipe?
Absolutely, leftover spaghetti works perfectly and is actually where this recipe gets its roots.
Just make sure it isn’t already coated in a heavy sauce, since that can make the crust too wet.
3. Why did my spaghetti pie fall apart when I sliced it?
This usually happens when the pie hasn’t rested long enough after baking.
Let it sit for a full 10 to 15 minutes so the eggs and cheese have time to set before you cut into it.
4. Can I freeze spaghetti pie?
Yes, spaghetti pie freezes very well either baked or unbaked.
Wrap it tightly in plastic and foil, then thaw it in the refrigerator before baking or reheating.
5. What can I use instead of ricotta cheese?
Cottage cheese is the classic swap and gives the pie a slightly different, old fashioned texture.
You could also use cream cheese thinned with a splash of milk if that’s what you have on hand.
If you want to see how this pasta sauce is traditionally made from scratch, my Italian Marinara Sauce is a great place to start.
Spaghetti Pie
Ingredients
- 12 ounces spaghetti about 340g
- 3 large eggs beaten
- ¾ cup Parmesan cheese about 75g, grated
- 2 tablespoons butter melted
- 1 tablespoon olive oil
- 1 pound ground beef about 450g, 80/20 blend
- 1 small yellow onion diced, about 1 cup or 150g
- 2 cloves garlic minced
- 24 ounces marinara sauce about 680g, or spaghetti sauce
- 15 ounces ricotta cheese about 425g
- 1½ cups mozzarella cheese shredded, about 170g
- ¼ cup fresh parsley chopped
- 1 teaspoon Italian seasoning
- salt to taste
- black pepper to taste
Equipment
- 10-inch deep dish pie plate Pyrex glass recommended to check bottom crust
- Large pot For boiling spaghetti
- Large skillet For cooking meat sauce
- Mixing bowls
- Colander For draining pasta
- Wooden spoon
- Aluminum foil For tenting if top browns too quickly
- Cheese grater For freshly grated Parmesan (optional)
- Baking sheet To catch any bubbling over
Method
- Cook spaghetti al dente in salted boiling water, drain, and cool for 5 minutes without rinsing.
- Preheat oven to 350°F and grease a 10-inch deep dish pie plate.
- Toss cooled spaghetti with melted butter and olive oil, then mix in beaten eggs and Parmesan cheese.
- Press the spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate.
- Mix ricotta with parsley and Italian seasoning, then spread evenly over the bottom of the crust.
- Cook ground beef in a skillet until browned, then add onion and garlic and cook until softened.
- Drain excess grease, season with salt and pepper, and stir in marinara sauce. Simmer for 5 minutes.
- Spread the hot meat sauce over the ricotta layer and sprinkle mozzarella cheese evenly over the top.
- Bake on a baking sheet at 350°F for 30-35 minutes until bubbly and golden.
- Rest for 10 minutes before slicing into wedges and serving warm.
Nutrition
Notes
- Cook pasta just to al dente as it will continue cooking in the oven and soften slightly.
- Let the pasta cool for a few minutes before mixing in the eggs to prevent them from scrambling.
- Press the crust firmly and evenly, especially at the point where the bottom meets the sides.
- Use freshly grated Parmesan rather than pre-shredded for the best melt and flavor.
- Always let the pie rest for at least 10 minutes before slicing so the layers set properly.
- Use a sharp knife and clean it between slices for the neatest wedges.
- Swap ground beef for Italian sausage for a spicier, richer flavor.
- Use cottage cheese instead of ricotta for a more old-fashioned, retro style pie.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze baked or unbaked slices, wrapped tightly, for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This spaghetti pie recipe has a way of turning an ordinary weeknight into something that feels a little more special.
It’s simple enough for beginners, forgiving if your crust isn’t perfect, and always disappears fast at my table.
I hope it becomes just as much of a regular in your kitchen as it is in mine.
If you give this recipe a try, I’d love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your versions of this pie.
Recommended:
- Baked Cream Cheese Spaghetti Casserole Recipe
- Crockpot Lasagna Recipe
- Air Fryer Garlic Bread Recipe
- Homemade Caesar Salad Dressing Recipe
- Baked Chicken Spaghetti Recipe
