Spaghetti Pie

iamwinfred

This spaghetti pie recipe turns ordinary pasta into a spectacular dish that looks fancy enough for company while using up leftover noodles. The pasta is pressed into a pie plate to form a crispy, golden crust, then layered with a creamy ricotta filling and a rich meat sauce. It slices into neat wedges instead of a saucy mess, making it perfect for potlucks, family dinners, or a make-ahead freezer meal. Simple pantry staples come together to create this family favorite that kids and adults will love.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine Italian

Servings slices

Calories 410 kcal

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

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

Instructions

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.

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.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 30gProtein: 24gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 105mgSodium: 620mgPotassium: 480mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 8mgCalcium: 25mgIron: 15mg

Keyword baked spaghetti, freezer friendly dinner, leftover spaghetti recipe, pasta pie, spaghetti pie