Spaghetti Pie
There are some comfort foods that feel like a warm hug on a plate, and this Spaghetti Pie is one of them. Think of it as a cross between a baked spaghetti and a ricotta-topped casserole that slices like a pie. It’s a crowd-pleaser, easy to transport to potlucks, and reheats beautifully. The texture contrast—crispy pasta edge, creamy ricotta center, and a meaty, saucy filling—keeps each bite interesting. Below you’ll find a friendly, detailed guide to make this Spaghetti Pie with straightforward steps, kitchen tips, and ways to serve it.
Why you’ll love this Spaghetti Pie
This recipe takes pantry staples and turns them into an elegant weeknight meal. It’s flexible without losing its identity: the pasta forms a golden, sturdy crust; a ricotta-egg filling adds richness; and a mixture of ground beef and mild Italian sausage brings savory depth. A simple marinara and canned diced tomatoes make a robust sauce that keeps things saucy without being time-consuming. Top it all with shredded mozzarella for that irresistible melt.
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
Tools you’ll need
- Large pot for boiling spaghetti
- Large skillet for browning meat and simmering sauce
- Mixing bowls
- 9-inch pie dish or similar baking dish
- Spatula and wooden spoon
- Colander
- Oven preheated to 375°F (190°C)
Make-ahead and storage tips
You can assemble the pie up to a day in advance and refrigerate it, covered, until ready to bake. After baking, let it cool slightly, then store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm a whole pie in a 350°F (175°C) oven until heated through.
Step-by-step directions
The original recipe steps have been rewritten for clarity and flow while keeping the ingredient amounts and order intact. Follow these numbered steps for a smooth cooking experience.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add 6 ounces spaghetti and cook until just al dente according to package instructions. Drain the pasta well in a colander.
- Toss spaghetti with butter: Return the hot, drained spaghetti to the pot or a large bowl. Pour 2 tablespoons melted butter over the noodles and toss to coat evenly so the pasta doesn’t clump.
- Prepare the ricotta-egg mixture: In a separate mixing bowl, whisk together 2 eggs. Add ½ cup parmesan cheese, 1 cup ricotta cheese, 1 teaspoon dried parsley, ½ teaspoon oregano, and ½ teaspoon dried basil. Stir until the filling is smooth and evenly combined.
- Create the spaghetti crust: Pour the butter-coated spaghetti into a 9-inch pie dish (or similar baking dish), using your hands or a spatula to press the noodles evenly over the bottom and up the sides to form a noodle crust. Make sure the pasta is compact so it holds its shape after baking.
- Brown the meats: Place a large skillet over medium-high heat. Add ½ pound ground beef and ½ pound mild Italian sausage. Cook, breaking the meat into small pieces with a spatula, until fully browned and no pink remains. Drain any excess fat from the skillet.
- Add canned tomatoes and marinara: Stir 1 (14-ounce) can diced tomatoes and 2 cups marinara sauce into the browned meats. Reduce the heat to medium-low and simmer the mixture gently for 5–8 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if desired.
- Layer the pie: Spoon half of the meat and sauce mixture evenly over the spaghetti crust in the pie dish. Spread the ricotta-egg mixture over the meat layer, smoothing it gently with a spatula so it covers the filling. Top the ricotta layer with the remaining meat and sauce, distributing it evenly.
- Finish with cheese: Sprinkle 1 cup shredded mozzarella cheese evenly over the top of the assembled pie.
- Bake the pie: Place the pie dish on a center rack in an oven preheated to 375°F (190°C). Bake for about 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden and the pie is heated through. If the top is browning too quickly, loosely tent the pie with aluminum foil.
- Rest and serve: Remove the pie from the oven and let it rest for 10 minutes to set. This makes slicing neater. Cut into wedges and serve warm. A simple green salad or steamed vegetables complements this dish nicely.
Flavor tips and small swaps
- If you like a little heat, stir in a pinch of red pepper flakes into the meat sauce as it simmers.
- For brighter tomato flavor, add a teaspoon of tomato paste to the skillet with the diced tomatoes and marinara.
- If you prefer a lighter pie, substitute half the ricotta with cottage cheese (drained) but keep the 1 cup total volume.
- To boost herb aroma, sprinkle a handful of fresh basil over the finished pie just before serving.
Presentation and serving ideas
This Spaghetti Pie slices like a quiche, so serve it on warmed plates with a garnish of chopped parsley or extra grated parmesan. Pair it with a crisp green salad dressed in a bright vinaigrette to cut through the richness. For a heartier meal, roasted vegetables or garlic bread are excellent companions.
Frequently asked questions
Can I use a different pasta? Yes. If you don’t have spaghetti, long pasta like linguine or bucatini works best for forming a crust. Short pasta won’t create the same structure.
Do I need to pre-cook the meats completely? Yes. The recipe calls for browning the ground beef and mild Italian sausage until no pink remains before combining with tomatoes and marinara. This ensures food safety and a fuller flavor in the sauce.
Why does the spaghetti get buttered? Coating the cooked spaghetti with melted butter helps prevent sticking and makes it easier to shape a cohesive crust in the pie dish. It also contributes to a golden, slightly crunchy edge after baking.
Notes on ingredients and authenticity
This recipe uses commonly available pantry items and fresh cheeses. The mild Italian sausage should be prepared from permissible meat sources where relevant, and the rest of the ingredients—parmesan, ricotta, marinara, and mozzarella—are standard and easy to find. If you need to substitute sausage, choose a savory, spiced alternative that meets your preferences while keeping the same ½ pound measurement.
Final thoughts
Spaghetti Pie is one of those dishes that feels fancy without requiring fuss. It’s comforting, shareable, and adaptable—perfect for weeknights or a cozy weekend supper. Once you get the hang of forming the pasta crust, the rest comes together quickly. The balance of textures—crispy noodles, creamy ricotta, meaty sauce, and melty mozzarella—makes every slice satisfying. Try it for your next family dinner and watch it disappear.
Enjoy every slice of this Spaghetti Pie—it’s a simple twist on familiar flavors that becomes a new favorite.
Spaghetti Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a deep-dish pie plate.
- Cook the spaghetti in a large pot according to package directions until al dente, then drain well in a colander.
- In the drained spaghetti, toss together the melted butter, eggs, and Parmesan until evenly combined.
- Press the spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
- Whisk the ricotta, dried parsley, oregano, and dried basil in a medium bowl until smooth.
- Spread the ricotta mixture evenly over the spaghetti crust in the pie plate.
- In a large skillet over medium heat, cook the ground beef and Italian sausage, breaking into small pieces, until no pink remains.
- Drain excess grease from the skillet, then stir in the canned diced tomatoes and marinara sauce and heat until combined and warmed through.
- Pour the meat sauce over the ricotta layer and spread it evenly.
- Sprinkle the shredded mozzarella evenly over the top, then bake for 20–25 minutes, until the cheese is melted and the sauce is bubbly.
- If the top browns too quickly, tent with foil during baking.
- Remove from the oven and let the pie sit for 10 minutes before cutting into wedges and serving.
Notes
- Make ahead and freeze in a deep disposable pan if desired.
- Label and freeze for up to 2–3 months.
- When baking from frozen, add about 30 minutes to the bake time.
- Store refrigerated portions for 3–4 days.
- Reheat until hot throughout before serving.
