Name: Spaghetti Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 cup shredded mozzarella cheese; 6 ounces spaghetti; 2 tablespoons butter; 2 large eggs; ½ cup grated parmesan cheese; 1 cup ricotta cheese; 2 tablespoons chopped fresh parsley; ½ teaspoon dried basil; 1 pound lean ground beef; ½ small onion diced; 14.5 ounces canned diced tomatoes; 2 cups pasta sauce

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Spaghetti Pie is a comforting and delicious dish that brilliantly combines the best of both worlds—pasta and pie! This recipe features perfectly cooked spaghetti, tucked lovingly inside a cheesy crust and filled with robust flavors from beef, tomatoes, and seasonings. Each bite delivers a delightful mix of textures, from the crispy edges of the spaghetti to the creamy ricotta and the hearty meat sauce. It’s a satisfying, heartwarming meal that’s perfect whether you’re feeding a crowd or indulging your family on a casual evening.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spaghetti Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spaghetti Pie

I first stumbled upon this recipe during a busy week when I needed something that would be quick to prepare yet delicious enough to keep everyone happy. This dish quickly became a family favorite. Imagine the looks on their faces when they realized they were having spaghetti for dinner but in the form of a funky pie! It’s a fun twist that impresses guests while sparing you from spending hours in the kitchen. Plus, who could resist a slice of cheesy, savory goodness?

Why You’ll Love This Recipe

Simple & Quick: Ready in about an hour, this dish is perfect for busy evenings.
Irresistible Flavor: The combo of savory meat, creamy cheeses, and pasta is pure comfort.
Eye-Catching Appeal: The pie shape makes it a showstopper at gatherings.
Flexible Serving: Great for dinner, leftovers, or even potlucks.
Diet-Friendly Options: Easily adaptable for gluten-free pasta or veggie substitutes.

Ingredients You’ll Need

1 cup shredded mozzarella cheese: This melty cheese adds creaminess and is the perfect topping for our pie. Consider using part-skim for a lighter version.
6 ounces spaghetti: The star of the show! Cook this to al dente for the best texture. You can replace it with any pasta shape if desired.
2 tablespoons butter: Used to coat the spaghetti, adding richness. You could substitute with olive oil for a healthier option.
2 large eggs: These help bind the spaghetti together in the crust. Room temperature eggs mix better, so take them out of the fridge ahead of time.
½ cup grated parmesan cheese: Adds a nice salty flavor to the crust. Grate it fresh for the best taste!
1 cup ricotta cheese: Creamy and smooth, it gives a luscious layer inside the pie. You can swap for cottage cheese if you prefer.
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley: Fresh herbs brighten the dish. If dried herbs are more accessible, they work just fine!
½ teaspoon dried basil or 1 tablespoon fresh: This herb gives depth to the sauce and flavors. Fresh basil is lovely, but dried is a solid substitute.
1 pound lean ground beef or Italian sausage: Provides a hearty filling. You can easily swap for turkey or a veggie option if you want to make this lighter.
½ small onion, diced: Adds sweetness and flavor to the meat sauce. Yellow or white onions work best.
14.5 ounces canned diced tomatoes, drained: A great way to add fresh tomato flavor without the hassle. Use fresh tomatoes in season if you prefer!
2 cups pasta sauce or marinara sauce: Choose your favorite brand or homemade version for the best flavor.

How to Make Spaghetti Pie

Preheat the oven: Set it to 350°F and grease a deep-dish pie plate to prevent sticking.
Brown the beef: In a large skillet over medium-high heat, cook the ground beef or Italian sausage until browned. Drain any excess fat for a lighter dish. After browning, add the diced onion and sauté until they soften—about 3 minutes. Stir in the diced tomatoes and pasta sauce, simmering uncovered for about 10 minutes until the sauce thickens.
Cook the spaghetti: Meanwhile, in a large pot of salted boiling water, cook the spaghetti al dente according to package directions—about 7-9 minutes usually does the trick. Make sure to drain it well afterward.
Prepare the spaghetti crust: Place the drained spaghetti in the prepared pie plate and add the butter. Toss well until the spaghetti is fully coated. Now, stir in the large eggs and grated parmesan cheese, mixing everything together. Press the spaghetti mixture firmly into the bottom and up the sides of the pie plate to form a crust.
Make the cheese filling: In a medium bowl, mix together the ricotta cheese, chopped parsley, and basil until well combined. Spread this cheesy mixture evenly over the spaghetti crust. Then, pour the hearty meat sauce on top of the ricotta layer, spreading it out evenly.
Bake the pie: Place the pie in the preheated oven and bake uncovered for 20-25 minutes. After that, sprinkle the shredded mozzarella cheese on top and return to the oven for an additional 5 minutes or until the cheese is nicely browned and bubbly. Let it rest for about 10 minutes before serving.

Storing & Reheating

Spaghetti Pie is best enjoyed fresh, but you can store leftovers at room temperature for up to 2 hours. If planning to keep it longer, refrigerate in an airtight container for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. Reheat in the oven at 350°F for about 20 minutes or until warmed through. Just be aware that freezing may alter texture slightly, but a little extra cheese or sauce can refresh its appeal!

Chef’s Helpful Tips

Always cook the spaghetti al dente; it will continue cooking in the oven.
If your mixture feels too wet, add a bit more grated parmesan to help bind it.
Using room temperature eggs helps them incorporate easily into the warm spaghetti.
For a twist, add sautéed vegetables like bell peppers or zucchini to the meat sauce.
This dish can be made ahead of time! Assemble it up to a day in advance and bake it right before serving.

Spaghetti Pie creates a delicious experience that lingers in your memory long after the last bite. It’s a crowd-pleaser that’s bursting with flavor while being easy to prepare. You can experiment with different fillings or even toss in leftovers to make it your own. Whether you’re sharing this meal with family on a cozy night in or prepping for a gathering, it never fails to impress. So get ready to enjoy this cheesy, saucy masterpiece!

Recipe FAQs

Can I make Spaghetti Pie ahead of time?

Absolutely! You can prepare the pie up to a day in advance, cover it with plastic wrap, and store it in the fridge until you’re ready to bake. Just keep in mind that it might take a bit longer to bake if it’s cold from the fridge.

What can I use instead of ground beef?

If you prefer a lighter option or need a meat substitute, ground turkey or Italian sausage works wonderfully too. You can also make it vegetarian by using a mixture of sautéed mushrooms, lentils, or even your choice of vegetables.

Can I freeze Spaghetti Pie?

Yes! You can freeze Spaghetti Pie for up to 3 months. After baking, let it cool completely, then wrap it securely in foil or plastic wrap before placing it in a freezer-safe container.

How do I reheat leftovers?

To reheat, simply place your leftover pie in the oven at 350°F for about 20 minutes or until warmed through. If you want, you can add extra cheese on top for a melty finish!

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Spaghetti Pie

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Author: Peter
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Italian

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Description

This Spaghetti Pie is a delightful blend of flavors, featuring a crust made from pasta and topped with a rich meat sauce and melted cheese. Perfect for a quick dinner, it combines mozzarella, ricotta, and parmesan in a unique and comforting way that will captivate any food lover!

Ingredients

Scale

1 cup shredded mozzarella cheese
6 ounces spaghetti
2 tablespoons butter
2 large eggs
½ cup grated parmesan cheese
1 cup ricotta cheese
2 tablespoons chopped fresh parsley
½ teaspoon dried basil
1 pound lean ground beef
½ small onion diced
14.5 ounces canned diced tomatoes
2 cups pasta sauce

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Instructions

Preheat the oven to 350°F and grease a deep-dish pie plate.
In a large skillet, brown the ground beef over medium-high heat, then drain the fat. Add the diced onion and cook until softened, about 3 minutes. Stir in tomatoes and pasta sauce, and let simmer uncovered for 10 minutes or until thickened.
Cook the spaghetti in a large pot of salted water until al dente according to package instructions. Drain the spaghetti well.
Place the spaghetti in the greased pie plate, add the butter, and toss to coat. Mix in the eggs and parmesan cheese, then press down to form a crust.
In a medium bowl, mix together ricotta cheese, parsley, and basil. Spread this mixture into the spaghetti crust, then top it with the meat sauce from the skillet.
Bake uncovered for 20-25 minutes. Add the shredded mozzarella on top and bake for an additional 5 minutes, or until the cheese is golden and bubbly. Allow it to rest for 10 minutes before serving.

Notes

Ensure the beef is thoroughly cooked and drained for a healthier dish.
This recipe can easily be customized with different cheeses or vegetables based on your preference.