Spaghetti Pie

Comfort food that doubles as a dinner showstopper—this Spaghetti Pie is exactly the kind of recipe that makes weeknights feel special without a lot of fuss. Inspired by cozy Italian flavors and simple baking techniques, this baked pasta pie takes familiar ingredients and arranges them into a layered, sliceable casserole with a crisped spaghetti crust, a creamy ricotta center, and a bubbling cheese top. It’s approachable, family-friendly, and perfect when you want something a little different from the same old pasta bowl.

Why you’ll love this Spaghetti Pie

This Spaghetti Pie hits every note: a golden pasta exterior with tender, seasoned meat and a luscious cheese middle. It presents beautifully yet comes together with pantry-friendly ingredients. You can make it ahead, reheat leftovers, or even freeze slices for later. The whole recipe follows simple steps and relies on common kitchen techniques—boiling, browning, mixing, and baking—to transform spaghetti into a structured, sliceable dish.

Ingredients

• ▢6ounces 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

Make-ahead and serving tips

You can prepare most elements a day ahead: cook the spaghetti, brown the meat, and mix the cheese filling. Assemble the pie and keep it covered in the refrigerator; add a few extra minutes to the bake time if going in straight from cold. For a crunchy top, broil for 1–2 minutes at the end—watch carefully so the cheese doesn’t burn. Serve with a crisp salad and a crusty bread to soak up any sauce.

Step-by-step Directions

Below are clear, step-by-step directions that follow the original order and use the ingredient list as the source of truth. Quantities remain unchanged.

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add 6 ounces spaghetti and cook until al dente according to package instructions. Drain the spaghetti thoroughly and return it to the pot.
2. Toss with butter: Pour 2 tablespoons melted butter over the hot drained spaghetti. Toss well so the butter coats the strands completely and prevents sticking.
3. Beat eggs and mix with cheese: In a medium bowl, beat 2 eggs until combined. Stir in ½ cup parmesan cheese and 1 cup ricotta cheese until the mixture is smooth and evenly blended.
4. Season the cheese mixture: Add 1 teaspoon dried parsley, ½ teaspoon oregano, and ½ teaspoon dried basil to the cheese and egg mixture. Stir until the herbs are evenly distributed.
5. Combine spaghetti and cheese mixture: Pour the egg and cheese mixture over the buttered spaghetti. Toss gently and thoroughly so every strand is coated with the mixture. This will help the spaghetti set into a firm crust when baked.
6. Prepare the meat sauce: In a large skillet over medium heat, brown ½ pound ground beef and ½ pound mild Italian sausage, breaking the meat into small pieces as it cooks. Continue cooking until no pink remains and the meat is evenly browned.
7. Add tomatoes and marinara: Drain any excess fat if needed. Add 1 (14-ounce) can diced tomatoes and 2 cups marinara sauce to the browned meat. Stir to combine and let the mixture simmer for about 5–7 minutes so flavors meld and excess liquid reduces slightly. Taste and adjust seasoning if desired.
8. Form the spaghetti crust: Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar-sized round baking dish. Press about two-thirds of the spaghetti mixture into the bottom and up the sides of the prepared dish, forming a spaghetti “crust” with an even thickness. Use the back of a spoon to compact the strands so they hold their shape.
9. Layer the ricotta filling: Spoon the ricotta and egg mixture that remains (if any) or dollop the ricotta evenly across the bottom crust. If you have mixed all the cheese with the spaghetti earlier, spoon 1 cup ricotta across the crust in an even layer. This creates a creamy center beneath the meat sauce.
10. Add the meat sauce: Spoon the hot meat and tomato mixture over the ricotta layer in an even layer, spreading to the edges so the filling is distributed uniformly.
11. Top with mozzarella: Sprinkle 1 cup shredded mozzarella cheese evenly over the top of the meat sauce to create a melty, golden cheese topping.
12. Finish with the remaining spaghetti: Take the remaining spaghetti mixture and press it over the top of the assembled pie to enclose the filling. Smooth and seal the edges so the pie holds together while baking.
13. Bake until set: Place the pie on a baking sheet to catch any bubbling sauce and bake in the preheated oven at 375°F (190°C) for 25–30 minutes, or until the top is golden and the filling is hot and bubbly.
14. Rest before slicing: Remove the pie from the oven and let it rest for 10 minutes. Resting helps the layers set and makes the pie easier to slice.
15. Slice and serve: Run a thin knife around the edge to loosen, then cut the Spaghetti Pie into wedges. Serve warm with extra marinara on the side if desired.

Notes on ingredients and swaps

This recipe uses a mix of ground beef and mild Italian sausage for depth of flavor. If you prefer a different protein, substitute the same weight of turkey or chicken-style sausage while keeping all quantities the same. The cheeses in this recipe—parmesan, ricotta, and mozzarella—create contrasting textures: salty, creamy, and melting. Keep the 1 cup of ricotta and ½ cup parmesan measurements unchanged to maintain the right balance in the filling. The 2 tablespoons melted butter are important for richness and for helping the spaghetti strands bind into a crust.

Make it your own

Feel free to personalize the Spaghetti Pie with extras. A handful of chopped fresh basil folded into the ricotta before assembling brightens the flavor, while a pinch of red pepper flakes in the meat sauce gives a pleasant heat. For a veggie boost, add sautéed mushrooms, chopped spinach, or diced bell pepper to the meat sauce—just keep quantities moderate so the pie still slices cleanly.

Storage and reheating

Cool the leftover pie completely, then wrap tightly and refrigerate for up to 3 days. Reheat individual slices in a microwave for 1–2 minutes, or place on a baking sheet in a 350°F (175°C) oven for 10–15 minutes until warmed through. To freeze, wrap slices in foil and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving suggestions

Serve the Spaghetti Pie with a crisp green salad dressed in a bright vinaigrette to balance the richness. Garlic-roasted vegetables or a simple roasted broccoli finish the plate nicely. A glass of sparkling water or a light, fruity beverage complements the savory, cheesy flavors well.

Final thoughts

This Spaghetti Pie is one of those recipes that looks impressive but is entirely approachable. It brings pasta to the table in a new shape—a hand-held slice that’s rich, saucy, and cheesy. Whether you’re feeding a crowd or want a comforting weeknight meal, this recipe delivers flavor and satisfaction with straightforward steps and everyday ingredients. Give it a try and watch how fast it disappears from the table.