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homemade Spaghetti Pie photo

Spaghetti Pie

A comforting baked spaghetti pie layered with a ricotta herb mixture, meaty tomato sauce, and melted mozzarella.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Equipment

  • deep-dish pie plate
  • Large Pot
  • Colander
  • Large Skillet
  • Mixing Bowl
  • Spatula

Ingredients
  

  • 6 ounces spaghetti
  • 2 tablespoons butter melted
  • 2 eggs
  • 1/2 cup Parmesan cheese
  • 1 cup ricotta cheese
  • 1 teaspoon dried parsley
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon dried basil
  • 1/2 pound ground beef
  • 1/2 pound mild Italian sausage
  • 14 ounces diced tomatoes
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a deep-dish pie plate.
  • Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente, then drain well.
  • In a large bowl, toss the drained spaghetti with the melted butter, eggs, and Parmesan until evenly coated.
  • Press the spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
  • In a medium bowl, combine the ricotta, dried parsley, oregano, and dried basil until smooth.
  • Spread the ricotta herb mixture evenly over the spaghetti crust in the pie plate.
  • In a large skillet over medium-high heat, cook the ground beef and Italian sausage, breaking into small pieces, until no longer pink.
  • Drain any excess grease from the skillet, then add the diced tomatoes and marinara sauce; stir and simmer briefly to combine and heat 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. Tent with foil if the top browns too quickly.
  • Let the pie rest for 10 minutes before cutting into wedges and serving.

Notes

  • Make ahead: assemble and refrigerate before baking.
  • Freeze in a deep disposable pie pan for up to 3 months.
  • Label frozen pies with date before storing.
  • To reheat from frozen, bake an extra 30 minutes or until hot throughout.
  • Store leftovers in airtight containers in the refrigerator for 3–4 days.
  • Freeze individual portions in freezer-safe containers for 2–3 months.