I first tasted spaghetti pie at a friend’s potluck and immediately wrote down every note I could. It’s that comforting, cheesy cross between lasagna and quiche that disappears fast and always gets asked for again. This spaghetti pie layers a buttery pasta crust with a creamy ricotta-cream cheese interior, savory meat sauce, and a blanket of mozzarella — perfect for feeding a crowd or turning weeknight dinner into something a little celebratory.
Why You’ll Love This Dish
Spaghetti pie takes pantry and refrigerator staples and turns them into a fuss-free, sliceable baked pasta that’s great for leftovers, kid-friendly dinners, and casual entertaining. It’s hands-off once assembled, reheats beautifully, and feels special without a lot of extra work.
“Made this for Sunday dinner — everyone loved how it sliced like a pie. The ricotta layer keeps it silky and the crust holds up for seconds.” — a home cook
This recipe is ideal when you want:
- A make-ahead main dish for busy evenings or potlucks.
- A budget-friendly meal that uses pantry pasta and a jarred or homemade meat sauce.
- A crowd-pleaser that’s easy to slice and serve to kids or guests.
Step-by-Step Overview
You’ll cook the spaghetti, toss it with butter, cheese, and eggs, and press it into a greased pie dish to form a “crust.” A mixed ricotta and cream cheese layer goes on next, followed by the meat sauce and shredded mozzarella. Bake until bubbling and let it rest briefly before slicing so the layers set.
This flow keeps the textures distinct: firm pasta crust, creamy cheese middle, saucy topping, and gooey melted cheese finish.
What You’ll Need
spaghetti, butter, parmesan cheese, eggs, ricotta cheese, cream cheese, herbs (e.g., parsley, basil), meat sauce (ground beef or sausage), mozzarella cheese
Notes and swaps:
- For a richer crust use extra parmesan or a tablespoon of olive oil with the butter.
- Choose ground beef or Italian sausage for the meat sauce; turkey or plant-based crumbles work too.
- Fresh basil and parsley are nice, but dried Italian seasoning is a fine shortcut.
How to Prepare It
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to the package directions, then drain and let it cool slightly so it’s easier to handle.
- In a large bowl, combine the warm spaghetti with melted butter, grated parmesan, and beaten eggs. Toss until every strand is coated and the mixture holds together.
- Grease a pie dish. Press the spaghetti mixture firmly into the dish, building up a rim so it resembles a pie crust.
- In another bowl, stir together ricotta, softened cream cheese, and chopped herbs. Spread this ricotta mixture evenly over the spaghetti crust.
- Spoon the savory meat sauce over the ricotta layer, spreading it to the edges.
- Finish with a generous layer of shredded mozzarella.
- Bake in the preheated oven for 25–30 minutes, until the cheese is melted, golden in spots, and bubbling.
- Remove from the oven and let the pie cool for 5–10 minutes before slicing and serving.
This order keeps the pie neat and helps the layers set so you get clean slices.
Best Ways to Enjoy It
Slice the spaghetti pie like a quiche and serve warm. Pair it with:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or a crusty baguette for mopping up sauce.
- Roasted vegetables (broccoli, Brussels sprouts) for a heartier plate.
Drink pairings: a medium-bodied red like Chianti or a fruity Zinfandel, or a chilled sparkling water with lemon for a non-alcoholic option.
Storage and Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze individual slices wrapped tightly in foil and placed in a freezer bag for up to 2 months.
- To reheat refrigerated slices: cover with foil and bake at 350°F (175°C) for 12–15 minutes or microwave covered for 1–2 minutes until heated through. For frozen slices, thaw overnight then reheat as above.
- Always reheat to an internal temperature of 165°F (74°C) when storing and reheating for food safety.
Pro Chef Tips
- Don’t overcook the spaghetti; al dente holds together better when pressed into the crust.
- Press the pasta firmly into the pie dish to prevent gaps and a crumbly slice. Use the back of a spoon or a flat-bottomed measuring cup.
- If your ricotta is very wet, drain it briefly in a fine sieve so the ricotta layer isn’t runny.
- Let the pie rest after baking — this helps the structure set and makes cleaner slices.
- For even browning, switch to broil for the last 1–2 minutes, watching carefully to avoid burning.
Creative Twists
- Vegetarian: Replace the meat sauce with a hearty mushroom ragù or a roasted vegetable marinara.
- Mexican-style: Use taco-seasoned ground beef, a pepper jack/mozzarella blend, and top with sliced jalapeños and cilantro.
- Breakfast twist: Add cooked breakfast sausage and fold in some sautéed spinach; serve with a dollop of marinara.
- Gluten-free: Use gluten-free spaghetti. Check labels for any dairy-free adaptations.
- Lighter version: Swap part-skim ricotta and mozzarella, and use lean ground turkey for the sauce.
Frequently Asked Questions
Q: Can I assemble this ahead of time?
A: Yes. Assemble the pie and refrigerate, covered, for up to 24 hours before baking. Add 5–10 minutes to the bake time if it’s very cold from the fridge.
Q: What size pie dish should I use?
A: A standard 9-inch pie dish or a similar shallow 9-inch round baking dish works well. A slightly larger dish will make a thinner pie.
Q: Can I use jarred sauce?
A: Absolutely. A good-quality jarred marinara or meat sauce speeds prep. Taste and adjust seasoning before layering.
Q: How do I prevent a soggy bottom?
A: Make sure the spaghetti is well-drained and mixed with the eggs and parmesan so it binds. Press it firmly into the dish and avoid an overly wet ricotta layer.
Q: Is this freezer-friendly?
A: Yes. Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
If you want more inspiration or alternate takes on this comfort-food favorite, check out a classic version at Baked Spaghetti Pie – Tastes Better From Scratch, or try another well-loved recipe and tips at Spaghetti Pie Recipe – Quick and Easy Comfort Food – Hostess At Heart.
PrintSpaghetti Pie
A comforting, cheesy cross between lasagna and quiche, perfect for feeding a crowd or a special weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian (if meat sauce is replaced)
Ingredients
- 8 oz spaghetti
- 2 tbsp butter
- 1/2 cup grated parmesan cheese
- 2 eggs, beaten
- 1 cup ricotta cheese
- 8 oz cream cheese, softened
- 2 tbsp chopped herbs (e.g., parsley, basil)
- 2 cups meat sauce (ground beef or sausage)
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to the package directions, then drain and let cool slightly.
- In a bowl, combine the warm spaghetti with melted butter, grated parmesan, and beaten eggs. Toss until well coated.
- Grease a pie dish and press the spaghetti mixture firmly into it to form a crust.
- In another bowl, stir together ricotta, softened cream cheese, and chopped herbs. Spread this mixture over the crust.
- Spoon the meat sauce over the ricotta layer and spread it evenly.
- Finish with a layer of shredded mozzarella on top.
- Bake for 25-30 minutes until the cheese is melted and golden.
- Remove from the oven and let cool for 5-10 minutes before slicing.
Notes
For a richer crust, use extra parmesan or a tablespoon of olive oil. Choose ground beef or Italian sausage for the meat sauce; turkey or plant-based crumbles are also good options.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg