Spaghetti Pie Recipe

Spaghetti Pie is the comforting marriage of pasta and casserole—where everyday ingredients transform into a dish that feels nostalgic, hearty, and unexpectedly elegant.

It’s a layered creation built from simple components: a golden, cheesy spaghetti “crust,” a creamy herb-scented ricotta center, and a robust meat sauce bubbling with rich tomato flavor. This dish is more than just a clever twist on spaghetti—it’s a homestyle classic that brings warmth to the table and joy to every bite.

Ideal for family dinners, potlucks, or meal prep, it’s structured like a pie but feeds like a feast.

Why People Will Love This Spaghetti Pie Recipe:

A Comfort Food Classic with a Twist: It transforms traditional spaghetti into a savory pie—familiar yet exciting, satisfying yet surprising.

Layered Flavor and Texture: From the buttery Parmesan spaghetti crust to the creamy ricotta center and rich meat sauce topping, every bite offers a new, balanced texture and taste.

Visually Impressive, Effortlessly Simple: It looks like a layered lasagna or quiche, but it’s easy to assemble with everyday ingredients—no special techniques required.

Perfect for Make-Ahead Meals: Spaghetti Pie holds its shape beautifully, making it ideal for prepping in advance, storing in the fridge, or reheating as leftovers without losing quality.

Family-Friendly and Crowd-Pleasing: Its cheesy, meaty, pasta-filled nature appeals to all ages, making it a reliable hit for family dinners, gatherings, or casual entertaining.

Key Ingredients:

Spaghetti: Not just the base, but the structural heart of the dish—when mixed with eggs and Parmesan, it transforms into a golden, crisp-edged crust that holds the pie together and adds subtle richness.

Eggs & Parmesan Cheese: These bind the crust, infusing it with a savory depth and ensuring it sets into a firm, sliceable foundation with just the right amount of salty nuttiness.

Ricotta Cheese: This creamy middle layer softens the dish with a mild, luxurious texture—its delicate flavor balances the acidity of the tomato sauce and the heft of the meat.

Ground Beef & Onion: Together, they form the robust protein layer that adds richness, heartiness, and savory satisfaction to every bite.

Pasta Sauce & Diced Tomatoes: A duo that delivers bold, tangy-sweet tomato flavor with body and depth—essential for tying all the layers together into one cohesive, comforting experience.

Mozzarella Cheese: The final touch—melted over the top to create a bubbling, golden crown that brings warmth, familiarity, and indulgence to the finished pie.

Expert Tips:

Undercook the pasta slightly: Boil the spaghetti just shy of al dente—it will continue cooking in the oven. This prevents the crust from becoming too soft and helps it hold its shape when sliced.

Cool the pasta before adding the egg mixture: Let the hot noodles cool slightly before mixing in the eggs and Parmesan. This prevents the eggs from scrambling and ensures a smooth, cohesive crust.

Press the crust firmly and evenly: Use the back of a spoon to firmly press the spaghetti mixture into the pie dish, forming an even layer up the sides. A well-formed crust prevents the filling from leaking and creates cleaner slices.

Drain excess fat from the meat sauce: After browning the beef, always drain off excess grease. This keeps the meat sauce rich without becoming oily, ensuring the pie layers stay defined and not soggy.

Simmer the meat sauce briefly: Letting the tomatoes and pasta sauce simmer with the beef allows the flavors to deepen and the sauce to thicken slightly—critical for avoiding a watery final dish.

Layer with intention: Spread the ricotta evenly and gently, avoiding pressing too hard into the crust. When adding the meat sauce, smooth it carefully so the structure stays intact during baking.

Let it rest before slicing: After baking, give the pie at least 10–15 minutes to cool slightly. This helps it firm up, making it easier to cut into neat, clean wedges without collapsing.

Bake on a sheet pan: Place the pie dish on a baking sheet to catch any potential overflow and make transferring it to and from the oven easier and safer.

Spaghetti Pie Recipe

Ingredients

For the Spaghetti Crust:

6 ounces spaghetti

2 tablespoons butter

2 eggs

½ cup grated Parmesan cheese

The Cheese Layer:

1 cup ricotta cheese

2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)

½ teaspoon dried basil (or 1 tablespoon fresh basil)

The Meat Sauce:

1 pound lean ground beef

½ small onion, diced

14.5 ounces canned diced tomatoes, drained

2 cups pasta sauce

For Topping:

1 cup shredded mozzarella cheese

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Lightly grease a deep-dish pie plate with cooking spray to avoid sticking.

Step 2:

Cook the spaghetti according to the instructions on the package. After draining, return it to the pot and mix in the butter until it’s melted.

Step 3:

In a small bowl, whisk the eggs with the grated Parmesan cheese. Add this egg mixture to the cooked spaghetti, stirring to coat all the noodles evenly. Press the spaghetti mixture into the prepared pie plate, forming a crust.

Step 4:

In a separate bowl, combine the ricotta cheese, parsley, and basil. Spread this mixture evenly over the spaghetti crust to form the second layer.

Step 5:

Heat a skillet over medium heat, then cook the ground beef and diced onion until the beef is browned and the onion softens. Drain off any excess fat.

Step 6:

Stir in the diced tomatoes (drained) and pasta sauce into the skillet with the beef and onion. Let it simmer for a few minutes to allow the sauce to thicken slightly.

Step 7:

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Spoon the meat sauce over the ricotta cheese layer, spreading it evenly.

Step 8:

Place the pie in the preheated oven and bake for 20-25 minutes, or until the spaghetti crust is set and the pie is hot throughout.

Step 9:

Remove the pie from the oven and sprinkle the shredded mozzarella cheese on top. Return the pie to the oven for another 5 minutes, or until the cheese is melted and bubbly.

Step 10:

Allow the pie to cool slightly before slicing and serving.

Important Notes When Making Spaghetti Pie:

Balance is key across layers: Each layer has a purpose—crisp spaghetti base, creamy ricotta center, hearty meat sauce top. Ensure none overpowers the others. Proper proportions create a cohesive and satisfying bite every time.

Ingredient quality matters: With minimal seasoning in each layer, the quality of your ricotta, Parmesan, and pasta sauce significantly impacts the flavor. Use whole milk ricotta and a well-balanced marinara or homemade sauce if possible.

Drain tomatoes and meat well: Excess liquid from canned tomatoes or ground beef can soak into the crust and cause sogginess. Draining both ensures a firm, sliceable pie with defined layers.

Let the eggs and ricotta come to room temperature: This helps them mix more evenly and bake more uniformly, especially in the cheese layer. Cold ingredients can lead to uneven cooking or texture separation.

Use a deep-dish pie plate or springform pan: A shallow pan may cause overflow or flattened layers. Deep sides support structure and allow generous filling without spills.

Don’t skip the rest period after baking: The pie needs time to set. Cutting too soon can cause the layers to slide and the crust to crumble. A 10–15 minute rest allows clean, beautiful slices and better flavor integration.

Reheats beautifully: Spaghetti Pie is one of those dishes that tastes even better the next day. Store leftovers tightly covered in the fridge and reheat in the oven or microwave for a comforting, no-effort meal.

How to Enjoy Spaghetti Pie After Cooking

Let It Rest Before Slicing

Once baked, allow the pie to cool for at least 10–15 minutes. This resting period helps the layers set and firms up the crust, making it easier to slice cleanly without falling apart.

Use a Sharp Knife and Gentle Pressure

Use a sharp serrated or chef’s knife to cut through the pie. Start from the center and work outward in even slices. A pie server or wide spatula helps lift slices without breaking the crust.

Serve with a Simple Side

Pair each slice with:

A crisp green salad dressed with olive oil and lemon
Roasted vegetables or garlic green beans
A warm piece of crusty bread or garlic toast

These simple sides balance the richness of the pie without overpowering it.

Garnish to Elevate

Top slices with freshly grated Parmesan, a sprinkle of chopped fresh basil or parsley, and a drizzle of extra virgin olive oil for extra aroma and visual appeal.

Store and Reheat Like a Pro

Refrigerate leftovers in an airtight container for up to 4 days. To reheat:

Oven method: Bake covered with foil at 350°F (175°C) for 15–20 minutes.
Microwave method: Heat slices on a microwave-safe plate for 1–2 minutes. Add a splash of water if it seems dry.

Enjoy as Next-Day Comfort Food

Spaghetti Pie reheats exceptionally well and often tastes better the next day as the flavors continue to meld. It’s perfect for lunchboxes, weeknight dinners, or late-night cravings.

Nutrition Information:

Based on approximately 1 serving (assuming the recipe yields 6 slices):

Note: This estimate includes the crust, ricotta layer, meat sauce, and mozzarella topping. Serving size and specific brands used may affect the actual values.

Frequently Asked Questions:

Can I make Spaghetti Pie ahead of time?

Yes, Spaghetti Pie is perfect for make-ahead preparation. Assemble all layers and cover tightly. You can refrigerate it uncooked for up to 24 hours, then bake as directed. Or bake it fully, let it cool, and reheat slices when ready to serve.

Can I freeze Spaghetti Pie?

Absolutely. Wrap the fully baked and cooled pie (or individual slices) tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through.

Can I use a different type of pasta?

Yes. While spaghetti works best for creating the “crust,” you can substitute with thin linguine or angel hair pasta. Avoid short or tubular pastas, as they won’t hold the pie shape as effectively.

How can I make this recipe vegetarian?

Simply omit the ground beef and replace it with sautéed mushrooms, lentils, or a meatless ground alternative. Use vegetable-based pasta sauce to maintain a full vegetarian profile.

Why did my crust fall apart when slicing?

This usually happens when the pie hasn’t rested long enough after baking. Let it cool for at least 10–15 minutes before slicing. Also, make sure the eggs and Parmesan were well combined with the spaghetti to help the crust set properly.

How do I keep the spaghetti crust from falling apart?

Make sure the cooked spaghetti is well coated with the egg and Parmesan mixture. Press it firmly into the pie dish, going up the sides to form a tight “shell.” Also, allow it to rest before slicing so the crust can fully set.

Do I need to pre-cook the meat sauce before baking?

Yes. Cooking the ground beef, onion, and sauce before assembling ensures the meat is fully cooked and the flavors are well developed. Raw meat won’t cook evenly inside the pie and could release too much moisture.

Should I drain the diced tomatoes?

Yes. Draining canned tomatoes is essential to avoid excess moisture in the meat sauce layer, which can lead to a watery pie and a soggy crust.

Can I use pre-shredded cheese?

While convenient, pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. For best results, shred fresh mozzarella and Parmesan yourself.

Why is it important to let the pie rest before serving?

Resting for 10–15 minutes allows the pie to firm up, making it easier to slice cleanly and keeping the layers from sliding apart. This step also helps the flavors settle and fully integrate.