Why You’ll Love Spaghetti Pie Recipe Recipe
Spaghetti Pie is the perfect comfort food with a twist! The spaghetti crust provides a unique texture that holds together perfectly, and the flavorful filling makes every bite satisfying. With its cheesy, savory layers, it’s like a combination of baked pasta and a cheesy casserole all in one. You can make it ahead of time, serve it hot from the oven, and even enjoy leftovers. Whether you’re feeding a crowd or looking for a cozy meal, this recipe delivers on taste and simplicity.
Ingredients
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8 oz spaghetti
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1 tbsp olive oil
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1 lb ground beef or turkey
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 (24 oz) jar marinara sauce
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1 tsp dried basil
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1/2 tsp dried oregano
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1/4 tsp red pepper flakes (optional)
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1 cup ricotta cheese
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1 1/2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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2 large eggs
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Salt and pepper, to taste
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Fresh basil or parsley, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a 9×9-inch baking dish with cooking spray or butter.
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Cook the spaghetti according to the package instructions until al dente. Drain the pasta and toss it with olive oil to prevent sticking. Set aside.
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In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey, cooking until browned and fully cooked, breaking it up into crumbles as it cooks. Drain any excess fat.
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Add the chopped onion and garlic to the skillet with the meat and cook until softened, about 3-4 minutes.
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Stir in the marinara sauce, basil, oregano, and red pepper flakes (if using). Simmer the sauce for about 5-7 minutes, allowing the flavors to blend. Season with salt and pepper to taste.
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In a separate bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, and eggs. Mix well until smooth and creamy.
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In the prepared pie dish, spread the cooked spaghetti evenly across the bottom, pressing it down to form a crust.
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Spread the ricotta mixture over the spaghetti crust in an even layer.
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Top the ricotta layer with the meat sauce, spreading it evenly over the top.
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Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the meat sauce.
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Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
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Remove from the oven and let it cool for a few minutes before slicing.
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Garnish with fresh basil or parsley if desired, and serve hot.
Servings and Timing
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Servings: 6-8
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Prep Time: 15 minutes
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Cook Time: 40 minutes
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Total Time: 55 minutes
Variations
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Vegetarian version: Skip the meat and use a vegetable-based marinara sauce. You can add sautéed mushrooms, zucchini, and spinach to the ricotta filling for extra vegetables.
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Gluten-free version: Use gluten-free spaghetti or another gluten-free pasta variety to make this dish gluten-free.
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Add-ins: Add sautéed bell peppers, olives, or a sprinkle of crushed red pepper flakes to give the pie more flavor and texture.
Storage/Reheating
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Storage: Leftover spaghetti pie can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat individual slices in the microwave for 1-2 minutes or bake in the oven at 350°F for about 10 minutes, until warmed through.
FAQs
1. Can I make Spaghetti Pie ahead of time?
Yes, you can prepare the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Simply bake it when you’re ready to serve.
2. Can I use a different type of cheese?
Absolutely! You can substitute ricotta with cottage cheese, and mozzarella can be replaced with provolone or any cheese that melts well.
3. Can I freeze Spaghetti Pie?
Yes, this dish freezes well. Assemble the pie (but don’t bake it) and store it in the freezer. When you’re ready to eat, bake it from frozen at 375°F for about 45-50 minutes, or until bubbly and cooked through.
4. Is Spaghetti Pie spicy?
The recipe as written isn’t particularly spicy, but you can easily adjust the heat by adding red pepper flakes or spicy sausage to the sauce if desired.
5. Can I use chicken instead of beef?
Yes, ground chicken or turkey can easily be substituted for beef in this recipe. Ground chicken provides a lighter option.
6. Can I make this recipe with other pasta shapes?
Yes, you can use other pasta shapes like penne, rigatoni, or fusilli. Just cook the pasta to al dente before assembling the pie.
7. How do I keep the spaghetti crust from becoming too dry?
Make sure to toss the cooked spaghetti with a bit of olive oil to keep it moist and prevent it from drying out while baking.
8. Can I add more vegetables to the pie?
Absolutely! Feel free to add sautéed vegetables such as spinach, mushrooms, zucchini, or bell peppers to the ricotta layer for added nutrition.
9. How do I make sure the pie holds together when I slice it?
Let the spaghetti pie cool for 5-10 minutes before slicing. This will help the layers set and make for cleaner slices.
10. Can I use homemade sauce instead of marinara?
Yes, you can use homemade marinara sauce if you prefer. Just make sure it’s thick enough to support the layers of the pie.
Conclusion
Spaghetti Pie is the perfect comfort food dish that combines the best of baked pasta and casserole. With its cheesy, savory filling and spaghetti crust, it’s a great way to enjoy a hearty meal that is both satisfying and delicious. This recipe is versatile, allowing you to make it your own with different cheeses, vegetables, or meats. Whether you make it ahead of time or serve it fresh from the oven, Spaghetti Pie is sure to be a hit at your dinner table.
Spaghetti Pie Recipe
This Spaghetti Pie recipe is a savory, cheesy delight that turns your favorite pasta dish into a comforting, baked pie. With a crispy pasta crust, layered with marinara sauce, ground beef, and melted cheese, this dish is perfect for a family dinner or a fun twist on classic spaghetti.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: Italian-inspired
Ingredients
- 8 oz spaghetti pasta
- 1 tbsp olive oil
- 1 lb ground beef (or turkey for a leaner option)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce (or homemade tomato sauce)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 large eggs, beaten
- 1 1/2 cups ricotta cheese (or cottage cheese)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar-sized baking dish.
- Cook the spaghetti according to package directions, drain, and set aside. Drizzle with olive oil to prevent sticking.
- In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic, cooking for another 3-4 minutes until softened.
- Stir in the marinara sauce, dried basil, oregano, salt, and pepper. Simmer for 5-10 minutes, allowing the flavors to combine.
- In a large bowl, combine the cooked spaghetti, beaten eggs, ricotta cheese, 1/2 cup mozzarella cheese, and Parmesan cheese. Stir well to combine, creating a cheesy pasta mixture.
- Pour the pasta mixture into the prepared pie dish, pressing it down gently to form a “crust” for the pie.
- Spread the meat sauce mixture evenly over the pasta.
- Top the pie with the remaining mozzarella cheese and cheddar cheese (if using).
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the cheese is bubbly.
- Let the spaghetti pie cool for 5 minutes before slicing. Garnish with fresh basil or parsley if desired.
Notes
- For a vegetarian version, omit the ground beef and add sautéed vegetables like mushrooms, zucchini, or spinach.
- You can make this dish ahead of time and store it in the fridge for up to 2 days before baking.
- Feel free to swap out the ricotta for cream cheese for a creamier texture.
