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Spaghetti Pie is a cozy, homey baked pasta casserole that takes all the flavors you love from spaghetti and meatballs and turns them into a fun, sliceable pie! This version is rich, cheesy, and comforting, with simple pantry-friendly ingredients and a built-in pasta “crust” that gives the dish structure and comfort food charm.
For another pie you can eat for dinner, you’ve got to make this Bisquick Cheeseburger Pie! It’s a reader favorite. This Chicken Pot Pie Casserole is cozy and satisfying too.
Why you’ll love this cheesy spaghetti pie recipe!
This spaghetti pie recipe is such a fun twist on spaghetti and meatballs!
The cooked spaghetti is used to make a crust inside a pie dish. Then, the crust is filled with a layer of creamy ricotta, followed by hearty meat sauce. It’s a simple dinner idea that has a lasagna vibe, but my kids get way more excited to see this on the table. Like I said: it’s just fun!
There are so many reasons why you will love this recipe…
- Easy to Make: This is a simple recipe that feels fancy without a whole lot of effort. It is perfect for busy weeknights or impressing guests without breaking a sweat.
- Kid-Friendly Fun: Spaghetti pie is a hit with kids (and adults)! It turns ordinary spaghetti into something fun and exciting, making dinner time more enjoyable for everyone.
- Total Comfort Food: Combining pasta, meat sauce, and cheese into a cozy pie makes this dish the ultimate comfort food. It is hearty, filling, and satisfying for any occasion.
For another easy, kid-approved take on spaghetti and meatballs, try my Crock Pot Spaghetti. For a little Tex-Mex spin, you’ll love this Chicken Spaghetti and Taco Spaghetti.
Table of Contents
Spaghetti Pie Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Spaghetti – Any brand of spaghetti noodles will work!
- Eggs – These are essential for binding the casserole together, making it sliceable.
- Parmesan cheese – Use freshly grated parmesan cheese for the best flavor and melt.
- Ricotta cheese – I like to use whole milk ricotta, which is richer than skim.
- Ground beef – I use ground beef labeled 80/20 which means it is 20% fat and 80% meat. I like this grade as it is tender and juicy thanks to the higher fat percentage compared to leaner beefs.
- Pasta sauce – Make your own homemade pasta sauce or use your favorite store-bought jar!
- Mozzarella cheese – For that awesome gooey melt!
Variations
- Use ground turkey, Italian sausage, ground chicken in place of the ground beef. You can also skip the meat and use diced veggies in the sauce to make a vegetarian spaghetti pie.
- Replace the Italian seasoning in the ricotta filling with dried basil or dried parsley.
- Stir the ricotta filling ingredients into the pasta sauce rather than layering it into the pie dish. This will make the pie filling creamy, rich, and even easier to make!
How to Make Spaghetti Pie
- Prepare: Preheat the oven to 350ºF. Grease a 9″ deep-dish pie pan and set aside. Cook the spaghetti in a large pot of salted water according to the package directions. Drain and place in a large bowl.
- Make the Crust: Add the butter, egg and cheese to the spaghetti and toss everything together.
- Press into Dish: Press the spaghetti mixture into the prepared pie dish to make a crust.
- Make the Sauce: Add the olive oil to a large skillet and heat over medium heat. Add the ground beef and cook until browned. Stir in the tomato sauce, remove from the heat and set aside.
- Add the Ricotta Filling: In a separate bowl, combine all of the ingredients for the ricotta filling. Spread the filling across the bottom of the pie dish, on top of the spaghetti crust.
- Add the Sauce and Bake: Pour the beef sauce into the pie crust. Bake until the sauce is bubbling.
- Make It Cheesy: Remove the pie from the oven and sprinkle the mozzarella over the top then return the pie to the oven. Bake until the cheese is melted and browned.
- Cool and Serve: Cool the pie for about 10 minutes, and then enjoy!
Serving Suggestions
Spaghetti pie is a true meal all on it’s own. It is so hearty and filling! But if you want to add a little extra to your dinner, here are a few suggestions:
Storage and Reheating
- To Store: Keep leftover spaghetti pie in an airtight container in the fridge for up to 3-4 days. Make sure it’s fully cooled before storing it to maintain freshness and the best texture.
- To Freeze: If you want to freeze spaghetti pie, wrap the cooled pie tightly in plastic wrap and then in aluminum foil. It’ll stay good for up to 2-3 months in the freezer. Simply thaw it in the fridge overnight before reheating.
- To Reheat: Reheat slices of spaghetti pie in the oven at 350°F until warmed through. If you’re in a rush, you can microwave it for 1-2 minutes. I like to use the oven to keep the crust crispy!
Frequently Asked Questions
Yes, as long as the spaghetti is not overcooked and doesn’t have any sauce added to it.
Use a deep dish pie dish for making this spaghetti pie recipe. You need room to make it thick! If you don’t have a deep pie dish, a springform pan works well too.
Be sure to grease the dish very well before adding the crust. This also helps it get crispy!
Yes, you can! Use your favorite gluten-free spaghetti and be sure it’s cooked to al dente since it often tends to be softer than traditional pasta.
I like using a combination of mozzarella and Parmesan cheese for spaghetti pie, but an Italian blend also works for the topping.
More Baked Pasta Recipes You’ll Love
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Spaghetti Pie Recipe
Equipment
- 9" Deep Dish Pie Pan
- large skillet
- Large pot
- Wooden spoon or spatula
- Mixing bowl
- measuring spoons
- Measuring cup
Ingredients
Spaghetti Crust
- 8 ounces spaghetti
- 2 tablespoons salted butter
- 2 eggs
- ¾ cup grated parmesan cheese
Cheese Filling Layer
- 1 cup ricotta cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Meat Sauce Layer
- 1 teaspoon olive oil
- 1 pound ground beef
- 1 small onion diced
- 2 cups pasta sauce
- 1 cup shredded mozzarella cheese
Instructions
- Gather your ingredients. Preheat your oven to 350 degrees F. Grease a deep 9” pie dish.
- Cook the spaghetti according to the package directions. Drain and discard the cooking water, then add the spaghetti to a large bowl. Add the butter, eggs, and parmesan cheese to the bowl and toss everything together. Pour the mixture into the greased pie pan and press it into the bottom and sides of the pan to form a crust. It will be a little loose, but that is
- Add the olive oil to a large skillet and heat over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and there is no more pink, for about 10 minutes. Drain any fat from the skillet then stir in the pasta sauce. Set aside.
- In a separate bowl, combine all of the ingredients for the cheese-filling layer Stir well, then spread the mixture over the spaghetti crust.
- Pour the cooked saucy beef into the pie dish on top of the ricotta cheese mixture.
- Bake the spaghetti pie for 20 minutes. The sauce should be bubbling. Remove the pie from the oven and sprinkle with the shredded mozzarella cheese. Return the pie to the oven for 10 more minutes to melt and brown the cheese.
- Cool the spaghetti pie for about 10 minutes, then slice and serve!
Video
Notes
- Don’t overcook the spaghetti: Make sure to cook your spaghetti until it’s al dente so it holds its shape during baking and doesn’t turn mushy.
- Let it set: After baking, let the spaghetti pie rest for a few minutes before cutting into it. This helps the layers set and makes slicing easier.
- Swap out the pie dish: Try baking the pie in a springform pan instead of a pie dish. The springform pan makes for a cleaner, more impressive presentation when you pop the pie out and show off those perfect layers.
I may never make regular spaghetti again- this pie is so much more fun! Delicious and actually pretty easy too