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Ultimate Easy Baked Spaghetti Pie

A close-up, appetizing slice of baked spaghetti pie featuring layers of pasta, meat sauce, and melted cheese, garnished with parsley.
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A simple, hearty baked spaghetti pie recipe featuring layers of pasta, meat sauce, and three types of cheese, perfect for family dinners or potlucks.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie plate or springform pan.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground meat and onion. Cook until the meat is browned and the onion is soft, about 5 to 7 minutes. Drain off any excess grease.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the marinara sauce, oregano, and basil. Simmer for 5 minutes. Remove from heat.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan cheese, salt, and pepper. Mix until smooth.
  6. In a large bowl, toss the drained spaghetti with half of the meat sauce until evenly coated.
  7. Press half of the sauced spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
  8. Spread the ricotta mixture evenly over the spaghetti base.
  9. Sprinkle half of the mozzarella cheese over the ricotta layer.
  10. Spoon the remaining meat sauce over the mozzarella.
  11. Top with the remaining spaghetti mixture, pressing down gently. Sprinkle the remaining mozzarella and a little extra Parmesan cheese on top.
  12. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  13. Let the spaghetti pie rest for 10 minutes before slicing and serving.

Notes

  • For a firmer crust, mix one egg and 1/4 cup of Parmesan cheese directly into the spaghetti before pressing it into the pan.
  • You can prepare the entire pie, cover it, and refrigerate it for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking straight from the refrigerator.
  • This pie freezes well. Wrap tightly in plastic wrap and foil after cooling completely. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://tasteportfolio.com/easy-spaghetti-pie-recipe/