Spaghetti Pie

This cheesy Spaghetti Pie pairs perfectly with a fresh green side salad and warm garlic bread or breadsticks, turning an easy weeknight dinner into a hearty, Southern-style Italian feast the whole family will love.

Easy Spaghetti Pie Recipe

Baked spaghetti is one of my go-to meals for feeding my family. It’s hearty, comforting, and best of all, easy to prep ahead. You can assemble it in advance, stash it in the fridge, and bake it when dinnertime rolls around. My recipe for Pizza Baked Spaghetti is a casserole packed with all the bold, familiar flavors you’d expect from a supreme pizza, making it a great choice for feeding a crowd or planning ahead so there are leftovers to enjoy later.

This baked spaghetti pie recipe is smaller than a casserole, and always gets everyone to the table fast. With family-friendly Italian flavors and easy-to-find, budget-friendly ingredients, it’s perfect for busy weeknights. Unlike a large baked spaghetti casserole, this spaghetti pie makes a slightly smaller batch, making it just right for everyday dinners without sacrificing flavor or comfort.

Checkout this quick list of key ingredients you’ll need to make my Baked Spaghetti Pie Ricotta: (Scroll down for the full printable recipe card.)

• Spaghetti – Fully cooked to al dente spaghetti noodles form the pasta layer and “crust”.
• Beef – Lean ground beef and mild or spicy Italian sausage for a meaty flavor.
• Oil – Olive oil to cook onions and garlic.
• Sauce – One jar of your favorite prepared marinara sauce and tomato paste to thicken.
• Spices – Dry Italian seasoning, salt and crushed red pepper flakes amp up the taste.
• Whole Eggs – Whole egg binds the pasta making it easier to slice.
• Butter – Salted butter or unsalted butter for richness.
• Filling – Parmesan cheese and ricotta cheese.
• Cheese – Shredded mozzarella cheese for a melty cheesy flavor.
• Garnish – Parsley or fresh basil for fresh herby taste.

How to Make the Best Spaghetti Pie Recipe

• Heat Oven and Prepare Pan – Preheat oven and brush a 10 inch deep dish oven safe skillet with olive oil. Set aside.
• Boil Spaghetti – Cook spaghetti per the package directions in salted water until al dente. Drain well.
• Cook Beef and Sausage – Cook ground beef, sausage and onions in a couple drizzles of olive oil until no pink remains. Add garlic, drain excess fat from pan.
• Make Sauce – Add marinara, tomato paste, Italian seasoning, salt and red pepper flakes. Taste, adjusting salt to your taste.
• Assemble – Toss spaghetti with butter while warm until butter has melted. Add eggs and Parmesan cheese, stir well. Press onto bottom and 1 inch up sides of skillet.
• Layer – Top with mozzarella cheese, ricotta and spaghetti sauce Top with final cup mozzarella cheese and Parmesan cheese.
• Oven – Baker per the baking time in the recipe until bubbly and golden brown.
• Stand Time – Let stand then cut and serve.

Kitchen Equipment to Make this Recipe for Spaghetti Pie

• 10-inch cast iron skillet or similar size oven safe skillet, deep dish pie dish or 9×9-inch baking pan.
• Pasta cooker and large pot.
• Large bowl.
• Chopping board and knife.
• Cheese grater.
• Measuring cups and spoons.

Recipe Variations, Tips and Substitutions

• Spaghetti – You can make this recipe with thin spaghetti noodles, angel hair pasta or classic spaghetti.
• Pasta Sauce – You can use your favorite brand and flavor of marinara sauce. I use Bertolli Four Cheese pasta sauce.
• Protein – You can use ground chicken or ground turkey in place of hamburger.
• Ricotta – You could use cottage cheese in place of ricotta.
• Don’t Overcook the Pasta – It’s important not to overcook the spaghetti initially for the best texture after baking. Keep in mind it will continue to cook in the oven and you don’t want mushy pasta.
• Cheese – I always prefer grating my own cheese. If you need a timesaver, you could use a pre shredded Italian blend of cheese in place of the mozzarella. You could also use provolone cheese or add Asiago cheese.
• Extra Sauce – After assembling the spaghetti pie, serve any leftover sauce warm on the side.
• Skillet – I use a cast iron skillet to make this pie. Should you choose to do so, it should be assembled in the skillet and baked, not chilled for the next day. You can use any oven safe skillet to make this spaghetti pie, it’s just not ideal to store food in cast iron as it could cause the skillet to rust.
• Freeze Extra Spaghetti – I often make 1 pound of spaghetti using half for this spaghetti pie recipe then cool and freeze the remainder for another meal on a different day. Again, keep in mind it shouldn’t be overcooked initially so it will maintain it’s texture when reheated.

Storage and Leftovers

• Make-Ahead Tip – The spaghetti sauce can be prepared in advance and chilled for up to 2 days or frozen for up to 2 months.
• Leftovers – Store leftover spaghetti pie in an airtight container (if baked in cast iron) covered with foil or plastic wrap in the refrigerator for up to 3 days.
• Reheating – Reheat in single servings in the microwave or in a preheated oven (350 degrees f) for 20 minutes or just until heated through.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Style Spaghetti Recipes to Make

Skillet pasta and spaghetti recipes, whether they’re baked or made entirely on the stovetop, remain one of my go-to supper options. Other delicious pasta recipes you may like to try:

• Add a little kick to your spaghetti menu with this recipe for Cowboy Spaghetti.
• One Pot Spaghetti with Meat Sauce takes the stress out of meal time.
• Spaghetti Carbonara made with leftover ham (Classic carbonara uses bacon, you can use it in this recipe, too!)
• Italian Spaghetti Salad is a cold salad  that eats like a complete meal.
• Rotel Chicken Spaghetti will bring the heat to dinner.
• Classic Spaghetti and Meatballs done my way.
• Vegetarian Spaghetti from Family Food on the Table.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Pasta Pot
• Cheese Grater
• Kitchen Utensils