Serve this cheesy Spaghetti Pie with a crisp green salad and warm garlic bread, and you’ll enjoy an Italian feast any day of the week.
Pasta Forms the Basis of this Spaghetti Pie
Baked spaghetti is a favorite dish for me to make for my boys. Not only is it delicious, it’s one of those dishes that can be assembled in advance, popped into the fridge and baked when we’re ready to eat. My recipe for Pizza Baked Spaghetti features a combination of flavors you may enjoy on a supreme pizza and is ideal when serving a larger group of people or, when you want extra so there’s leftovers to enjoy. This spaghetti pie, makes a slightly smaller amount ideal for weekday dining.
- It’s important not to overcook the spaghetti initially for the best end result. Keep in mind it will continue to cook in the oven.
- The sauce can be prepared in advance and chilled for up to 2 days or frozen for up to 2 months.
- 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.
- I often make 1 lb of pasta, using half for this dish 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.
Other Spaghetti Recipes to Try
Skillet meals, whether they’re baked or made entirely on the stovetop, remain one of my go-to meal options. Other pasta dishes you may like to try:
- Cowboy Spaghetti
- One Pot Spaghetti with Meat Sauce
- Spaghetti Carbonara made with leftover ham (Classic carbonara uses bacon, you can use it in this recipe, too!)
- Italian Spaghetti Salad
- Are you watching carbs? Checkout this recipe for Roasted Spaghetti Squash from Skinnytaste.
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Helpful Kitchen Items:
- 1 8 oz package dry spaghetti
- 1/2 lb lean ground beef
- 1/2 lb mild or spicy Italian sausage casings removed
- olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 24 oz jar prepared marinara sauce
- 1 6 oz can tomato paste
- 2 tsp dry Italian seasoning
- 1/2-1 tsp salt adjust to taste
- 1/2 tsp crushed red pepper flakes optional
- 1 Tbsp butter
- 2 large eggs lightly beaten
- 4 Tbsp grated Parmesan cheese divided
- 1 cup ricotta cheese
- 2 1/2 cups shredded mozzarella cheese divided
- chopped parsley or basil for garnishing
- Preheat oven to 350°F. Brush a 10 inch deep dish cast iron or oven safe skillet with olive oil. Set aside. (Alternately, you can use a deep 10 inch pie pan, or a 9 x 9 inch square baking pan sprayed with cooking spray.)
- Cook spaghetti per the package directions in salted water until al dente. Drain well.
- Meanwhile, in a large pot, cook ground beef, sausage and onion in a couple drizzles of olive oil. Cook for 6-8 minutes or until no pink remains. Add garlic, cooking for 1 minute longer. Drain excess fat from pan.
- To the skillet, add marinara, tomato paste, Italian seasoning, salt and red pepper flakes. Taste, adjusting salt to your taste. Simmer over medium heat for 15 minutes, then remove from heat. (This can be done in advance, then chilled until assembling.)
- To assemble: Toss spaghetti with butter while warm until butter has melted. Add eggs and 3 Tbsp Parmesan cheese, mix well. Press onto bottom and 1 inch up sides of skillet.
- Top spaghetti layer with 1/2 cup shredded mozzarella cheese. Spread ricotta over cheese. Top ricotta with 1 cup shredded mozzarella cheese. Pour 2-3 cups spaghetti sauce evenly on top, leaving a 1/2 inch border around the edge. Top with final 1 cup mozzarella cheese and 1 Tbsp Parmesan cheese.
- Place into oven. Bake for 30-40 minutes until bubbly and golden.
- Let stand for 10 minutes, then cut and serve.