Spaghetti Pie

Course Main Course

Cuisine American, Italian Inspired

Keyword baked-spaghetti, spaghetti-pie-recipe, spaghetti-sauce

Prep Time 25

Cook Time 30

Stand time 10

Total Time 1 5

Servings servings

Calories 460kcal

Preheat oven to 350°F. Brush a 10-inch deep dish cast iron skillet, pie dish or oven safe skillet with olive oil. Set aside. (Alternately, you can use a deep 10-inch pie pan, or a 9x9-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 skillet, cook ground beef, sausage and diced onions in a couple drizzles of olive oil over medium-high heat. 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 sauce, 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 5-10 minutes, then cut and serve.

Spaghetti - You can make this recipe with thin spaghetti noodles, angel hair pasta or classic spaghetti.
Protein - You can use ground chicken or ground turkey in place of hamburger.
Pasta Sauce - You can use your favorite brand and flavor of marinara sauce. I use Bertolli Four Cheese pasta sauce.
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.