Spaghetti Pie Recipe

This Spaghetti Pie is a fun, hearty twist on classic spaghetti that’s baked into a cheesy, sliceable casserole. It has all the comfort of pasta night — savory meat sauce, gooey melted cheese, and perfectly cooked noodles — but baked into a pie that holds its shape. I make this when I want something easy, filling, and guaranteed to please everyone at the table.

Why You’ll Love This Recipe

I love this recipe because it combines the simplicity of spaghetti with the structure of a baked dish. It’s great for make-ahead dinners or feeding a crowd, and the leftovers are even better the next day. The crispy edges, the cheesy top, and the layered meat sauce make every bite rich, cozy, and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti noodles

• Ground beef or Italian sausage

• Onion, chopped

• Garlic, minced

• Marinara or spaghetti sauce

• Eggs

• Grated Parmesan cheese

• Ricotta or cottage cheese

• Mozzarella cheese, shredded

• Salt and black pepper

• Italian seasoning

• Olive oil or cooking spray

Directions

1. I start by cooking the spaghetti until al dente, then draining and letting it cool slightly.

2. In a skillet, I brown the ground beef or sausage with chopped onion and garlic. Once fully cooked, I drain any excess fat and stir in the marinara sauce, seasoning it with salt, pepper, and Italian seasoning.

3. In a bowl, I whisk together the eggs and Parmesan, then toss them with the cooked spaghetti. This helps bind the noodles and gives the “pie” its structure.

4. I press the spaghetti mixture into a greased pie dish or baking dish to form a crust.

5. I spread a layer of ricotta or cottage cheese over the crust, then spoon the meat sauce on top.

6. I sprinkle shredded mozzarella over everything and bake at 375°F for about 25–30 minutes, or until the cheese is melted and bubbly.

7. I let it cool for 5–10 minutes before slicing so it holds its shape when served.

Servings and timing

This recipe makes about 6–8 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I mix chopped spinach into the ricotta for a veggie boost, or add red pepper flakes to the meat sauce for a little heat. I’ve also used gluten-free spaghetti or substituted turkey sausage for a lighter version. For a vegetarian option, I skip the meat and load the sauce with mushrooms, zucchini, and bell peppers.

storage/reheating

I store leftovers tightly covered in the fridge for up to 4 days. To reheat, I use the oven or microwave until hot all the way through. It also freezes well — I wrap individual slices or the whole dish in foil and freeze for up to 2 months. I thaw in the fridge overnight before baking again.

FAQs

Can I use a different type of pasta?

Yes, I’ve used angel hair, linguine, or even penne in a pinch. I just make sure not to overcook it before baking.

Do I have to use ricotta?

No — cottage cheese works just fine, and I’ve even used a layer of cream cheese blended with herbs for a creamy twist.

Can I make this ahead of time?

Absolutely. I assemble the whole pie ahead of time and store it in the fridge for up to 24 hours before baking.

How do I get clean slices?

Letting it rest for about 10 minutes after baking helps it firm up so I can slice it cleanly like a pie.

What’s the best baking dish to use?

I usually use a 9-inch deep pie dish or a 9×9 square baking dish. A springform pan also works great for slicing and serving.

Conclusion

This Spaghetti Pie is one of those recipes that’s as fun to make as it is to eat. It’s a creative way to serve pasta that’s comforting, cheesy, and totally crowd-pleasing. Whether I’m making dinner for my family or prepping a meal to share, this baked pasta “pie” always earns a spot on the table.