Cheesy Spaghetti Pie
My cheesy spaghetti pie is loaded with rich, meaty spaghetti sauce and tons of cheese on a "crust" of spaghetti noodles. It's a fun, delicious reimagining of a classic dinner recipe.
If you love spaghetti, but it's getting a little "meh", then you've come to the right place. I make this spaghetti pie as an alternative to traditional spaghetti because it has all the great flavor my family loves, but it's an interesting take on the traditional dinner.
Why You'll Love This Cheesy Spaghetti Pie
- It's an easy recipe that's ready fast.
- It's full of traditional Italian flavors like meat sauce, pasta, and ricotta cheese.
- It's a hearty meal that satisfies the entire family.
Top Tip
Wrap your uncooked spaghetti in a towel before breaking it to keep pieces from flying all over your kitchen.
Ingredients
This recipe uses simple ingredients that you can find in your kitchen and at your local grocery store.
Everything you need is listed here, but you'll find the exact amounts in the recipe card at the end of the post.
Crust
- Spaghetti broken into 2-inch pieces
- Minced garlic
- Butter
- Parmesan cheese
- Egg
- Italian seasoning
Ricotta Layer
- Creamy ricotta cheese
- Egg
- Dried oregano
Meat Sauce
- Vegetable oil
- Small onion, chopped
- Ground beef
- Diced tomatoes
- Tomato paste
- Sugar
- Italian seasoning
- Salt
- Pepper
Cheese Topping
- 2 cups shredded cheese
Instructions
This recipe isn't any more difficult than making regular spaghetti. It only takes a few minutes and a few simple steps.
The highlights are listed here, but you'll find the exact instructions in the recipe card at the end of the post.
Crust Directions:
1: Break the pasta into pieces and cook it according to the package directions.
2: Mix the cooked spaghetti and remaining crust ingredients.
3: Press the mixture firmly into a greased 9-inch round cake pan or pie plate. Bake until set.
Ricotta Layer Directions:
1: Combine all the ricotta layer ingredients and mix thoroughly.
2: Spread evenly over the crust.
Meat Layer Directions:
1: Saute the onions until softened.
2: Add the ground beef and cook until no longer pink. Drain and return to the pan.
3: Add the diced tomatoes, tomato paste, and sugar and simmer until thickened. Then, add the Italian seasoning, salt, and pepper and mix.
4: Spread evenly over the ricotta layer.
5: Top the pie with cheese.
6: Bake until golden brown. Then, cool and serve.
Substitutions and Variations
- Any straight noodle can be broken up and used for the crust.
- Omit the ricotta center and add more spaghetti if you prefer.
- Try making the meat sauce with Italian sausage.
- Add red pepper flakes to a spicy kick.
Equipment
- Measuring cups and spoons
- Large pot
- Large skillet
- 9-inch cake pan or pie plate
Storage
Refrigerate this spaghetti pie for up to 3 days in an air-tight container. For longer storage, freeze it for up to 3 months in an air-tight, freezer-safe container. Defrost in the refrigerator overnight before reheating.
To reheat, place a slice on a microwaveable plate and heat at 30-second to 1-minute intervals until heated through.
What to Serve with Spaghetti Pie
Serve this spaghetti pie with a nice salad or vegetable and your favorite bread for an Italian feast.
Tips for the Best Spaghetti Pie
- Press the cooked noodle mixture firmly into the bottom of your pan to ensure it forms a cohesive crust.
- Be careful when spreading the meat sauce over the ricotta to avoid mixing it together.
- Cook your noodles to al dente so they retain their texture while being baked.
FAQ
Spaghetti pie is a variation of spaghetti that uses spaghetti as a crust and tops it with ricotta, meat sauce, and cheese.
Press them firmly into the bottom of the pan to ensure the noodles form a cohesive crust as it bakes.
Yes, you do. Even lean ground beef will release some grease when it cooks. It's important to drain it to prevent a greasy sauce.
Delicious Dinner Dishes
Cheesy Spaghetti Pie
This cheesy spaghetti pie is a delicious classic with a spaghetti noodle crust, rich meaty sauce, and tons of cheese.
Ingredients
- BOTTOM PASTA CRUST
- 6 ounces spaghetti broken into 2-inch pieces
- 1 tablespoon minced garlic
- 2 tablespoons butter
- 1 cup grated Parmesan cheese
- 1 egg
- 1 tbsp Italian seasoning
- MIDDLE RICOTTA LAYER
- 1 cup creamy ricotta cheese
- 1 egg
- 1 tsp dried oregano
- TOP MEATY LAYER
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 1 lb ground beef
- 14.5 oz can diced tomatoes
- 3 tbsp tomato paste
- 1 tsp sugar
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp pepper
- CHEESE TOPPING
- 2 cups shredded cheese
Instructions
Crust Directions:
- Preheat oven to 350ºF.
- When breaking pasta into 2-inch pieces, it does help to wrap handfuls tightly in a clean kitchen towel. This will allow you to break them without pieces flying all over.
- Prepare spaghetti according to package directions. Drain pasta.
- In a large bowl, combine cooked spaghetti, garlic, butter, Parmesan cheese, egg, and Italian seasoning.
- Press mixture into a greased 9-inch round cake cake or pie plate.
- Bake for 15 minutes or until crust is set.
Ricotta Layer Directions:
- In a medium bowl, combine ricotta, egg, and oregano. Spread mixture over baked crust.
Meat Layer Directions:
- Heat vegetable oil in a large skillet over medium heat. Add onions and cook for 3 minutes.
- Add ground beef and cook until lightly brown and no longer pink. This will take 6-8 minutes. Drain excess greased off.
- Add diced tomatoes, tomato pasta, and sugar. Simmer for about 5 minutes or until mixture thickens.
- Add Italian seasoning, salt, and pepper. Mix well.
- Spread meat mixture over top of ricotta layer.
Cheese Topping Directions:
- Sprinkle cheese over top. Bake for 25 minutes or until cheese is golden brown. If needed, you can broil briefly to darken the cheese if you desire.
- Cool for 15 minutes before serving.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 539Total Fat 34gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 14gCholesterol 161mgSodium 927mgCarbohydrates 22gFiber 3gSugar 4gProtein 36g
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