Now, thirty years later, this spaghetti pie recipe has become my own family tradition. Last month, when Max had three friends over for a playdate, I was stuck for a quick dinner idea until I remembered Aunt Hannah's creation. As the kids watched me press the spaghetti into the pie plate, Max proudly announced, "My mom makes the BEST spaghetti pie recipe in the universe!" The way those children devoured every bite – even the picky eater who "hates everything" – confirmed that Aunt Hannah's recipe magic lives on.
Jump to:
Spaghetti Pie Recipe Ingredients
The Pasta Base:
- Spaghetti (regular thickness works best)
- Large eggs (for binding)
- Grated Parmesan cheese
- Butter
- Italian seasoning
- Garlic powder
The Filling:
- Ground beef or Italian sausage
- Onion and garlic
- Marinara sauce (homemade or jarred)
- Ricotta or cottage cheese
The Topping:
- Shredded mozzarella
- Additional Parmesan
- Fresh herbs (optional)
See recipe card for quantities.
Instructions for spaghetti pie recipe
Pasta Base Preparation:
- Cook 8 ounces spaghetti until just al dente (about 7 minutes)
- Drain well but don't rinse
- While hot, toss with 2 tablespoons butter until melted
- Let cool for 5 minutes
- Mix in 2 beaten eggs and ½ cup Parmesan
- Press into a 9-inch pie plate to form your "crust"
Creating the Filling:
- Brown 1 pound ground beef with diced onion
- Add 2 cloves minced garlic in the last minute
- Stir in 2 cups marinara sauce
- Simmer for 5 minutes to meld flavors
- Season to taste with Italian herbs
Perfect Assembly:
- Spread 1 cup ricotta or cottage cheese over pasta base
- Pour meat sauce over cheese layer
- Top with 1 ½ cups shredded mozzarella
- Sprinkle with extra Parmesan
Baking to Perfection:
- Bake at 350°F for 25 minutes covered
- Uncover and bake 10 more minutes until cheese is bubbly
- Let rest 10 minutes before slicing
- Cut into wedges like a pie
Substitutions
Pasta Options:
- Regular spaghetti → Whole wheat spaghetti
- Spaghetti → Linguine or fettuccine
- Traditional → Gluten-free pasta (reduce cooking time by 1 minute)
- Plain pasta → Leftover pasta already mixed with a little sauce
Protein Choices:
- Ground beef → Ground turkey or chicken
- Traditional → Italian sausage (adds amazing flavor)
- Meat → Plant-based crumbles
- Standard → Shredded rotisserie chicken
Cheese Variations:
- Ricotta → Cottage cheese (Max actually prefers this version)
- Mozzarella → Italian cheese blend
- Regular → Dairy-free alternatives
- Parmesan → Romano or Asiago
Sauce Options:
- Marinara → Meat sauce you already have
- Traditional → Vodka sauce for a creamy twist
- Regular → Arrabbiata for some heat
- Jarred → Homemade (when I have time)
Spaghetti Pie Recipe Variations
Pizza Pie Spaghetti:
- Add pepperoni slices on top
- Mix in oregano and basil
- Sprinkle with pizza seasoning
- Add black olives if desired
Taco Spaghetti Pie:
- Season beef with taco seasoning
- Use cheddar instead of mozzarella
- Add a layer of crushed tortilla chips
- Serve with salsa and sour cream
Breakfast Spaghetti Pie:
- Max's Saturday morning creation!
- Use breakfast sausage in the sauce
- Add scrambled eggs to the cheese layer
- Top with hash browns before the cheese
Veggie-Packed Version:
- Mix spinach into the ricotta layer
- Add sautéed mushrooms and bell peppers
- Sprinkle with shredded carrots or zucchini
- Perfect for sneaking in vegetables
Equipment For Spaghetti Pie Recipe
- 9-inch pie plate (glass works best)
- Large pot for cooking pasta
- Colander for draining
- Skillet for meat sauce
- Mixing bowls
- Measuring cups and spoons
Storage Tips
Refrigerator Storage (3-4 days):
- Cool completely before refrigerating
- Cover tightly with foil or plastic wrap
- Reheat individual slices in microwave for 1-2 minutes
- Reheat whole pie (covered) at 325°F for 20 minutes
Freezer Options (up to 2 months):
- Cool completely
- Wrap tightly in plastic wrap, then foil
- Label with date and baking instructions
- Thaw overnight in refrigerator before reheating
Make-Ahead Strategies:
- Prepare everything but don't bake
- Refrigerate for up to 24 hours
- Add 10-15 minutes to baking time when cooking from cold
- Add fresh cheese topping just before baking
Why You'll Love This Spaghetti Pie Recipe
After making this dish for countless soccer team dinners and family gatherings, I can promise it'll become a regular in your meal rotation. The magic of this spaghetti pie recipe comes from its versatility and crowd-pleasing nature. You can prepare it entirely ahead of time and simply bake when needed. It stretches a small amount of ingredients into a satisfying meal that feeds a crowd on a budget. The crispy edges and creamy middle create the perfect texture contrast that even picky eaters love - Max's friend Tyler, who normally picks everything apart, always cleans his plate!
Top Tip
The journey to perfect spaghetti pie recipe wasn't a straight path in our kitchen. For months after discovering this dish, I experimented every Sunday afternoon while Max watched cartoons in the next room, tweaking one element at a time until we found the magic formula. I learned that cooking your pasta exactly one minute less than package directions creates that ideal al dente base that holds its shape when baked. Too soft, and you'll end up with mushy pie; too firm, and the eggs won't bind it properly.
The real game-changer came when I started tossing the hot pasta with butter before adding the eggs. This simple step creates a protective coating on each strand, resulting in a silky texture that binds beautifully without becoming rubbery. I always let the pasta cool for exactly five minutes after this - warm enough to help melt the cheese, but not hot enough to scramble the eggs.
Mother's Special Touch
The heart and soul of this spaghetti pie recipe comes from an unexpected source - my mother's lasagna technique that I've adapted over the years. Mom always taught me that Italian cooking is less about precise measurements and more about feeling and intuition. "Let the ingredients talk to you," she'd say while adding an extra handful of cheese or a splash of wine to her sauce. When Max was just four, she showed him how to listen for the "happy bubbling" of a perfect sauce, creating a memory that's lasted years.
Her real genius was in layering flavors. While most recipes call for simply mixing everything together, Mom taught me to create distinct layers - seasoning each component separately before combining them. The egg mixture gets a pinch of nutmeg; the pasta gets tossed with butter and herbs while hot; the sauce simmers with a bay leaf that's removed before assembly. These small steps create remarkable depth that makes people wonder what your secret might be.
Perhaps her most valuable lesson was patience. "You can't rush good food," she'd remind me, especially when I tried to serve the spaghetti pie recipe immediately after baking. Those ten minutes of resting allow the eggs to fully set and the flavors to settle. It's the difference between a messy plate of pasta and a perfect wedge that showcases all your loving work. Every time Max and I make this recipe, we're not just creating dinner - we're continuing a tradition of kitchen wisdom passed down through generations.
FAQ
Can spaghetti pie be made ahead of time?
Absolutely! This spaghetti pie recipe is perfect for make-ahead meals. You can assemble the entire dish up to 24 hours before baking - just cover and refrigerate. When ready to cook, add about 10-15 minutes to the baking time if starting from cold. For even longer prep, you can freeze the assembled pie for up to 2 months, then thaw overnight before baking.
Where did spaghetti pie originate?
spaghetti pie recipe emerged as a creative casserole in mid-20th century American kitchens. It's part of a tradition of Italian-American fusion dishes that adapted Old World recipes with New World practicality. Unlike authentic Italian timballo or pasta pie, our simpler American version was developed by home cooks looking to transform leftover pasta into something new and exciting for their families.
Does spaghetti pie freeze well?
Yes! This has been my go-to freezer meal for years. The key is freezing it before baking - assemble completely, wrap tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. If you want to freeze leftovers, wrap individual slices for quick microwave meals when you're short on time.
What's the difference betweenspaghetti pie recipe and baked spaghetti?
The main difference is texture and structure. spaghetti pie recipe uses eggs to bind the pasta into a sliceable "crust" that holds its shape when cut. Traditional baked spaghetti doesn't include eggs and has a looser, casserole-like consistency. Spaghetti pie is typically made in a round dish and cut into wedges, while baked spaghetti is usually prepared in a rectangular pan and scooped to serve.
Ready to Serve Up Some Magic!
Now you have all the secrets to creating perfect spaghetti pie recipe - from the essential ingredient tips to Mom's special layering technique and Max's accidental Worcestershire discovery. This versatile family dinner proves that the most memorable meals often come from simple ingredients and a little kitchen creativity.
When you're looking for more delicious comfort food, try our Delicious Strawberry Rhubarb Pie Recipe that perfectly balances sweet and tart flavors. Need something simpler? Our Easy Blueberry Pie Recipe comes together in minutes but tastes like you spent all day in the kitchen. And for a nostalgic treat that never fails to impress, our Easy Egg Custard Pie Recipe brings back the flavors of grandma's kitchen with half the effort!
Share your spaghetti pie recipe success! We love seeing your creations and hearing about your own special touches!
Rate this recipe and join our growing community!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Spaghetti Pie Recipe
spaghetti pie recipe
Equipment
- 9-inch pie plate (Glass works best for even cooking.)
- Large pot (For cooking pasta.)
- Colander (For draining pasta.)
- Skillet (For cooking meat sauce.)
- Mixing bowls (For combining pasta and ingredients.)
- Measuring cups and spoons (For accurate ingredient measurements.)
Ingredients
Pasta Base:
- 8oz ounces Spaghetti Regular - thickness works best.
- 2 large Eggs - Beaten.
- ½cup cup Parmesan cheese - Grated.
- 2tbsp tablespoon Butter - Melted.
- 1tsp teaspoon Italian seasoning - To taste.
- ½tsp teaspoon Garlic powder - To taste.
Filling:
- 1lb pounds Ground beef or Italian sausage - Cooked and browned.
- 1 medium Onion - Diced.
- 2cloves cloves Garlic - Minced.
- 2cups cups Marinara sauce - Homemade or jarred.
- 1cup cup Ricotta or cottage cheese - Your choice of cheese.
Topping:
- 1 ½cups cups Shredded - mozzarella
- ¼cup cup Parmesan cheese - Grated for sprinkling.
- Optional - Fresh herbs - Basil or parsley for garnish.
Instructions
- Brown the ground meat
- Add garlic and marinara sauce to the meat
- Let the sauce simmer for 5 minutes
- Spread the ricotta or cottage cheese over the pasta
- Pour the meat sauce over the cheese
- Top with shredded mozzarella
- Bake the pie at 350°F for 25 minutes, then uncover and bake for 10 more minutes
- Let the pie rest for 10 minutes before slicing
Leave a Reply