Easy Spaghetti Pie

Easy spaghetti turned into a sliceable, cheesy pie—this Easy Spaghetti Pie is the kind of comfort food that hits the table hot, satisfying, and surprisingly simple. It takes everyday pantry pasta, three kinds of cheese, and a quick meat layer to make a family-friendly bake that works for weeknights, potlucks, and picky eaters alike. If you want to experiment with sauces alongside it, try brushing slices with an easy homemade barbecue sauce for a fun sweet-savory twist.

Why you’ll love this dish

This recipe turns plain spaghetti into a handheld, sliceable casserole that’s both familiar and a little novel—kids love it, adults appreciate the cheesy crust, and hosts enjoy the easy make-ahead potential. It’s budget-friendly (pasta + eggs + cheese), forgiving if you tweak quantities, and quick to assemble.

“My whole family fights over the last piece—it’s the perfect weeknight comfort food.” — a repeat reviewer

What makes it special:

• A stable pasta “crust” thanks to eggs and ricotta that bind the noodles.
• Three cheeses create creamy interior and a golden top.
• The meat layer adds texture and savory depth without complicated prep.

Step-by-step overview

You’ll cook the spaghetti, mix it with the egg-and-cheese binder, sear the ground meat, then layer everything in a pie dish and bake until set. Expect about 15 minutes of active prep (plus boiling pasta) and a 30–35 minute bake. Key moments to watch: cool the pasta slightly so the eggs don’t scramble, drain browned meat well to avoid soggy pie, and bake until the center is just set.

What you’ll need

• 8 oz spaghetti
• 2 large eggs
• 1 cup ricotta cheese (whole-milk ricotta gives the richest result)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (use a chunky sauce for extra texture or smooth for a neater top)
• 1/2 lb ground beef or Italian sausage (use sausage for more seasoning)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper, to taste
• Fresh basil for garnish (optional)

Substitution notes:

• For a lighter pie, swap part of the mozzarella for part-skim or use cottage cheese in place of ricotta (drain first).
• Gluten-free spaghetti works fine; adjust cooking time per package.
• For a vegetarian version, use crumbled tofu or a plant-based ground meat substitute and drain any excess moisture thoroughly.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or a small casserole dish.
2. Cook the spaghetti according to package instructions until al dente. Drain well and let cool a few minutes so the eggs don’t scramble when mixed.
3. In a large bowl, whisk the eggs until frothy. Add ricotta, mozzarella, Parmesan, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir until smooth.
4. Add the slightly cooled spaghetti to the cheese mixture and toss thoroughly so every strand is coated.
5. In a skillet over medium-high heat, brown the ground beef or sausage, breaking it into small pieces. Season lightly with salt and pepper. When cooked through, drain off excess fat—too much fat will make the pie greasy.
6. Spread the cooked meat in an even layer on the bottom of the prepared pie dish. Pack the spaghetti-cheese mixture on top, pressing gently to create a compact layer.
7. Spoon the marinara sauce over the spaghetti, smoothing to cover evenly. If you like a bubbled, cheesy top, sprinkle a little extra mozzarella now.
8. Bake for 30–35 minutes, until the edges are golden and the center is set (it should jiggle slightly but not be liquid).
9. Let the pie rest 5–10 minutes before slicing. Garnish with torn fresh basil and serve warm.

Pro timing tip: let it rest so the layers settle—slices cut cleaner and the center finishes setting.

Best ways to enjoy it

Serve slices with a crisp green salad and a few roasted vegetables for a complete meal. Crusty garlic bread or steamed broccoli are classic partners. For a playful pairing, offer little bowls of extra marinara or a spoonful of spicy syrupy sauce for those who like heat.

For another cheesy, comfort-casserole to rotate into your meal plan, try this crockpot cheddar chicken pot pie tortellini as a different make-ahead option.

Plating ideas:

• Slice into wedges and serve each with a spoonful of sauce and basil sprig.
• Make mini versions in muffin tins for party-friendly portions.
• Top individual slices with a fried egg for brunch-style decadence.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezing: Wrap whole pie or individual slices tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating oven method: Preheat to 350°F (175°C). Place pie in an ovenproof dish, cover with foil to keep moist, and heat for 15–25 minutes (longer for frozen/thawed) until the interior reaches 165°F.
• Reheating microwave method: Place a slice on a microwave-safe plate, cover lightly, and heat 60–90 seconds, checking and adding 30-second intervals as needed. Finish under the broiler for 1–2 minutes if you want the top crisped.

Food safety note: Ground meat should be cooked to 160°F before assembling. Always reheat leftovers until hot throughout.

Helpful cooking tips

• Cool the spaghetti slightly before mixing with eggs so you get a smooth binder instead of scrambled bits.
• Drain both the pasta and the browned meat well to prevent a watery pie. Paper towels are handy to absorb grease from meat.
• If your pie seems loose after baking, let it rest longer—the binders firm up as it cools.
• For a firmer crust, press the spaghetti into the dish tightly and use one extra egg. For a looser, creamier texture, reduce eggs by one.
• Use freshly grated Parmesan for better melt and flavor than pre-grated powders.

Creative twists

• Meat swaps: Use Italian sausage (mild or spicy), ground turkey, or a blend of beef and pork.
• Veg-forward: Sauté mushrooms, spinach, and bell peppers with garlic; drain and layer instead of meat.
• Flavor boosts: Stir chopped sun-dried tomatoes or chopped olives into the spaghetti mixture. Add red pepper flakes to the marinara for heat.
• Crust variations: Press the spaghetti into a pie tin lined with prosciutto for a salty layer, or top with panko mixed with melted butter for crunch.
• Mini pies: Make in muffin tins for individual servings—reduce bake time to 18–22 minutes.

Common questions

Q: How long does this take from start to finish?
A: Plan about 15–20 minutes active prep (boiling pasta included) and 30–35 minutes baking—roughly 50–60 minutes total.

Q: Can I make this ahead?
A: Yes—assemble, cover tightly, and refrigerate up to 24 hours before baking. For longer storage, bake then freeze slices or the whole pie.

Q: Is it freezer-friendly?
A: Absolutely. Freeze baked or unbaked (wrapped well) for up to 2 months. Thaw in the fridge overnight before reheating or finishing in the oven.

Q: Can I make it vegetarian or gluten-free?
A: Use plant-based meat substitute or extra veggies for a vegetarian version. Gluten-free spaghetti works fine—follow package cooking times.

Q: My pie was soggy—what went wrong?
A: Common causes: under-drained pasta, excess meat fat, or too much sauce. Drain well, pat meat dry, and spoon off extra sauce before baking.

Q: Can I use store-bought ricotta or should I make my own?
A: Store-bought ricotta works well; choose a full-fat variety for the creamiest results. Homemade ricotta also works and will be slightly fresher-tasting.

If you want guidance on reheating or adapting this to a slow-cooker one-dish meal, ask and I’ll walk you through the best method for your kitchen equipment.

Easy Spaghetti Pie

This Easy Spaghetti Pie transforms plain spaghetti into a sliceable, cheesy casserole that the whole family will love. It's a comforting dish that's budget-friendly and simple to prepare, ideal for weeknights and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 330 kcal

Ingredients

  

Main Ingredients

• 8 oz spaghetti Cook according to package instructions.
• 2 large eggs Whisk until frothy.
• 1 cup ricotta cheese Whole-milk ricotta gives the richest result.
• 1 cup shredded mozzarella cheese Reserve some for topping if desired.
• 1/2 cup grated Parmesan cheese Freshly grated is preferred.
• 1 cup marinara sauce Choose chunky for added texture.
• 1/2 lb ground beef or Italian sausage Use sausage for more flavor.
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper To taste.
• Fresh basil For garnish (optional).

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or a small casserole dish.
• Cook the spaghetti according to package instructions until al dente. Drain well and let cool for a few minutes.
• In a large bowl, whisk the eggs until frothy. Add ricotta, mozzarella, Parmesan, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir until smooth.
• Add the slightly cooled spaghetti to the cheese mixture and toss thoroughly.

Cooking

• In a skillet over medium-high heat, brown the ground beef or sausage, breaking it into small pieces. Season lightly with salt and pepper. Drain excess fat.
• Spread the cooked meat in an even layer on the bottom of the prepared pie dish.
• Pack the spaghetti-cheese mixture on top, pressing gently.
• Spoon the marinara sauce over the spaghetti, smoothing to cover evenly.
• Bake for 30-35 minutes, until edges are golden and center is set.
• Let the pie rest for 5-10 minutes before slicing. Garnish with fresh basil.

Notes

For a lighter pie, substitute part of the mozzarella for part-skim cheese. Gluten-free spaghetti works fine; ensure proper cooking time. For a vegetarian version, use crumbled tofu or plant-based meat substitutes.

Keyword Cheesy Casserole, Comfort Food, Easy Recipe, Family-Friendly, Spaghetti Pie