This pie has all of the flavors of spaghetti night in one delicious pie-shaped serving.
I suspect that spaghetti pie was invented to use leftovers from spaghetti night. This recipe is so good that it warrants being made for its own sake.
![Spaghetti Pie Slice of spaghetti pie on plate with fork.](https://cookthestory.com/wp-content/uploads/2018/06/Spaghetti-Pie-660x990.jpg)
Making Spaghetti Pie
The crust of this pie is made by adding eggs and Parmesan cheese to pre-cooked spaghetti noodles and pressing the mixture into a deep-dish pie pan. This is a great way to get the kids involved in helping with dinner. A layer of creamy ricotta cheese is spread over the noodles. And, a tomato-based meat sauce creates the filling with a layer of mozzarella cheese acting as the crust.
Here is a timesaving tip that I use for this dish – I make the meat sauce a day or two ahead of time and keep it in the refrigerator. When I am ready to make the dish, all I need to do is make the pasta, add the eggs and Parmesan for the crust, grab the ricotta tub and the pre-shredded mozzarella out of the fridge, assemble and bake it. The hardest part is waiting for the water to boil.
I think this makes a pretty impressive presentation out of the oven. The cheese is all bubbly and gooey; some of the spaghetti noodles have browned slightly and become a little crispy; and the meat sauce has turned this deep, rich red.
The pie makes 8 generous servings so make sure you invite a couple of friends over for this fun variation on spaghetti night. When we are all sitting at the table, I sprinkle the pie with a little Parmesan and pass chili flakes for people who like a little extra spice. The spaghetti pie is great on its own, or you can serve a nice fresh green salad as a side.
I really hope that you make this one of your weeknight traditions. – Christine :)
Print![](https://cookthestory.com/wp-content/uploads/2018/06/Spaghetti-Pie-1392x780-150x150.jpg)
Spaghetti Pie
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
DESCRIPTION
This pie has all of the flavors of spaghetti night in one delicious pie-shaped serving.
Ingredients
- 2 eggs, whisked
- 2 Tbsp. olive oil, divided
- 1/2 cup Parmesan cheese, divided
- 8 oz. cooked spaghetti noodles
- 1 cup ricotta
- 1/2 cup chopped onion
- 1/2 cup grated carrot
- 1 lb. ground beef (can substitute turkey or chicken)
- 2 and 1/2 cups canned crushed tomatoes
- 2 Tbsp. tomato paste
- 1/2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup grated mozzarella
- 1/4 cup flat-leaf parsley
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, combine the eggs, 1 tablespoon oil, and 1/4 cup of Parmesan cheese. Add the cooked spaghetti and toss gently to coat the noodles.
- In a medium bowl, stir ricotta cheese and remaining 1/4 cup Parmesan cheese.
- Press spaghetti mixture into a greased 9-inch, deep-dish pie pan making sure to press up the sides to form the crust. Spread ricotta cheese mixture over the bottom of the crust.
- In a large skillet, over medium-high heat add the remaining 1 tablespoon oil. When hot, add the onion and carrots. Cook until onion is translucent. Add ground beef and cook through, about 5 minutes.
- Add tomatoes, tomato paste, garlic powder, oregano, basil, salt, and pepper. Stir.
- Reduce heat to low and simmer for 10 minutes. Spread the turkey mixture over the spaghetti crust and top with mozzarella.
- Bake for 35 – 40 minutes. Cheese will be bubbly and will just be starting to brown.
- Allow to cool for 10 minutes, garnish with parsley, and cut into 8 wedges.
![Spaghetti Pie](https://cookthestory.com/wp-content/uploads/2018/06/spaghetti-pie-.jpg)
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