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Ultimate Easy Baked Spaghetti Pie

A generous slice of 6-layer spaghetti pie topped with rich meat sauce and gooey melted mozzarella cheese.
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A simple, hearty baked spaghetti pie recipe that layers cooked spaghetti, rich meat sauce, and creamy cheese filling, creating a satisfying casserole perfect for family dinners or potlucks.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce (your favorite jarred or homemade)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie plate or springform pan.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, prepare the sauce. Heat olive oil in a large skillet over medium heat. Add ground meat and onion; cook until the meat is browned and the onion is soft. Drain off any excess fat.
  4. Stir in the minced garlic and cook for one minute until fragrant. Add the marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes. Remove from heat.
  5. In a medium bowl, combine the ricotta cheese, beaten egg, and 1/2 cup Parmesan cheese. Mix until smooth.
  6. In a large bowl, toss the drained spaghetti with about half of the meat sauce until evenly coated.
  7. Press about two-thirds of the sauced spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust-like base.
  8. Spread the ricotta mixture evenly over the spaghetti base. Sprinkle 1 cup of the mozzarella cheese over the ricotta layer.
  9. Spoon the remaining meat sauce over the mozzarella. Top with the remaining one-third of the sauced spaghetti, pressing down gently.
  10. Sprinkle the remaining 1 cup of mozzarella cheese and a light dusting of extra Parmesan cheese over the top.
  11. Bake for 30 to 35 minutes, or until the cheese is melted, bubbly, and lightly browned.
  12. Let the spaghetti pie rest for 10 minutes before slicing and serving.

Notes

  • For a firmer crust, you can mix 1/4 cup of breadcrumbs into the initial spaghetti layer before pressing it into the pan.
  • You can prepare the entire pie, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.
  • This recipe freezes well. Assemble completely, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Find it online: https://whiskdaily.com/easy-baked-spaghetti-pie-recipe/