Spaghetti Pie

Fall is a time when the cool air makes the body crave hearty meals. Spaghetti Pie in my book is one such hearty dish. It’s a cross between lasagna and spaghetti that is indulgent and filling, as well as much easier to make. This is a kid friendly dish as well. I think most children love spaghetti and you can get them to fill up on the added ingredients of a lasagna with Spaghetti Pie.  Serve this dish with a salad or vegetables and some garlic bread to complete the meal.
Spaghetti Pie


6 oz. spaghetti, cooked

2 Tbsp. olive oil

2 eggs, well beaten

3/4 cup (3 oz.) Shredded Parmesan Cheese, divided

1 cup Whole Milk Ricotta Cheese

1 cup pasta sauce

1/2 cup (2 oz.) Shredded Mozzarella Cheese

1/4 cup mixed Cheddar Cheese


  1. Preheat oven to 350°F.
  2. Toss cooked spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese.
  3. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.
  4. Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350°F oven 25 minutes.
  5. After baking 25 minutes top with Mozzarella and Cheddar cheese. Bake 5 minutes more or until cheese is melted.
  6. Sprinkle with remaining Parmesan cheese.
  7. Cool 10 minutes before cutting.


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