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Ultimate Easy Baked Spaghetti Pie

A thick, golden-brown slice of baked spaghetti pie layered with meat sauce and creamy cheese, served on a white plate.
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This recipe creates a hearty, cheesy baked spaghetti pie that holds its shape, making it perfect for family dinners or potlucks. It uses a simple egg binder to form a solid pasta crust.

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
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 large egg, lightly beaten
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese

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 meat 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 grease.
  4. Stir in the garlic, marinara sauce, oregano, and basil. Simmer for 10 minutes. Remove from heat.
  5. In a large bowl, combine the cooked, drained spaghetti, beaten egg, ricotta cheese, 1/2 cup Parmesan cheese, parsley, salt, and pepper. Mix until everything is evenly coated.
  6. Press about two-thirds of the spaghetti mixture firmly into the bottom and up the sides of the prepared pie plate to form a crust.
  7. Spread half of the meat sauce over the spaghetti base. Sprinkle with 1 cup of the mozzarella cheese.
  8. Spoon the remaining spaghetti mixture over the mozzarella layer. Top with the remaining meat sauce.
  9. Sprinkle the remaining 1 cup of mozzarella cheese and a little extra Parmesan cheese on top.
  10. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  11. Let the spaghetti pie rest for 10 minutes before slicing and serving.

Notes

  • For a firmer crust, you can bake the spaghetti shell for 10 minutes before adding the filling.
  • This dish freezes well; assemble completely, cover tightly, and freeze before baking. Thaw overnight before baking as directed, adding about 10 minutes to the bake time.
  • Use lean ground meat to reduce the amount of grease you need to drain after browning.

Nutrition

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