Anastasia Rice January 10, 2026

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Easy Spaghetti Pie Recipe, Spaghetti Pie

Name: Easy Spaghetti Pie
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 12 ounces dried spaghetti, broken in half; 1 cup shredded mozzarella, plus extra for topping; 1 cup grated Parmesan or Pecorino, divided; 3 large eggs, beaten; 1 cup ricotta or 1/2 cup cream cheese (optional); 1 pound ground beef, drained if needed; 4 slices turkey bacon, chopped; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 cups marinara or tomato sauce, divided; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2 tablespoons olive oil; Fresh basil or parsley for garnish; Nonstick spray or butter for the pan

Easy Spaghetti Pie Recipe, Spaghetti Pie

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Imagine a bubbling baking dish carried to the table, the top golden and crackling as you slice into it, and the warm aroma of tomatoes, melted cheese, and browned meat drifting through the room. This spaghetti pie is the kind of food that hugs you from the inside, perfect for family weeknights, potlucks, or a cozy weekend supper. It takes familiar pantry ingredients and turns them into something celebratory, a comforting twist on spaghetti that slices into neat wedges and holds its own on the plate, just right for sharing. If you love exploring seasoning ideas, pairing this with delicate finishes can make each serving feel special, try this helpful guide to seasoning ideas with pink salt for subtle depth seasoning ideas with pink salt.

Reasons to Love Spaghetti Pie

The dish takes everyday spaghetti and transforms it into a sliceable pie with a crisped edge and a tender, cheesy interior. It is hearty without being heavy, and it presents beautifully whether you serve it for a casual family dinner or bring it to a gathering.

This recipe works on multiple levels, it is familiar yet novel, easy to scale up or down, and forgiving if you customize ingredients. The hands-on part is enjoyable, from tossing warm pasta with eggs and cheese to pressing it into the pan, and the oven time gives you a peaceful window to prepare a side salad or set the table. Quick highlights

Simple pantry staples become a showstopper
Great for feeding a crowd, and leftovers reheat well
Flexible to suit leaner proteins or vegetarian versions

Ingredients and Key Notes

Before you start, a quick note on ingredient roles and substitutions. Spaghetti provides structure, eggs and cheese bind and enrich, tomato sauce brings brightness, and the browned meat gives savory depth. For a lighter smoke hint, the recipe swaps in turkey bacon for traditional bacon, and for the main protein I use ground beef, which keeps the filling hearty and familiar. You can adjust cheeses and herbs to taste, and see the substitutions section for more ideas.

12 ounces dried spaghetti, broken in half for easier tossing
1 cup shredded mozzarella, plus extra for topping
1 cup grated Parmesan or Pecorino, divided
3 large eggs, beaten
1 cup ricotta or 1/2 cup cream cheese for extra creaminess, optional
1 pound ground beef, drained if needed
4 slices turkey bacon, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups marinara or tomato sauce, divided
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes, optional
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
Fresh basil or parsley for garnish
Nonstick spray or butter for the pan

How to Cook Spaghetti Pie, Method

Preheat the oven to 375 degrees Fahrenheit and prepare a 9 inch pie pan by greasing it well, the oven heat will encourage a golden crust.
Bring a large pot of salted water to a boil and cook the broken spaghetti until just al dente, drain quickly so the strands keep some bite and set aside.
While the pasta cooks, heat a skillet over medium heat with the olive oil, add the chopped turkey bacon and cook until it begins to crisp, you will smell the savory, smoky notes emerge.
Add the chopped onion to the pan and cook until translucent and sweet, about 4 minutes, then stir in the garlic for 30 seconds until fragrant.
Push the aromatics to the side and add the ground beef, breaking it up with a spoon, brown it until no longer pink and it develops small browned bits that add rich flavor.
Stir in 1 cup of the marinara sauce, oregano, basil, and red pepper flakes if using, simmer 2 to 3 minutes so the sauce reduces slightly and the mixture smells coherent and saucy.
In a large bowl, toss the hot cooked spaghetti with the beaten eggs, 3/4 cup of mozzarella, 1/2 cup Parmesan, the ricotta if using, and a generous pinch of salt and pepper, the warm pasta will begin to coat and bind as the eggs temper.
Fold the meat and sauce mixture into the spaghetti until evenly distributed, you should see ribbons of red sauce and flecks of herb throughout the strands.
Press about two thirds of the spaghetti mixture into the prepared pie pan in an even layer, pressing firmly with a spatula so it holds its shape and you have a compact base with a slightly crisp edge after baking.
Spoon the remaining 1 cup marinara over the base layer, then sprinkle with the remaining mozzarella and Parmesan, finally top with the remaining spaghetti mixture to enclose the filling and create a neat pie.
Bake on the middle rack for 25 to 30 minutes, until the top is golden and the edges look crisp, the oven will fill with the warm scent of melted cheese and tomato.
Let the pie rest for 10 minutes so it firms up, then run a knife around the edge and slice into wedges, garnish with fresh basil or parsley and serve warm.

Prep ~ 20 minutes, Cook ~ 30 minutes, Total ~ 60 minutes, Servings ~ 6, Kcal ~ 650 per serving estimate

Make-Ahead and Prep Tips

You can make this spaghetti pie in stages to simplify mealtime. Cook the spaghetti and prepare the meat sauce up to 24 hours in advance, store each separately in airtight containers in the refrigerator. Combine the pasta with the egg and cheese mixture and assemble the pie up to 4 hours before baking, keep it covered in the fridge, then bake just before serving for the best texture.

If you want to freeze for later, bake the pie first, cool completely, then wrap tightly in plastic wrap and aluminum foil and freeze for up to 2 months. To serve, thaw overnight in the refrigerator, then reheat in a 350 degrees Fahrenheit oven until warmed through. For a faster weeknight finish, you can prepare the sauce and filling on a day off, and on serving day simply boil fresh pasta and assemble quickly.

How to Store Leftovers

To refrigerate, cool the spaghetti pie to room temperature within two hours and cover the pan tightly or transfer wedges to an airtight container, store for up to 4 days. For freezing, wrap individual slices or the whole pie tightly and label with the date, keep for up to 2 months for best quality. When reheating from the fridge, cover with foil and bake at 350 degrees Fahrenheit for 15 to 20 minutes until heated through, or microwave individual slices in 45 second bursts, flipping once, until hot.

A gentle oven reheating helps restore the crisp edge and melts the cheese evenly, a quick broil for the last minute can rebrown the top, watch carefully to avoid burning. Freshness tip, the cheese aroma will be vibrant and the crust will feel slightly firm when the pie is at its best.

Perfect Pairings

A crisp green salad with lemon vinaigrette to cut the richness
Steamed or roasted broccoli for a simple, bright side
Warm garlic bread or a rustic sourdough loaf to soak up sauce
A tangy tomato and cucumber salad for contrast
For a playful surf and turf evening, try a smoky seafood starter such as smoked salmon inspired bites for an elegant first course smoked salmon side dish inspiration

Flavor Twists and Substitutions

Vegetarian version, skip the meat and add sautéed mushrooms and a drained can of cannellini beans for texture and protein.
Leaner protein swap, use ground turkey or ground chicken instead of ground beef, they brown nicely with the onions and absorb the tomato flavor.
Different cheeses, try a mix of fontina and Parmesan for a silkier melt, or use provolone for a deeper, slightly smoky taste.
Herb-forward, add a tablespoon of chopped fresh rosemary or thyme into the meat sauce for an aromatic lift.
Spicy kick, fold in a tablespoon of harissa or a splash of your favorite hot sauce to the tomato mixture when simmering.
Gluten-free, use gluten-free spaghetti and ensure your marinara has no added wheat, the method remains the same.
Add vegetables, fold in roasted bell peppers, zucchini, or spinach to the pasta mix for added color and nutrients.
Use turkey bacon as a deliberate swap for a lighter, leaner touch that still brings a salty, smoky crunch on the top.

Cook’s Notes and Secrets

Cook the pasta just shy of al dente because it will continue to soften in the oven, aim for the slightest bite.
Press the pasta firmly into the pan so the pie holds its shape when sliced, a compact base gives a satisfying slice.
Use freshly grated Parmesan for better texture and flavor, pre-grated powders often lack melting quality.
Let the pie rest at least 10 minutes after baking, the filling sets and the slices cut cleanly.
If you want a crispier edge, bake in a metal pie pan or place the pan on a preheated baking sheet.
Check internal temperature if worried about meat, the center should read 165 degrees Fahrenheit for safety with ground beef or poultry mixes.

Frequently Asked Questions

What makes this different from regular baked spaghetti
This spaghetti pie forms a sliceable crust from the pasta, eggs, and cheese, which contrasts with a loose baked spaghetti casserole. It presents in wedges and is easier to serve at gatherings because it holds its form.

Can I use different pasta shapes for this pie
Yes, short shapes like penne or rigatoni also work, though you may need to adjust how tightly you pack them into the pan so the pie binds well. Thin noodles like angel hair are not ideal, they can become too loose.

How do I keep the pie from becoming soggy
Use a slightly thicker marinara and drain excess liquid from the meat before combining, pressing the pasta firmly into the pan helps expel extra moisture, and allow the pie to rest after baking so the juices redistribute.

Is turkey bacon a good replacement for regular bacon
Yes, swap in turkey bacon for a lighter, leaner touch, it still provides a pleasing salty, smoky accent though it may crisp differently. Add it near the beginning of cooking so it renders and infuses the sauce.

Can I assemble this pie ahead and bake later
You can assemble it up to 4 hours ahead and refrigerate until you are ready to bake, or fully bake and reheat on the day you plan to serve. Follow the make ahead tips for best texture.

How do I reheat slices without drying them out
Reheat covered in the oven at 350 degrees Fahrenheit until warmed through, or microwave with a small glass of water nearby to preserve moisture, then finish with a quick broil if you want a browned top.

Final Thoughts

This comforting, crowd pleasing Spaghetti Pie is a lovely way to reinvent pasta night. It brings together the familiar flavors of tomato, cheese, and browned meat in a form that looks thoughtful and slices with ease, making it ideal for sharing. Whether you keep it simple, swap in turkey bacon for a lighter touch, or explore the many variations, this recipe is forgiving, satisfying, and bound to become a go to in your weeknight rotation. I hope you give it a try soon and enjoy the cozy, cheese filled warmth it brings to the table.

Easy Spaghetti Pie

Author: anastasia-rice
Total Time: 60 minutes
Yield: 6 servings 1x
Diet: Meat

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Description

A comforting twist on spaghetti that transforms familiar pantry ingredients into a sliceable pie, perfect for family dinners or gatherings.

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie pan.
Cook the spaghetti until al dente, then drain it.
In a skillet, heat olive oil and cook turkey bacon until crisp.
Add onion and cook until translucent, then stir in garlic.
Push aromatics aside, add ground beef, and brown it.
Stir in 1 cup marinara sauce, oregano, basil, and red pepper flakes, simmering for a few minutes.
Toss hot spaghetti with beaten eggs, 3/4 cup mozzarella, 1/2 cup Parmesan, ricotta (if using), salt, and pepper.
Fold in the meat mixture until evenly distributed.
Press 2/3 of the spaghetti mixture into the pie pan.
Top with remaining marinara, mozzarella, and Parmesan, then cover with remaining spaghetti mixture.
Bake for 25 to 30 minutes until golden brown.
Let rest for 10 minutes, then slice and garnish with fresh herbs.