Baked Spaghetti Pie turns a regular spaghetti dinner into something you can slice and serve like a casserole. The spaghetti is mixed with eggs and Parmesan to form the base, then layered with ricotta, meat sauce, mozzarella, and more Parmesan.
The result sits somewhere between baked spaghetti and lasagna. It is a good option when you want a family-style pasta dinner that feels a little more structured than a standard casserole, and it also works well when you have leftover spaghetti to use.
If you like baked pasta, try my Million Dollar Spaghetti Casserole, Baked Cream Cheese Spaghetti Casserole, or Chicken Parmesan Casserole. You can also browse the full Pasta collection.
Why This Spaghetti Pie Works
- Sliceable pasta base: Eggs and Parmesan help the spaghetti hold together after baking.
- Lasagna-style layers: Ricotta, meat sauce, mozzarella, and Parmesan give the pie plenty of flavor without requiring lasagna noodles.
- Good for leftovers: Plain cooked spaghetti can be repurposed instead of reheated on its own.
- Make-ahead friendly: You can assemble the pie before dinner and bake it later.
- Easy family portions: A deep-dish pie plate makes neat wedges once the casserole has rested.
Ingredient Notes
Spaghetti
Cook the spaghetti just until al dente. The pasta softens a little more in the oven, so fully soft noodles can make the finished pie harder to slice cleanly.
Ground Beef and Marinara
Brown the beef well and drain excess grease before adding the sauce. A thicker marinara works better than a watery one because it stays on top of the spaghetti base instead of soaking through it.
Ricotta, Mozzarella, and Parmesan
Ricotta gives the middle a soft, creamy layer, mozzarella melts across the top, and Parmesan adds a stronger salty flavor. Cottage cheese can replace the ricotta if that is what you keep on hand.
Tips for Clean Slices
- Do not overcook the spaghetti. Al dente pasta gives the pie better structure.
- Use a thick sauce. Too much liquid can make the layers slide apart.
- Press the spaghetti base evenly. An even layer gives every slice the same thickness.
- Do not skip the resting time. Ten minutes after baking helps the cheese and sauce settle.
- Use a sharp knife. Cut through the pasta cleanly instead of dragging the filling through the pie.
Easy Variations
Italian sausage can replace some or all of the ground beef for a stronger seasoned flavor. Ground turkey or chicken also work if you want a lighter meat sauce.
For a vegetarian version, leave out the meat and use cooked mushrooms, spinach, zucchini, or bell peppers in a thick marinara. Cook vegetables first so they do not release too much water in the oven.
You can also add crushed red pepper, fresh basil, or extra Italian seasoning if you want more flavor. Keep the additions modest so the spaghetti base still holds together.
Make Ahead, Storage, and Reheating
You can assemble Baked Spaghetti Pie earlier in the day, cover it, and refrigerate it before baking. A cold pie may need a little extra oven time, so check the center before serving.
Store leftover slices in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or air fryer if you want the edges to firm up again. The microwave is faster, but the texture will be softer.
For longer storage, wrap individual slices and freeze them for up to about 2 months. Thaw in the refrigerator before reheating when possible.
Frequently Asked Questions
Can I use leftover spaghetti?
Yes. Plain leftover spaghetti works especially well. If the pasta is already heavily sauced, use a little less marinara in the meat layer so the pie does not become too loose.
Why is my spaghetti pie falling apart?
The most common reasons are overcooked pasta, thin sauce, or slicing too soon. Keep the pasta firm, use a thick marinara, and let the pie rest before cutting.
Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese gives the filling a slightly different texture, but it works well in the same layer.
More Easy Pasta Dinners
For another baked pasta dinner, try my Million Dollar Spaghetti Casserole, Baked Cream Cheese Spaghetti Casserole, or browse all of my easy pasta recipes.
Baked Spaghetti Pie
Ingredients
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup grated Parmesan cheese divided
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese divided
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch deep-dish pie plate or similar baking dish.
- Cook the spaghetti in salted boiling water until al dente according to package directions. Drain well and set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is softened.
- Add the minced garlic and cook for 30 seconds, stirring often.
- Drain excess grease from the skillet if needed. Stir in the marinara sauce, Italian seasoning, salt, and black pepper. Simmer for 5 minutes, then remove from heat.
- In a large bowl, whisk together the eggs and 1/4 cup Parmesan cheese.
- Add the cooked spaghetti to the egg mixture and toss until evenly coated.
- Press the spaghetti mixture into the prepared pie plate, spreading it evenly across the bottom and slightly up the sides.
- Spread the ricotta cheese over the spaghetti layer.
- Spoon the meat sauce evenly over the ricotta layer.
- Sprinkle the top with 1 cup mozzarella cheese and the remaining 1/4 cup Parmesan cheese.
- Bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let the spaghetti pie rest for 10 minutes before slicing.
- Garnish with fresh parsley if desired, then serve warm.
