This Easy Spaghetti Pie recipe is a great way to use up leftover spaghetti and sauce! This pasta dish is a family favorite. It’s so simple to make, and it’s a fun twist to the usual spaghetti and meatballs dinner. It’s fantastic for entertaining, too!
Usually the winter just drags along, but I feel like this year has already gotten off to a speedy start. We haven’t had much snow over here on the East coast- just a few flurries each day, but I’m ready for one big storm. It’s the only thing that makes the cold weather bearable…until that snow starts to melt, turn brown and, generally, become a big nuisance. It’s only really nice for a day or so, then it’s not much fun anymore.
Cold weather definitely gives me a good excuse to whip up some comfort food like this Easy Spaghetti Pie recipe that I remember from my childhood.
We ate a ton of spaghetti growing up and there were always leftovers in the fridge. I wasn’t a big leftover fan (and I don’t think my mom was either) because spaghetti would either end up in the trash or morphed into something a little different like a fun frittata or Spaghetti Pie.
It was always a pleasant surprise to see Spaghetti Pie on the table, it’s just so impressive with the crispy edges and melty cheese blanketing the top. And since it was a pie shape, everyone got exactly the same proportion of ingredients served on their plate. There was no fighting over who had more cheese and who had more meat.
I love to serve this Easy Spaghetti Pie recipe when entertaining because it’s a great dish to assemble in advance…since it’s kind of like leftovers revamped even if you’re cooking everything when you make it. It’s easy to make a couple of pies at once too.
Then you can just throw the spaghetti pies into the oven right before serving, remove from the pans and serve while your guests “ooooh and ahhhhh”. Sprinkle some fresh Parmesan on top!
And the best part about this Easy Spaghetti Pie recipe is you can use whatever ingredients you have on hand. If you’re not a fan of ground beef, use turkey or sausage. Or leave out the meat entirely for a completely meat-free dinner. Add mushrooms, peppers or broccoli, if you want. Throw in a little extra cheese (that’s what I usually do) and enjoy a totally decadent meal without slaving away all night long. The pie is yours!
If you’re looking for more pasta recipes to make at home, you might like to try my Rotini with Shrimp or this Pasta with Pumpkin and Sausage. Cheeseburger Macaroni Skillet, One Pot Pasta Primavera with Shrimp, and Linguine with Tomatoes, Basil and Brie are great pasta dinner recipes too!
Easy Spaghetti Pie
- 16 ounces spaghetti
- 16 ounces lean ground beef
- 1 cup diced onion
- 3 medium garlic cloves
- 1 tablespoon Italian seasoning
- 1/2 teaspoon onion powder
- 2½ cups marinara sauce
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh parsley
- 3 large eggs
- 1 cup grated Parmesan, divided
- 1½ cups shredded Mozzarella, divided
- Preheat the oven to 350 degrees. Spray an 8-inch springform pan or a 9 inch deep-dish pie plate with cooking spray.
- Cook the pasta in a large pot of salted, boiling water for 6 to 7 minutes or until almost al dente. (The pasta will continue cooking in the oven.). Drain and set aside.
- In a large skillet, brown the ground beef over medium heat until no longer pink, approximately 4 to 5 minutes. Transfer to a bowl using a slotted spoon and discard the fat from the pan (leave a couple teaspoons for sauteing the onion).
- Return the pan to the heat and cook the onion until softened, approximately 3 to 4 minutes. Add the garlic to the pan and cook for 1 minute. Stir in the Italian seasoning and onion powder. Remove from the heat and set aside.
- In a large bowl, whisk together the sauce, ricotta cheese, parsley and eggs. Stir in the onion mixture.
- Toss the pasta and beef with the sauce mixture to combine. Stir in 1/2 cup parmesan and 1/2 cup mozzarella. Transfer the spaghetti mixture to the prepared pan. Sprinkle the remaining cheese over the top.
- Bake until the cheese is melted and bubbling, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 5 minutes before cutting and serving.