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Classic Baked Spaghetti Pie

A thick, tall slice of baked spaghetti pie layered with meat sauce and melted mozzarella cheese, garnished with parsley.
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Make this sliceable, cheesy spaghetti pie for a hearty, family-friendly comfort food dinner or potluck favorite. It layers pasta, meat sauce, and ricotta cheese, then bakes until golden.

Ingredients

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  • 1 pound spaghetti, cooked and drained
  • 1 tablespoon butter, melted
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 (15 ounce) container ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (24 ounce) jar marinara sauce
  • 1 pound ground beef or Italian sausage
  • 1/2 cup chopped onion (optional)
  • 1 teaspoon dried Italian seasoning
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9-inch pie dish.
  2. In a large bowl, combine the cooked spaghetti, melted butter, 1/2 cup Parmesan cheese, and beaten eggs. Mix well until the spaghetti is evenly coated.
  3. Press the spaghetti mixture firmly into the bottom and up the sides of the prepared pie dish to form a crust. Bake the crust for 10 minutes.
  4. While the crust bakes, prepare the meat sauce. Brown the ground beef or sausage in a skillet over medium heat. Drain off any excess fat.
  5. Add the chopped onion (if using) to the skillet and cook until softened, about 5 minutes.
  6. Stir in the marinara sauce and Italian seasoning. Simmer for 5 minutes.
  7. In a separate small bowl, mix the ricotta cheese, 1/4 cup Parmesan cheese, salt, and pepper.
  8. Spread the ricotta mixture evenly over the partially baked spaghetti crust.
  9. Spoon the meat sauce over the ricotta layer.
  10. Top the sauce evenly with the shredded mozzarella cheese.
  11. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  12. Let the spaghetti pie rest for 10 minutes before slicing and serving.

Notes

  • You can prepare the meat sauce ahead of time and store it in the refrigerator for up to 3 days.
  • For a make-ahead option, assemble the entire pie, cover it, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • This recipe is a great base for meal planning; consider pairing it with a simple green salad for a balanced meal.

Nutrition

Find it online: https://delicerecipe.com/classic-baked-spaghetti-pie-recipe/