Spaghetti Pie
Spaghetti Pie is tossed in four cheeses and an easy homemade meat sauce. Pack it in a pie plate and bake for 20 minutes for an easy and incredible meal.
Looking for a cheesy baked pasta pie? You are in for a real treat with this easy, cheesy, and delicious Spaghetti Pie! This simple spaghetti pie recipe is tossed in four cheeses and homemade meat sauce, then packed into a pie plate and baked for 20 minutes, making it an easy and fast dinner for busy weeknights and schedules. When you serve this up your family will be in awe! My kids have declared it their new favorite 🙂
It’s a rare occasion when my kids ask for seconds, and yep, they did with this one. I mean, most kids love spaghetti, but hardly do they ever ask for seconds. I’m sure your family will love this one, too! 🙂
Why You’ll Love This Cheesy Spaghetti Pie:
- Family-Friendly Dinner: This baked spaghetti pie is comforting, cheesy, and always a hit with kids and adults alike.
- Perfect For Meal Prep: Make it ahead of time and reheat slices throughout the week for quick and easy dinners or lunches.
- Layers Of Flavor: From the seasoned meat sauce to the creamy ricotta and melty mozzarella, every bite is packed with rich, savory flavor.
- Great for Freezing: This recipe freezes beautifully, making it ideal for busy weeknights or when you want to stock your freezer with homemade meals.
- Crowd-Pleasing Dish: Whether it’s for a weeknight dinner or a potluck, spaghetti pie serves up easily and looks just as good as it tastes.
Ingredients
12 ounces thin spaghetti noodles
1 pound lean ground beef
1 small yellow onion chopped
1 clove garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces cream cheese softened
1/2 cup ricotta cheese
3/4 cup Parmesan cheese grated
3/4 cup Mozzarella cheese shredded
Instructions
Spray a deep-dish pie plate with non-stick spray.
Cook spaghetti noodles until al dente, in a large pot of salted water, according to package directions. Drain.
In a large skillet, over medium-high heat, cook and crumble the ground beef. Add the onion, garlic, salt and pepper. Cook until beef is browned. Drain grease.
Add the crushed tomatoes, tomato sauce, basil and oregano to beef. Bring mixture to a boil, reduce heat to low and let simmer 10 minutes.
When noodles are done cooking, add the cream cheese to hot noodles and toss until cream cheese is almost melted. Stir in ricotta cheese and 1/2 cup of Parmesan cheese and 1/2 cup Mozzarella cheese to noodles. Stir in 2 cups of the meat sauce into the noodles.
Pour mixture into the pie plate. Press noodles evenly into the pie plate. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup Mozzarella over the top.
Bake @ 350° F. for 18 to 20 minutes, or until hot and bubbly and cheese is melted. Remove from oven, and let stand 10 minutes before slicing. Top each slice with meat sauce. Enjoy!
Servings
Serves up to six, but this recipe can easily be doubled or tripled to feed a larger crowd.
Storage and Reheating
Transfer the spaghetti pie to an airtight container and store in the refrigerator for up to 4 days. To reheat, microwave on a microwave-safe plate for 1–2 minutes or until heated through. For best texture, reheat in the oven at 350°F for 10–15 minutes, covered with foil to prevent drying out. To freeze, wrap the entire baked pie (or individual slices) tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Holly’s Tips for the Perfect Spaghetti Pie:
- Use Thin Spaghetti Noodles: Stick to thin spaghetti as listed. It blends more easily with the creamy cheeses and holds together better when slicing.
- Don’t Overcook The Pasta: Cook the noodles to al dente. Overcooked pasta can get mushy once baked with the sauce and cheeses.
- Soften The Cream Cheese: Room-temperature cream cheese blends more easily into the hot noodles, giving you a smooth and creamy base. Cut it into chunks for faster melting.
- Simmer The Sauce: Let the meat sauce simmer for at least 10 minutes to deepen the flavor and reduce excess moisture. A thicker sauce means a sturdier pie!
- Don’t Skip The Rest Time: Let the pie rest for 10 minutes before slicing. This helps it firm up, so you get neat, sliceable servings without it falling apart.
Frequently Asked Questions:
Yes, ground turkey or Italian sausage both work well in place of ground beef. Just be sure to drain any excess fat after browning.
Yes! You can swap ricotta for cottage cheese, or use other melty cheeses like provolone or fontina in place of mozzarella. Parmesan adds great flavor, so don’t skip it if possible!
Yes! You can fully assemble the spaghetti pie up to 24 hours in advance. Cover and refrigerate it until you’re ready to bake. When baking from cold, add an extra 10–15 minutes to the bake time.
Swap the spaghetti noodles for a low-carb alternative like zucchini noodles, palmini pasta, or shirataki noodles. Use no-sugar-added tomato sauce and crushed tomatoes to reduce carbs, and stick to full-fat dairy like cream cheese, ricotta, mozzarella, and Parmesan, which are naturally keto-friendly. You can even increase the healthy fats by adding a little extra cream cheese if desired.
Replace the regular spaghetti noodles with your favorite gluten-free pasta. Rice, corn, quinoa, or chickpeas are great alternatives. Double-check that all canned ingredients (especially the tomato sauce and crushed tomatoes) are labeled gluten-free, as some brands may contain hidden gluten. Also, ensure your seasonings and cheeses don’t include additives or thickeners that may contain gluten.
Similar Recipes
Craving something similar? My Baked Spaghetti is another crowd-pleaser.
Looking for homemade sauce? My Easy Spaghetti Sauce is a classic that never gets old.
Looking for more pasta-baked favorites? My Baked Penne is layered with penne pasta, spaghetti sauce, and a cream cheese mixture baked to perfection.
Looking for something different? My Taco Spaghetti is loaded with ground beef, diced tomatoes, green chilies, and taco seasoning for the ultimate Tex-Mex comfort food.
Wanting something more hearty and filling? Try my Cheesy Lasagna Roll Ups filled with ground beef, spaghetti sauce, spinach, and cheese for another family-approved dinner.
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Spaghetti Pie
Ingredients
- 12 ounces thin spaghetti noodles
- 1 pound lean ground beef
- 1 small yellow onion chopped
- 1 clove garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (16 ounces) tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese softened
- 1/2 cup ricotta cheese
- 3/4 cup Parmesan cheese grated
- 3/4 cup Mozzarella cheese shredded
Instructions
- Spray a deep-dish pie plate with non-stick spray.
- Cook spaghetti noodles until al dente, in a large pot of salted water, according to package directions. Drain.
- In a large skillet, over medium-high heat, cook and crumble the ground beef. Add the onion, garlic, salt and pepper. Cook until beef is browned. Drain grease.
- Add the crushed tomatoes, tomato sauce, basil and oregano to beef. Bring mixture to a boil, reduce heat to low and let simmer 10 minutes.
- When noodles are done cooking, add the cream cheese to hot noodles and toss until cream cheese is almost melted. Stir in ricotta cheese and 1/2 cup of Parmesan cheese and 1/2 cup Mozzarella cheese to noodles. Stir in 2 cups of the meat sauce into the noodles.
- Pour mixture into the pie plate. Press noodles evenly into the pie plate. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup Mozzarella over the top.
- Bake @ 350° F. for 18 to 20 minutes, or until hot and bubbly and cheese is melted. Remove from oven, and let stand 10 minutes before slicing. Top each slice with meat sauce. Enjoy!
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Love love..my hubby will too. Thanks much.
What Temprature? We made this tonight and got it all ready and couldn’t find a temprature to cook at. So we went with good old 350 degrees.
Yes, it’s 350 degrees F. I just fixed it, thanks for letting me know! 🙂
This looks YUM with the ricotta in it! May just be the next lasagna! Thanks for sharing!
Ijust made this for dinner tonight and it was delicous.
Sounds like a baked ziti only made with spaghetti pasta.
My grandmother made it a little bit differently and It’s my go to recipe all the time.
She would butter the bottom of the pie plate, then put cottage cheese on the bottom of it in a thin, even layer(which sounds strange, but it helps keep the spaghetti moist and prevents it from burning). Then the cooked spaghetti, is tossed with 2 eggs, butter and parm. cheese. Then, it is pressed into 2 pie plates, forming a hole in the middle of the spaghetti(pressing the spaghetti outward-like a nest-leaving a indentation or hole in the middle if it- The meat mixture is then spooned in the indentation or hole of the spaghetti. Bake (uncovered) for 30 minutes or till heated thru. Top with shredded mozzarella, and bake(uncovered) till cheese is melted and bubbly.
I have also put zucchini chunks in the meat mixture , sometimes I use ground sausage or ground turkey instead of the beef. This recipe makes 2 pies
Fabulous! Nice change from usual spaghetti. Used our favorite jar sauce. Turned out great. Will make again! Loving this blog.
Thank you, Erin!
I love the idea of a spaghetti pie, its a first for me. does this work for any pasta type?
Many Thanks
Christopher
Christopher, I haven’t tried it with anything other than traditional spaghetti noodles..