This incredible Spaghetti Pie recipe has spaghetti tossed with butter, parmesan, and eggs, topped with a creamy herb ricotta and cream cheese mixture, savory meat sauce, and melty mozzarella! You can’t beat this cozy casserole in pie form!

A slice of Spaghetti Pie on a white plate with parsley on top.

Spaghetti Pie

There are too many things that I love about this Spaghetti Pie recipe. Here are just a few: It gives off lasagna vibes, it’s make-ahead friendly, it tastes even better the next day, it’s freezer-friendly, and every single layer is absolutely amazing.

The first layer is spaghetti tossed with butter, Parmesan, whisked eggs, and a little meat sauce. Layer 2 has a creamy herb ricotta/cream cheese mixture which is my favorite part, followed by MORE meat sauce, and a final layer of melty mozzarella cheese. It’s the definition of cozy!

Don’t miss my PRO TIPS below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Season the ground beef with salt/pepper. Cook the beef and onions until cooked through. Drain grease. Add garlic, hot sauce, Worcestershire sauce, and Italian seasoning and toss to coat. Add the marinara sauce. Simmer gently while you boil spaghetti to al dente.

A skillet of uncooked ground beef and onions next to a skillet of meat sauce.

Drain the pasta and add butter and Parmesan. Toss to coat. Once the butter is melted, add the whisked eggs and toss to coat. Add 1.5 cups of meat sauce and transfer to a deep, lightly greased pie pan.

A pot with cooked spaghetti with butter, parmesan, and whisked eggs next to a pie pan with spaghetti in meat sauce.

Top with ricotta/cream cheese/herb mixture followed by the remaining meat sauce. 

A layer of herb ricotta cheese topped with a layer of meat sauce in a pie dish with spagehtti.

Top with mozzarella and bake at 350° F for 30 minutes. Let sit for 10-15 minutes prior to serving.

Spaghetti Pie in a white pie dish before and after being baked.

Overhead view of Spaghetti Pie in a baking dish with a slice being pulled out.

Pro Tips

  • Meat: A combination of ground beef and Italian sausage make a great combo in this recipe!
  • Marinara Sauce: I highly recommend serving this with Rao’s or Carbone for the most flavorful outcome. It makes all the difference.
  • Mozzarella: Low moisture, whole milk mozzarella is needed to melt properly. I use Galbani or Dragone mozzarella.
  • Parmesan: I grate Belgioioso Parmesan from a block.
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Hot Sauce: This enhances the flavor of the meat sauce a little bit, it doesn’t make it spicy. I use Frank’s Hot Sauce.

Make Ahead Method

  • Assemble the dish as outlined, but do not bake. Let cool completely, and cover and refrigerate for up to 24 hours.
  • You can also freeze for up to 3 months. Let it fully thaw before proceeding.
  • Let it sit at room temperature for at least 30 minutes prior to baking.
  • Cover and bake for 15 minutes. Remove cover and bake for 30 more minutes, or until the cheese is fully hot and melted.
  • **If covering with foil, spray the side facing the cheese with nonstick cooking spray to prevent sticking. 

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
  • If I plan on freezing this, I’ll use just under 1/2 lb. pasta since it continues to absorb the sauce the longer it stands, and I like saucy pasta!

Overhead view of a slice of Spaghetti Pie on a white plate.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Deep Pie Pan or 2-Quart Baking Dish
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pasta Strainer– This is the one I have.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for stirring throughout this recipe.

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A slice of Spaghetti Pie on a stack of white plates.

Spaghetti Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
5 from 1 rating
Servings: 8 people
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This Spaghetti Pie recipe has spaghetti tossed with butter, parmesan, and eggs, topped with a creamy herb ricotta and cream cheese mixture, savory meat sauce, and melty mozzarella!

Ingredients

US Customary - Metric

Cheese Layer

  • 1 cup ricotta cheese
  • 3 tablespoons cream cheese
  • ½ teaspoon EACH: salt, dried basil, parsley, oregano
  • ¼ tsp pepper

Spaghetti Crust

  • ½ lb. spaghetti
  • 3 tablespoons butter
  • 2 eggs, whisked
  • ½ cup parmesan cheese

Meat Sauce

  • 1 lb. ground beef, see notes
  • Salt and pepper, to taste
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon hot sauce, doesn’t make it spicy
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 24 oz. marinara sauce, see notes

Cheese Topping

  • 1 ½ cups shredded mozzarella cheese, see notes

Instructions

  • Prepare this recipe in a deep 9 or 10-inch pie pan, or a 2 – 2 ½ quart baking dish.
  • Combine the cheese layer ingredients (ricotta, cream cheese, and seasonings) in a medium bowl and set aside. Measure remaining ingredients before beginning. Preheat oven to 350°F.
  • Begin boiling a salted pot of water for the spaghetti while you proceed with the following steps.
  • Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat and add the ground beef and onions. Cook and crumble for 7-10 minutes, or until the beef is brown and cooked through. Drain grease.
  • Reduce heat to medium and add the garlic, hot sauce, Worcestershire sauce, and Italian seasoning. Cook for 2 minutes. Add the marinara sauce and stir to combine. Reduce heat to low and simmer uncovered while you boil the spaghetti to al dente.
  • Drain the spaghetti and return it to the warm pot it was cooked in. Add the butter and Parmesan and toss to coat. Add the whisked eggs and toss to combine.
  • Add 1 ½ cups of the meat sauce to the spaghetti and stir to combine. Remove from heat and transfer to a deep, lightly greased pie pan or baking dish. Press down to create a packed layer.
  • Spread with the ricotta and cream cheese mixture and top with remaining meat sauce. The pie pan will be very full, but it’ll work!
  • Top with mozzarella cheese. Bake uncovered for 30 minutes, or until the cheese is hot and fully melted. If desired, broil at 450 for a few minutes to brown the top more, watch it carefully during this time.
  • Remove from heat and let it sit for a full 10-15 minutes prior to serving, this allows it to set more. Serve!

Notes

Pro Tips
  • Meat: A combination of ground beef and Italian sausage make a great combo in this recipe!
  • Marinara Sauce: I highly recommend serving this with Rao’s or Carbone for the most flavorful outcome. It makes all the difference.
  • Mozzarella: Low moisture, whole milk mozzarella is needed to melt properly. I use Galbani or Dragone mozzarella.
  • Parmesan: I grate Belgioioso Parmesan from a block.
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Hot Sauce: This enhances the flavor of the meat sauce a little bit, it doesn't make it spicy. I use Frank's Hot Sauce.
Make-Ahead Method
  • Assemble the dish as outlined, but do not bake. Let cool completely, and cover and refrigerate for up to 24 hours. 
    • You can also freeze for up to 3 months. Let it fully thaw before proceeding.
  • Let it sit at room temperature for at least 30 minutes prior to baking.
  • Cover and bake for 15 minutes. Remove cover and bake for 30 more minutes, or until the cheese is fully hot and melted. 
  • **If covering with foil, spray the side facing the cheese with nonstick cooking spray to prevent sticking. 
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well.
  • When I plan on freezing leftovers, I'll use just under 1/2 lb. pasta since it continues to absorb the sauce the longer it stands, and I like saucy pasta!
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 428kcal, Carbohydrates: 30g, Protein: 29g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 131mg, Sodium: 945mg, Potassium: 632mg, Fiber: 3g, Sugar: 5g, Vitamin A: 972IU, Vitamin C: 8mg, Calcium: 272mg, Iron: 3mg
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Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie