Spaghetti Pie

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!

Prep Time20

Cook Time40

Total Time1

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 428kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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