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Classic Baked Spaghetti Pie

A thick, square slice of baked spaghetti pie layered with meat sauce and melted mozzarella cheese, garnished with parsley.
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Make this hearty, sliceable spaghetti pie featuring layers of pasta, savory meat sauce, and a creamy cheese filling. It is a perfect comfort food casserole for family dinners or potlucks.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce (or your favorite meat sauce)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. Cook the spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, prepare the meat sauce. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess fat.
  4. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
  5. Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes. Remove from heat.
  6. In a medium bowl, mix the ricotta cheese, egg, 1/4 cup Parmesan cheese, and 1 cup of the mozzarella cheese until combined.
  7. In a large bowl, toss the drained spaghetti with the melted butter.
  8. Create the crust: Press about two-thirds of the buttered spaghetti mixture firmly into the bottom and up the sides of the prepared pie dish to form a crust.
  9. Spread the ricotta cheese mixture evenly over the spaghetti crust.
  10. Spoon half of the meat sauce over the ricotta layer.
  11. Top the sauce with the remaining spaghetti, pressing it down gently.
  12. Pour the remaining meat sauce over the top layer of spaghetti.
  13. Sprinkle the remaining 1 cup of mozzarella cheese and extra Parmesan cheese over the top.
  14. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  15. Let the spaghetti pie cool for 10 to 15 minutes before slicing and serving.

Notes

  • You can make this make ahead pasta dish by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10 minutes to the bake time if baking from cold.
  • For a freezer friendly option, wrap the assembled, unbaked pie tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • Use your favorite jarred sauce or substitute ground turkey or Italian sausage for the ground beef.

Nutrition

Find it online: https://kingscook.com/spaghetti-pie-recipe-easy-comfort-casserole/