Easy Baked Spaghetti Pie

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Spaghetti Pie is a household favourite, turning our go-to spaghetti sauce right into a scrumptious baked pasta! On this recipe, spaghetti meets lasagna for a fast weeknight dinner. A pasta crust is full of meat sauce and a creamy ricotta cheese layer. It’s all baked till golden and bubbly, and sliced like a pie for serving.

We spherical out the meal with a contemporary inexperienced salad or Italian salad, and naturally, slices of toasty garlic bread.

cheesy slice of Spaghetti Pie on a plate

Holly’s Recipe Highlights: Spaghetti Pie

Taste: Wealthy and meaty, this recipe has buttery pasta baked right into a ‘crust’ full of a hearty meat sauce and cheese and baked till bubbly.

Time-Saving Tip: To save lots of time, use leftover meat sauce and pre-shredded cheeses.

Serving Ideas: I wish to serve it with heat garlic bread and a crisp Caesar or Italian salad for a contemporary, balanced meal.

Prep Forward: This pie will be ready as much as 48 hours earlier than baking. Whether it is chilly from the fridge, you have to so as to add further baking time.

Freezer Meal: This may be ready and frozen earlier than baking. See recipe notes for directions.

Complete time: 60 minutes Serves: 6 Cooking technique: Stovetop/oven
Problem: medium, a number of steps, however most are fairly easy.

Ingredient Notes

Spaghetti: Prepare dinner the spaghetti al dente (agency) so the crust holds up nicely and isn’t too comfortable.
Cheese: Pre-shredded cheese works nicely on this recipe.
Ricotta Cheese: Use ricotta cheese or change it with cottage cheese. If utilizing cottage cheese, I like to recommend including a crushed egg to the combination as cottage cheese releases a little bit of liquid.
Floor Beef: Use lean floor beef or change it with floor turkey or Italian sausage. Be sure you drain nicely.
Pasta Sauce: Use any taste of marinara sauce or purple pasta sauce. Add a number of crushed purple pepper flakes for slightly warmth in the event you’d like.
Variations: You’ll be able to simply customise this spaghetti pie to fit your style. Attempt including sautéed mushrooms or chopped spinach to the sauce for further greens, or swap the meat for Italian sausage for a bolder, extra seasoned taste. When you like slightly warmth, a sprinkle of purple pepper flakes does the trick.

Prepare dinner Pasta Al Dente: Boil simply to al dente so the spaghetti crust stays agency.
Butter the Noodles: Toss the new spaghetti with butter first so it melts evenly and coats the pasta earlier than the eggs are added.
Thicken the Sauce: Drain the tomatoes nicely and simmer the sauce to scale back barely. A thicker sauce will assist the pie slice cleanly.
Layer Evenly: Unfold every layer all the best way to the sting so each slice will get slightly of all the things.
Let It Relaxation: Cool about 10 minutes earlier than slicing so the pie units and holds its form.

Spaghetti pie in a pie plate with a piece being scooped out

Leftovers & Storage

Refrigerate: Hold leftovers in an hermetic container within the fridge for as much as 4 days.
Freeze: Freeze cooled slices or the entire baked pie wrapped nicely for as much as 4 months. Thaw within the fridge in a single day earlier than reheating. The ricotta layer could soften barely after freezing.

Extra Baked Pasta Recipes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 30 minutes

Prepare dinner Time 30 minutes

Complete Time 1 hour

Preheat the oven to 350°F. Grease a deep-dish pie plate.
Brown the meat in a big skillet over medium-high warmth. Drain any fats. Add the onion and cook dinner till barely softened, about 3 minutes. Add tomatoes and pasta sauce, and simmer uncovered for 10 minutes or till thickened.
In the meantime, in a big pot of salted water, cook dinner the spaghetti al dente (agency) in response to bundle instructions. Drain nicely.
Place the spaghetti within the ready pie plate. Add the butter and toss till the spaghetti is coated. Stir within the eggs and parmesan cheese. Press to type a crust.
In a medium bowl, mix ricotta cheese, parsley, and basil. Unfold the cheese combination into the spaghetti crust. Prime with the meat sauce.
Bake uncovered for 20-25 minutes. Prime with mozzarella and bake for an extra 5 minutes, or till cheese is browned and bubbly. Let relaxation 10 minutes earlier than serving.

To freeze: Line your pie plate with parchment paper. Put together the pie as directed with out baking. Cowl tightly and freeze. As soon as frozen, use the parchment paper to carry the pie out of the baking dish and switch it to freezer bag or seal it with plastic wrap and foil. To bake from frozen unwrap the pie and place it again into the pie plate. Cowl with foil and bake for half-hour. Uncover and bake for an extra 25 to 35 minutes or till heated by, including the cheese over the last 5 minutes.

Diet info offered is an estimate and can range primarily based on cooking strategies and types of substances used.

Course Predominant Course

Delicacies American, Italian

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