A comforting and hearty baked spaghetti dish layered with cheese, eggs, and flavorful tomato sauce, perfect as a crowd-pleasing main course.
Ingredients
8 oz (225 g) spaghetti
2 cups marinara or tomato sauce
3 large eggs
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese (optional)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh basil or parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in marinara sauce and oregano, then simmer for 5 minutes. Season with salt and pepper to taste.
In a large mixing bowl, whisk the eggs. Add mozzarella, Parmesan, ricotta (if using), and the cooked spaghetti. Mix well to combine.
Grease a 9-inch pie dish or round baking pan. Spread half of the spaghetti mixture evenly in the dish.
Pour half of the tomato sauce over the spaghetti layer. Repeat with the remaining spaghetti mixture and top with the remaining sauce.
Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
Remove from oven and let cool slightly before slicing. Garnish with fresh basil or parsley before serving.
Servings and timing
This recipe serves 6 people comfortably.
Prep time is about 15 minutes, and cooking takes around 30 minutes, making the total time approximately 45 minutes.
Variations
I like to customize this spaghetti pie by adding cooked ground beef or Italian sausage to the sauce for extra protein. For a vegetarian version, adding sautéed mushrooms, spinach, or bell peppers works beautifully. Sometimes, I swap mozzarella for provolone or add a bit of sharp cheddar for a different cheese flavor. Using fresh herbs instead of dried oregano can also brighten the dish.
Storage/reheating
I store leftover spaghetti pie covered in the refrigerator for up to 3 days. To reheat, I pop individual slices in the microwave for 1-2 minutes or reheat the whole pie in a 350°F oven until warmed through. If freezing, I wrap it tightly in foil and plastic wrap, then thaw overnight in the fridge before reheating.
FAQs
Can I use a different type of pasta instead of spaghetti?
Yes, I’ve found that other long pasta like linguine or fettuccine works fine. Just cook it al dente and follow the same layering process.
Can I make this recipe ahead of time?
Absolutely! I often prepare the pie a day ahead, then bake it right before serving. It actually helps the flavors meld together.
Is ricotta cheese necessary?
Ricotta is optional but adds a nice creamy texture. If I don’t have it, I just use more mozzarella and Parmesan.
How do I know when the pie is done baking?
The top should be golden brown and bubbly, and the filling should be set but still moist when you gently shake the pan.
Can I add vegetables to this recipe?
Yes! I like to mix in sautéed spinach, mushrooms, or bell peppers with the spaghetti for some added nutrition and flavor.
Conclusion
Spaghetti pie is one of my favorite ways to make a simple pasta dinner feel special and satisfying. The cheesy layers, rich tomato sauce, and tender spaghetti all baked together create a comforting dish that’s perfect for feeding family or guests. Whether I’m making it for a weeknight meal or a casual gathering, it never fails to impress and satisfy.
Recipe:
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Spaghetti Pie
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting and hearty baked spaghetti dish layered with cheese, eggs, and flavorful tomato sauce, perfect as a crowd-pleasing main course.
Ingredients
8 oz (225 g) spaghetti
2 cups marinara or tomato sauce
3 large eggs
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese (optional)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh basil or parsley for garnish
Instructions
Preheat the oven to 350°F (175°C).
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in marinara sauce and oregano, then simmer for 5 minutes. Season with salt and pepper to taste.
In a large mixing bowl, whisk the eggs. Add mozzarella, Parmesan, ricotta (if using), and the cooked spaghetti. Mix well to combine.
Grease a 9-inch pie dish or round baking pan. Spread half of the spaghetti mixture evenly in the dish.
Pour half of the tomato sauce over the spaghetti layer. Repeat with the remaining spaghetti mixture and top with the remaining sauce.
Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
Remove from oven and let cool slightly before slicing. Garnish with fresh basil or parsley before serving.
Notes
Ricotta cheese is optional but adds a creamy texture; you can omit or substitute with more mozzarella and Parmesan.
Variations include adding cooked ground beef, Italian sausage, or sautéed vegetables like mushrooms, spinach, or bell peppers.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Freezing is possible by wrapping tightly and thawing overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pie)
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
