Spaghetti pie may not be a dish that you’re familiar with, but it’s definitely one that you should try. This delicious and hearty meal takes traditional spaghetti and turns it into a savory pie that’s perfect for dinner. My Loaded Spaghetti Pie is a crowd-pleaser that’s sure to satisfy everyone at the table. And the best part? It’s incredibly easy to make!
Friends, how many of you have picky kids? Suffice to say, I do. Despite the fact that I am always cooking up fun and delicious recipes at home, my kids are in a phase where they are incredibly picky. In other words, they like a few things: chicken nuggets, steak, mac n’ cheese, and, of course, anything that resembles dessert. Which is why I’ve been on the hunt to create fun and healthy recipes that I KNOW they will eat. Hence, how this spaghetti pie was born.
One of the best things about spaghetti pie is that it’s a fun way to get kids to eat spaghetti. Kids love anything that looks like pie, and this savory version is no exception. By presenting spaghetti in a new and exciting way, you can encourage your little ones to try something new and expand their palates.
And you’re looking to make your spaghetti pie a little more nutritious, there are plenty of ways to add in more protein. To keep it vegetarian, you can add cooked lentils or chickpeas to the spaghetti pie. And if you’re non-vegetarian, opting for cooked and crumbled Italian sausage or ground beef are excellent options. These additions not only boost the protein content of the dish, but also add extra flavor and texture.
What You Need to Make This Delectable Spaghetti Pie
- Spaghetti Noodles: Of course, it wouldn’t be a spaghetti pie without the spaghetti noodles! You can use traditional spaghetti noodles or gluten-free ones- both work well here!
- Eggs: You will need real eggs in order to keep these noodles together. Unfortunately this recipe does not work well with egg substitutes!
- Ricotta Cheese: Ricotta cheese is a creamy, milky cheese that keeps this pie perfectly moist.
- Parmigiano Reggiano: Freshly grated Parmigiano Reggiano truly adds the most delicious flavor to this spaghetti pie, WAY better than your pre-shredded parmesan cheese. Of course, if pre-shredded is what’s in your budget, that is totally fine, but I highly recommend using fresh Parmigiano Reggiano to truly make this pie shine.
- Marinara Sauce: And just as it wouldn’t be spaghetti without the spaghetti noodles, you can’t have spaghetti without the marinara sauce!
- Italian Seasoning: Italian seasoning is full of fresh flavors that perfectly compliment this spaghetti pie.
- Mozzarella Cheese: A sprinkle of shredded mozzarella cheese finishes this pie off perfectly, and adds a delicious creamy, cheesy flavor.
- Sea Salt & Black Pepper: A pinch of sea salt and black pepper adds the perfect balance of flavors o this spaghetti pie!
How to Make This 30 Minute Spaghetti Pie
To make this delicious Loaded Spaghetti Pie, start by preheating your oven to 350 F. Next, grease a 9×3 spring cake pan with cooking spray, then set it aside. If you don’t have a cake pan, you can also use a pie dish!
Bring a large pot of water to a boil, on the stove, and salt it generously. Once the water is boiling, add in your spaghetti and cook it for 3 to 4 minutes less than the package recommends, so that it is very al dente. Once the pasta is cooked, drain the water from it and set it aside.
Next, in a large bowl, whisk together the eggs, ricotta cheese, Italian seasoning, 1 cup of the Parmigiano Reggiano, sea salt, black pepper, and marinara sauce until they’re fully combined. Then, add your cooked spaghetti to the bowl and toss until the noodles are evenly coated in the sauce mixture.
Finally, transfer your spaghetti to the prepared pan and top with the shredded mozzarella cheese and the remaining Parmigiano Reggiano. Bake your pie for 27-30 minutes, or until it is golden brown. Once it’s done, let it rest for a few minutes, then slice it into wedges.
Top each wedge with more marinara sauce, if desired, serve, and enjoy! Store any leftovers in the fridge for up to one week, or the freezer for up to one month.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Ingredients
- 1 16 Ounce Package Spaghetti Noodles, or substitute gluten-free noodles to make it gluten-free
- 3 Eggs
- 1 Cup Ricotta Cheese
- 2 Tablespoons Italian Seasoning
- 1 ¼ Cups Parmigiano Reggiano, freshly grated
- 2 Cups Marinara Sauce
- ¾ Cups Shredded Mozzarella Cheese
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
Instructions
- Start by preheating your oven to 350 F.
- Next, grease a 9×3 spring cake pan with cooking spray, then set it aside. If you don't have a cake pan, you can also use a pie dish!
- Bring a large pot of water to a boil, on the stove, and salt it generously. Once the water is boiling, add in your spaghetti and cook it for 3 to 4 minutes less than the package recommends, so that it is very al dente.
- Once the pasta is cooked, drain the water from it and set it aside.
- Next, in a large bowl, whisk together the eggs, ricotta cheese, Italian seasoning, 1 cup of the Parmigiano Reggiano, sea salt, black pepper, and marinara sauce until they're fully combined.
- Then, add your cooked spaghetti to the bowl and toss until the noodles are evenly coated in the sauce mixture.
- Finally, transfer your spaghetti to the prepared pan and top with the shredded mozzarella cheese and the remaining Parmigiano Reggiano.
- Bake your pie for 27-30 minutes, or until it is golden brown.
- Once it's done, let it rest for a few minutes, then slice it into wedges.
- Top each wedge with more marinara sauce, if desired, serve, and enjoy! Store any leftovers in the fridge for up to one week, or the freezer for up to one month.
Rate & review
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What others are saying
Looks great but I saw no measurements for number of eggs, how much spaghetti, cheese or sauce. Only the 1 c of Parm Regianno
Hi Joan, all of the measurements are on the recipe card. If you scroll down, you will see it ☻
Really good, set up nicely, nice flavor balance, made a lot which was very good leftover
I’m so happy you enjoyed it, Connie! Thank you so much for your review!
A recipe in my regular rotation – thanks!
Thanks for the review Cory!