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A close-up image of the whole spaghetti pie, topped with pieces of fresh basil and sitting on a countertop
  • Nut Free
  • Refined Sugar Free

4 from 3 votes
Home | Recipe | Dinner

Loaded Spaghetti Pie

Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Protein 9g
Carbs 5g
Fats 7g
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 Vegetarian 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!

Recipe by:

Nicole Modic

June 30, 2023
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    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!

    A close-up image of the whole spaghetti pie, topped with pieces of fresh basil and sitting on a countertop

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    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.

    All of the ingredients needed to make this spaghetti pie, laid out on a countertop
    To make this Spaghetti Pie, you will need spaghetti noodles, eggs, ricotta cheese, Parmigiano Reggiano, marinara sauce, Italian seasoning, mozzarella cheese, sea salt, and black pepper
    A bowl, filled with eggs, parmesan cheese, marinara sauce, and seasonings, ready to be whisked together.
    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.

    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!
    A pile of cooked spaghetti, placed with tongs into the bowl with the sauce
    Next, cook your spaghetti noodles until they’re very al dente. Then, add them to the bowl with the marinara sauce and toss them until they’re fully combined in the sauce.

    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.

    A bowl of the mixed spaghetti, tossed with lots of parmesan cheese
    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.
    The finished spaghetti pie, topped with basil, with a slice cut out of it, sitting on a countertop
    Once your Spaghetti Pie is finished, serve it and enjoy! I like topping each slice with extra marinara sauce for the best flavor.

    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
    A close-up image of the whole spaghetti pie, topped with pieces of fresh basil and sitting on a countertop

    Home | Recipe | Dinner

    4 from 3 votes

    Loaded Spaghetti Pie

    • Nut Free
    • Refined Sugar Free
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    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 Vegetarian 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!
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    Servings: 8 Servings
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    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 

    1. Start by preheating your oven to 350 F.
    2. 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!
    3. 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. 
    4. Once the pasta is cooked, drain the water from it and set it aside.
    5. 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.
    6. Then, add your cooked spaghetti to the bowl and toss until the noodles are evenly coated in the sauce mixture.
    7. Finally, transfer your spaghetti to the prepared pan and top with the shredded mozzarella cheese and the remaining Parmigiano Reggiano.
    8. Bake your pie for 27-30 minutes, or until it is golden brown.
    9. Once it's done, let it rest for a few minutes, then slice it into wedges.
    10. 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.
    Nutrition Hide Nutrition
    Calories: 114kcalCarbohydrates: 5gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 898mgPotassium: 224mgFiber: 2gSugar: 3gVitamin A: 482IUVitamin C: 4mgCalcium: 269mgIron: 1mg
    Hey I’m Nicole!

    Founder of Kale junkie

    Your go-to girl for bold, nourishing eats that actually taste good.

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    What others are saying

    1. Joan Accorsi
      June 3, 2024

      2 stars
      Looks great but I saw no measurements for number of eggs, how much spaghetti, cheese or sauce. Only the 1 c of Parm Regianno

      Reply
      1. kalejunkie
        June 3, 2024

        Hi Joan, all of the measurements are on the recipe card. If you scroll down, you will see it ☻

    2. Connie Anderson
      September 2, 2024

      5 stars
      Really good, set up nicely, nice flavor balance, made a lot which was very good leftover

      Reply
      1. kalejunkie
        September 4, 2024

        I’m so happy you enjoyed it, Connie! Thank you so much for your review!

    3. Cory
      August 26, 2025

      5 stars
      A recipe in my regular rotation – thanks!

      Reply
      1. Nicole Modic
        August 26, 2025

        Thanks for the review Cory!

    Delicious, nourishing
    and totally doable!

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