Spaghetti Pie

Spaghetti Pie - noodles baked into a chewy pie and topped with tomato sauce and melted cheese. So yummy! |

Spaghetti Pie. The End.

I’m definitely resisting the urge to add 27 more descriptors to the name of this recipe. Perfect Baked Spaghetti Pie // Sticky Spaghetti Pie with Marinara // Garlic Marinara Spaghetti Pie with Pan Sauteed Vegetables and Fresh Herbs. It’s a disease. MAKE IT STOP. We only need to call this what it is –> Spaghetti (delicious tasty can’t get enough I even like to eat it cold for breakfast) Pie.

Ever since I’ve started food blogging, I have had this awful mind obsession about naming recipes. It’s almost impossible (today being the rare proof that it is, in fact, possible, because I was starting to wonder) for me to call my recipes by normal-people-food-names. Like “chocolate cookies” – two words – would never be okay for me. They’d have to be Thick and Fudgy Double Chocolate Chip Cookies. As if in my normal life I’d say, Hey guys! Should I make another batch of the Thick and Fudgy Double Chocolate Chip Cookies? Annnd as if in my normal like I’d be asking anyone to help me make a decision about whether or not I should make another batch of cookies.

Which reminds me, in a backwards kind of way, we’re kind of going to try living without refined sugar for the next little while. <– I don’t even know.

Spaghetti Pie - perfectly simple comfort food! |

I was originally inspired to make this when Bjork took me to a brunch cooking class a few weekends ago on his romantically planned “Date Day”. Aw, so sweet, right?

The chef blew my mind when he told us were were going to add cooked spaghetti to the egg and spinach frittata. I was so insanely hungry by this point, because when I go to a brunch cooking class and it starts at 10:30, I assume I’m going to be munching on bacon and pastries and such cooking class things all through the morning so I tragically skip breakfast, but then I realize that we actually have to cook the food (oh yeah, cooking class) before we can eat it, and suddenly it’s lunchtime and then not only am I all crabby about my decision to skip breakfast but I’m also acting a little weird because I’m completely tunnel-vision-hungry. So when the egg and spinach and spaghetti noodle frittata came out of the oven, I pounced. It was so so so so so good that I literally made my own version within 24 hours of the class. My brain: more noodles, more noodles, more noodles.

This isn’t the chef’s recipe because a) I accidentally left my recipe packet sitting on the table like a total dum-dum, b) I like to blaze my own food trails instead of strictly following recipes, and c) I didn’t want it to be breakfasty like the one from cooking class. I wanted it to be like dinnertime Spaghetti, but as a Pie. Spaghetti Pie. Get it?

Spaghetti Pie - noodles baked into a chewy pie and topped with tomato sauce and melted cheese. |

So today it’s just you and me and two-word SPAGHETTI PIE. That’s all. Plain and simple, with good old jarred tomato sauce – or homemade if you’re the cool kid on the block who makes their own tomato sauce and who I aspire to be when I grow up – and creamy, melty cheese and sticky, dense noodles (noodle crust? no?) that will blow the lid off of your preconceived notions of regular Whitey McWhite Spaghetti Noodles. Not that you couldn’t use whole wheat. I actually wanted to use whole wheat (avoiding refined sugars? yeah whole wheatie) but all I had was this huge package of white spaghetti noodles that I bought at Costco when I was pretending that I had a family of 17 people to feed. So we’ll be working our way through this package for a while and meanwhile, you go get yourself some whole wheat if that’s what’s up for you in the food dept.

Even though it seems like it might be kind of boring (spaghetti noodles baked in a dish, I know I know I know), what you need to know is that the name of the game here is texture. Ohhhh the sweet, satisfying feeling of cutting yourself a slice – not a bite but literally a big, dense slice – of spaghetti noodles. It’s like when all the leftover mac and cheese noodles get stuck together and you eat those cheesy noodle clumps in a mad rush, even though you’re not even in a hurry, because for some reason they are so much more satisfying that the individual noodles and they must be eaten at intense top speeds. No? Just me?

Spaghetti Pie - perfecly simple comfort food! |

If you’re up for chewy, saucy, dense, velvety, thick, noodley, creamy, and delicious sorts of textures, this = you.

The super packed, dense noodle base is made sticky and thick and creamy with ricotta cheese, a few eggs, and some aromatic sauteed veggies and herbs. Then it’s topped with sauce and cheese and herbs and more cheese because imma blog the heck outta this thing and I must must must sprinkle little decorative foodstuffs on everything.

Someone please just give me a spaghetti pie in the face right now for being so obnoxious.

No, like, PLEEZE.

Spaghetti Pie - noodles baked into a chewy pie and topped with tomato sauce and melted cheese. |

5.0 from 5 reviews
Spaghetti Pie
Serves: 8
  • 1 lb. uncooked spaghetti
  • 1 tablespoon olive oi
  • 1 yellow onion
  • 2 cloves of garlic (optional)
  • 3 stalks of celery
  • 3 carrots
  • 1 handful of spinach
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • tiny tiny sprinkle of nutmeg
  • ½ teaspoon salt
  • 15 ounces part skim ricotta cheese
  • 2 eggs, beaten (see notes)
  • 3-4 cups of your favorite tomato sauce (see notes)
  • 1 cup shredded cheese, like Mozzarella
  • parsley and Parmesan for topping
  1. Cook the spaghetti according to package directions. Drain and set aside to cool.
  2. Mince the onion, garlic, celery, and carrots. Heat 1 tablespoon olive oil in a large skillet; add the onion and saute for 5 minutes. Add the garlic, celery, and carrots; saute for another 5 minutes. Add the spinach and cook until wilted. Stir in the spices and set aside to cool.
  3. Preheat the oven to 350 degrees. Mix the ricotta and eggs together. Toss the cooked noodles with the vegetable mixture and the ricotta mixture. Transfer to a greased pie dish (mine was 9 inches - you could also just use a 9x13 rectangular pan). The mixture will be heaping in the dish. Top with the sauce and the cheese and cover with oiled aluminum foil so the cheese doesn't stick. Bake for 20 minutes; remove foil and bake for an additional 5 minutes. Remove from the oven and let stand for 5-10 minutes to soak up any excess moisture. Top with parsley and Parmesan. Cut into wedges or scoop out with a spoon and serve.
You may need extra olive oil to toss with the noodles so they don't stick together.

Adding one or two more eggs will give the whole thing a little more firmness and help it hold together better. Two eggs was enough for me, but if you really want to get the pie effect and you don't mind a little extra eggy-ness, you could use three or four eggs.

I used a Kirkland brand marinara sauce that has lots of real tomatoes and garlic, and no funky ingredients or added sugar. Yey! Use more sauce to top each individual piece if you luv sauce like me.

Spaghetti Pie Nutrition Facts

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  1. Umm, our brains must be connected by spaghetti noodles, because I was totally planning to try making something like this in the very near future!
    But, you just saved me all the word of recipe development…I’ll just face plant into yours instead.
    Cutting a slice of pasta? I’m in. Pinning!

    • Taylor,

      Admittedly Lindsay’s recipe looks amazing, but maybe you should make yours anyway!!! I feel like you can’t go wrong with multiples of spaghetti pie. Maybe a pesto version?


  2. Wow I love spaghetti and I love pie so why not? I just saw something like this in taste of home. Yes, even men read it! We will be making this! The kid’s will love it.

  3. That looks like one whole heaping pile of spaghetti goodness. Bet this would go over well with the whole family. Love that it’s simple ingredients as well.
    Pinning for later.
    Have a wonderful week!

  4. Good thing this serves 8….perfect for LOTS of leftovers!

  5. You just made my Monday much better! Thanks for the giggles and the great recipe!

  6. THIS IS LEGIT! I feel like this would be the coolest dish sold at a restaurant. So open one up and I’ll be your best customer in the cities!

  7. This looks wonderful! My mom used to make something similar when I was kid.

  8. This looks like such an odd but super delicious combination! =) dinner tonight? I think yes!

  9. Totally singing “when the moon hits your eye like a big pizza pie!!!!!!” in a lovely faux Italian accent in my head as I read this. I’m just so inspired :)

  10. We’re leaving on a boat trip in a few days, and I’m trying to think of things to make ahead that can be easily reheated in the microwave. I haven’t made a spaghetti pie in years and it sounds perfect.

  11. Ummm, this looks DANGEROUSLY delicious.

  12. Oh my! That is carb heaven!

  13. omg I want this for dinner tonight. The End.

  14. Aww – a “Date Day” is too cute! What an amazing looking pie – my daughter loves pasta and would love this!

  15. Greatest idea ever, can’t wait to try this!

  16. Once in a while I also can’t resist the allure of a carb-filled, cheesy gooey pasta. I pretty much always throw my pasta into the oven after because I love to get the cheese brown and bubbly and the pasta crisp around the edges. YUM!

  17. Looks amazing! Also Pinning!

  18. Mmmmmm!!!! You rocked it girl – can’t wait to give this a try!

  19. Wow this looks so delicious and in would be eating it for all my meals!!

  20. Could this be any more perfect!!!

  21. Mmm we ate this when I was a kid. It was a favorite!!! And you are totally speaking my language in regards to the texture, it is the best!

  22. PHENOMENAL and the best kind of crazy!! So creative!! Looks very tasty!

  23. My mom used to make something like this for dinner growing up, it was seriously one of my favorite meals! Can’t wait to make your version and reminisce on the good old day!

  24. Home-cooked comfort at its finest!

  25. Wasn’t sure what I was making for dinner until I saw this blog post! Great timing!

  26. This looks so awesome Lindsay!! Great photography too – can’t stop scrolling through your site fir inspiration!!

  27. I almost passed over this recipe because my mother-in-law makes this awful spaghetti pie with cream of mushroom soup and cream of tomato soup. But this looks fantastic! Pinning this!

  28. I practically never make a recipe the day it’s published, but . . . well, guess what was my family’s dinner tonight? 😀

    Mine didn’t firm up into a pie at all; the bottom of the pan was a shallow pool of liquid and the spaghetti stayed all separate. I blame the fact that I tried to use cottage cheese instead of ricotta (it was all I had), and it’s more liquidy. If I would try to make that substitution again, I would strain it.

    Despite the fact that it wasn’t a “pie,” it was still really good! Everyone said it was delicious, even my picky sister who does not usually compliment food. No one seemed bothered by the fact that it didn’t firm up like it was supposed to. 😀 Thanks for the recipe!

    • Shoot! Sorry about the cottage cheese issue Avra. If you were using cottage cheese next time, I would puree it so it becomes really thick like ricotta. Thanks for the comment!

  29. Me and my husband also have a day date :) It’s really fun, and ‘forces’ you to have a break and do the things that really matter in life. I love spaghetti pies! My mom has been making it ever since I was a child so it brings some good memories, plus it makes me really hungry!

  30. This sounds very interesting and delicious!!

  31. I’m always SO curious about spaghetti pie (how does it stay together in one slice and not crumble into a big jumbly mess?!) It always been so mysterious to me and now you’ve just gone and made me a believer.

    I too aspire to be the person that makes their own spaghetti sauce when I grow up…it will be such a proud day when that happens (I know, I reach for the stars).

    • Haha – it’s just that it takes forrrrrever. I made some at the cabin though when we had a little more time to spare and it was delicious!

  32. That looks incredible! Now I am going to be dreaming about it until I make it.

  33. My mom made the best spaghetti pie growing up (with sour cream–yum)! I’m curious if it was a midwest thing and you also ever had a (less gourmet) version in your childhood? Either way, it totally brought me back (to the days of eating much more gluten!) and I’m going to have to introduce my non-midwestern bf to it with this recipe.

    • Tessa,
      My mom made spaghetti pie when I was growing up too! I’m from Iowa originally and the recipe was in our family cook book. I don’t remember any friends parents making it but spaghetti pie was always a favorite at our house!

    • I have had something similar, I think it’s a Pioneer Woman casserole kind of thing, but I didn’t grow up eating it or anything. :)

  34. This looks seriously amazing. The second I’m off my two month anti reflux diet I’m totally going to make this!!

  35. I have been pretty captivated by “fake” pies lately… rice crusts, sweet potato crusts and clearly now spaghetti pie!

  36. Lindsay,

    I’ve always thought spaghetti pie was a tasty dish, but your great photos make it look super classy too! I love the way the recipes on your site seem to hit that balance on a regular basis. Simple dishes with a little extra something!

    Also thank you for sharing about the no refined sugar thing. I’ve been experimenting with this myself recently, (admittedly without a terrific amount of success so far), and have been concerned it will affect my food blog posts in a negative way. I find that whenever I’m out of ideas for posts I end up baking! However, you’ve clearly been turning out good stuff without sugar. Super encouraging! I’m definitely going to keep working on the no sugar thing myself.

    Thanks a ton!

    • Love this comment Michelle! I fully believe in eating really really good food… even if you’re trying to eat healthier. They are not mutually exclusive! :)

  37. Oh my…this looks too good. I have to say, I’ve never thought about throwing spaghetti into pie form! You are fantastic and I love your blog!

    And I can totally relate with the crazy naming of recipes obsession :)

  38. This.Is.Genius! I would’ve never thought about a spaghetti pie. I think I’ll try a pesto version with the overload of basil coming out of our garden.

  39. Although I have never actually had spaghetti pie, I want this. Right now. The way you turned this into a dinner rather than for brunch is amazing, and with all of the cheese in this… I cannot wait to try it!

  40. Wow! I love spaghetti pie! I make it too, but I have a different recipe. I will post one of my recipe sometime :)

  41. “Mind. Blown.” I would elaborate, but in the spirit of your amazing post and recipe name, I think that explains everything. Thanks for always being so awesome you guys!

  42. O.M.G. Yes. This is exactly what I am hungry for. Like this minute. Nevermind that it’s almost 11pm and I would totally wake up my family by clanging around in the kitchen. Eh – they’ll sleep after I wake them up to eat this. Y-U-M!!!

    I’ve always wanted to do a fun cooking class – thanks for the tip that I’ll need to eat breakfast beforehand! Lol – I would have thought just like you!!

  43. Oh my yum! My mother-in-law makes a similar dish. I’m going to try this and hopefully the wifey’s version wins :)

  44. I’m excited to try this over the weekend. And if all goes well I’ll make a second batch for friends who are moving this weekend. This was a childhood favorite, but I love the addition of veggies to yours, and the height of the noodley goodness- wow! I’m hungry just thinking about it!
    Quick question on the sauce- do you know the volume equivalent to a pound of marinara sauce?

  45. Oh man, this looks insanely good!

  46. This is blowing my mind right now!! What a great meal idea!! Can’t wait to give it a try.

  47. I just got a spiralizer and am obsessed with zucchini noodles – do you think this dish would work with zoodles instead of regular noodles?

    • Gosh, I don’t know, I have never used zoodles before! I think it’s worth a shot – the only thing I’m thinking is that they might leach liquid as they cook, so maybe use more eggs to make sure it binds together.

  48. Angie Thomas says:

    Would i be able to prep this the night before and then refrigerate and cook the next day? That would save me some time after work tomorrow.

  49. This looks delicious! We would get something like this from Tucci Benuch when we were younger and at MOA with our family.

    Wondering if you think this would freeze ok?

    Also, I have made my own marinara sauce and I’ve got to say the jar stuff doesn’t even compare. I used a recipe from the book Animal, Vegetable, Miracle and it was some of the best sauce I have had.

    • Yes! I’ve had that and it’s amazing. I do think this would freeze alright, since it’s okay if the noodles sort of mush together a little bit. :) Thanks for sharing your recipe!

  50. I made this last night and it was fabulous! I was wondering what you thought about using goat cheese in place of the ricotta? I love the flavor of goat cheese but wasn’t sure how it would do in this recipe. Thanks for a winner!

  51. This was a winner!

    I had never thought of baking spaghetti in a casserole before, I guess it makes sense like Mac and cheese but different, but wow it wasn’t just good it was REALLY I want another slice even though my first slice was HUGE and my tummy really doesn’t need more food GOOD.

    And bonus my hubby didn’t end up wearing tomato sauce, which typically is the case….

    I cooked it for 35 min, a small bit of it were still a little white creamy sauce not cooked stuck together, but it was tasty and I am sure the microwave will fix that up with the leftovers.

    Thanks for another great recipie!

  52. jenni farnes says:

    this looks fabulous and i will make it for my husband and i very soon. i have to take dinner to a family that is gluten-free. do you think i could make this with nasty old gluten-free pasta and have it be any semblance of what you have created here? i worry the GF noodles will glom into a icky mass rather than staying separate. what do you think? would you try a GF version and let your reading masses know?

    • Yes, for sure! I actually enjoy gluten free pasta (well, some of the brands). Can you find a brown rice variety? Those usually taste best to me.

  53. Heather Snively says:

    I am new to your blog and entirely taken with it. Enjoying your youthful & enthusiastic approach. My spirit is youthful. My years are plenty. We’ve enjoyed spaghetti pies with leftover pasta for years. Honestly never thought to include vegetables. Often chicken or sausage. Wonder if there couldn’t be a delicious Asian Flavored spaghetti pie featuring maybe ginger, five spice etc? Would love to see you take this challenge if doable. Keep up the good work… and Thank You too… to hubby for the budget of blogging feature. Utterly fascinating!

  54. Humongous hit here in England! The whole family loved it. My son who is nearly two just kept saying “more please mummy”. Five year old said “make this again please mummy!” hubby 2nd and 3rd helping gave me an inkling that he may have liked it too. Plus we had two new students who said “wow, this is very delicious”. Thank you so much for sharing. X

  55. Just made this for Pi day 03.1415! It was so delicious! I just subbed the ricotta with homemade vegan ricotta because of dairy allergies. Everyone loved it!!

  56. I’ve made a meat version of spaghetti pie several times as I raised my children. I’m not a big fan of meat and was looking for a vegetable version. I made this tonight for dinner and it was wonderful. I’ll be making it again Easter weekend when the whole family is in town.

  57. I used to make a variation of this, it was called baked spaghetti and it was layered like lasagna. The first time I made it I made it for my mom’s ladie’s mission group and there were no leftovers in the 9x13x. Strange that such a basic meal as spaghetti becomes way better just by adding a bunch of cheese and making it in a different shape!! Try Peppridge Farm 5 cheese Texas Toast to go with!!

  58. So much for sugar free eating, huh? Pasta sauce? Sugar. Spaghetti noodles? Sugar. Carrots? Sugar. 6.5 grams per serving? Low sugar maybe, if you have a small serving. But sugar is sugar. Fruit has it, honey has it, pasta has it, sauces have it. What you have is an affiliate deal. Lol

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