Of all my pasta recipes, I think spaghetti pie might just win top marks for fun and taste. I’ve got lots of spaghetti recipes, but the layers of pasta crust, cheese, meat sauce, and more cheese are served like something straight from pie heaven.
The buttery, garlicky crust sets the whole thing up, and the creamy cheese layer in the middle pairs beautifully with the meat sauce on top. On top of all that deliciousness, the presentation is stunning! This spaghetti pie recipe is a show stopper but fear not, it’s very straight forward to assemble.
Let’s head to the kitchen and get to it!
What I Love About Spaghetti Pie Recipe
This Spaghetti Pie recipe is over the top in taste and presentation, and I always get rave reviews. The things I love most of all are:
- The butter, garlic, Parmesan pasta crust… need I say more?
- The creamy cheese layer
- The presentation of separate layers is a WOW factor
- It looks and tastes fancy, but it’s not hard to make
Overall, you’ll find this is a very straight forward recipe. It has several steps, but don’t let that intimidate you. I’ve got a few tips for you to make your spaghetti pie recipe the best it can be!
- Proper Pasta Prep- It’s essential to use proper pasta cooking techniques with your vermicelli noodles. Be sure you’re boiling in plenty of well-salted water and don’t overcook them. These noodles are very fine, so they’ll cook quickly.
- Also, I suggest melting the butter, cheese, and herbs first and then stirring in the egg. This lets them cool down slightly so you don’t accidentally cook the egg.
- The Crust- This isn’t like a pie crust that comes up the sides of the dish. I just press it firmly into the bottom. Be sure to use a deep enough dish to allow plenty of room for the layers.
Baked Spaghetti Pie Ingredient Notes
You can switch up a few things with your baked spaghetti pie recipe ingredients if you want to tweak the recipe a bit.
- Meat- you can certainly use Italian sausage instead of the ground beef. Ground turkey would work as well.
- Veggies- If you want to add veggies to your meat sauce, just monitor the moisture level. You don’t want to make it too soupy.
- Vermicelli- Angel Hair is the same type of pasta as Vermicelli. You could use spaghetti in a pinch, but your crust won’t be as dense. I would worry that it won’t hold together as tightly. It would, however, still taste delish!
- Nutmeg- It’s actually a pretty common variation in traditional lasagna. If you’re not a fan, simply omit it!
This will store nicely in the fridge in a well-sealed container. Exposed edges run the risk of drying out, so be sure to wrap it well!
Can You Freeze This?
This freezes really well. I suggest freezing before baking for best results. Simply follow the instructions up to the point of baking and let the pie completely cool. Wrap it in a couple of layers of cling wrap and a layer of foil. It should keep for about 2 months.
Make Ahead Tips
The best way to make spaghetti pie recipe ahead of time is to do everything but bake it. Allow it to cool and cover tightly with cling wrap.
It will keep for a day or two in the fridge. Bake as directed. If you’re baking straight from the fridge, you’ll need to factor in a little extra cook time.
How Long Can You Keep This In The Fridge?
Leftovers will keep for 3 days in the fridge in a well-sealed container.
More Spaghetti Recipes
You can’t get more classically Italian than spaghetti! I’ve got loads of spaghetti dishes, so you can keep making a fresh take on this family favorite!
- Crockpot Spaghetti
- Italian Spaghetti
- Spaghetti and Meatballs Recipe
- Crock Pot Spaghetti
- Instant Pot Spaghetti and Meatballs
- Mexican Spaghetti
- 4 ounces dry vermicelli Broken Into 2 Pieces
- 1 clove garlic Minced
- 2 tablespoons Butter At Room Temperature
- 1 cup Grated Parmesan Cheese
- 1 Large Egg Beaten
- 1/2 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1/8 teaspoon Black Pepper
- 2 teaspoons olive oil
- 1 small onion finely chopped
- 1/2 pound lean ground beef
- 1 (15-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 1/2 teaspoons Dried Oregano divided
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup whole milk ricotta
- 1 large egg
- pinch nutmeg
- 1 1/2 cups whole milk mozzarella Shredded
- Preheat the oven to 350 degrees. Spray a deep dish 10-inch pie plate with nonstick cooking spray.
- Cook the pasta per the package instructions just until its al dente.
- As the pasta cooks, start the sauce by heating a 12-inch nonstick skillet with the olive oil over medium-high heat until oil shimmers. Add onion and cook for 3-5 minutes or until the onions are soft. Add the beef to the onions and continue to cook until the beef is cooked through and there is no longer any pink. Drain off any excess fat from the skillet. Add tomato sauce, tomato paste, sugar, basil, oregano, salt, and pepper, to the skillet and simmer for about 10 minutes.
- When pasta is cooked to al dente, drain well in a colander but Do Not Rinse. Return drained pasta to the pot and add garlic, butter, Parmesan, egg, basil, 1 Teaspoon oregano and pepper and mix to combine. Press pasta mixture with a spatula into prepared pie plate. Bake in preheated oven for about 15-20 minutes or until pasta is set. Allow cooling while you mix together the ricotta mixture.
- As the pasta crust cools and the meat sauce simmers, stir the ricotta, egg, 1/2 Teaspoon oregano and pinch of nutmeg together in a small bowl. Spread the ricotta mixture over the slightly cooled pasta crust then pours an even layer of the meat sauce on top. Sprinkle top with cheese and bake. Bake in the oven until heat through and the top is golden and sauce is bubbly about 25-30 minutes. Remove from oven and let sit for about 15 minutes then cut and serve.