Spaghetti Pie

Delicious layers of cheese, meat sauce, & more cheese sit atop a sturdy pasta crust in this Spaghetti Pie! It looks fancy and tastes better!

Course Main Course

Cuisine American

Keyword How Do I make Spaghetti Pie Recipe, How To Make Spaghetti Pie Recipe, Spaghetti Pie, Spaghetti Pie Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 410kcal

Author Kathleen

Ingredients

Pasta Crust:

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 rgg Beaten
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon black pepper

Filling:

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

Instructions

Preheat the oven to 350ºF (177ºC). Spray a deep dish 10-inch pie plate with nonstick cooking spray.
Cook the pasta (4 ounces) per the package instructions just until it's al dente.
As the pasta cooks, start the sauce by heating a 12-inch nonstick skillet with the olive oil (2 teaspoons) over medium-high heat until oil shimmers. Add onion and cook for 3-5 minutes or until the onions are soft. Add the beef (1/2 pound) 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 (1 can), tomato paste (3 tablespoons), sugar (1 teaspoon), basil (1 teaspoon), salt (3/4 teaspoon), and pepper (1/2 teaspoon), 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 (2 tablespoons), Parmesan (1 cup), egg (1), basil (1/2 teaspoon), 1 teaspoon oregano, and pepper (1/8 teaspoon), and mix to combine. Press the pasta mixture with a spatula into the 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 (1 cup), egg (1), 1/2 teaspoon oregano, and a pinch of nutmeg together in a small bowl. Spread the ricotta mixture over the slightly cooled pasta crust then pour an even layer of the meat sauce on top. Sprinkle the top with cheese (1 1/2 cups) and bake. Bake in the oven until heat through and the top is golden and sauce is bubbly for about 25-30 minutes. Remove from oven and let sit for about 15 minutes, then cut and serve.

Notes

Go for quality Parmesan. Freshly grated cheese melts better and adds depth.
Drain your sauce well. You want a thick consistency so the pie layers stay distinct and not watery.
Press that crust firmly. The tighter you pack it, the cleaner your slices will be.
Try the sausage swap. Italian sausage adds savory spice and richness—especially great for company!
Make it ahead. Assemble the pie a day in advance, refrigerate, then bake just before serving for an easy dinner-party win.
Be patient before cutting. The hardest part is waiting! But letting your Spaghetti Pie rest for 10–15 minutes ensures clean slices and perfect layers that won’t collapse.

Nutrition