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This spaghetti pie is the ultimate comfort food for busy nights and family gatherings. It brings together all the flavors of classic spaghetti and meat sauce but in a sliceable, cheesy pie that’s easy to serve and even easier to love. The golden top and creamy layers beneath always win applause at the table, and the leftovers somehow taste even better the next day.
The first time I made this, it was a cozy Sunday when my family wanted comfort food but I was craving something a bit different. Ever since, spaghetti pie has become our go to for weeknight dinners and potlucks because everyone comes back for seconds.
Ingredients
- Spaghetti: choose a quality brand for better texture as this forms the crust and structure of the pie
- Butter: use real butter for richness and to prevent the noodles from sticking
- Grated Parmesan cheese: adds savory cheesy flavor to the crust and helps bind the spaghetti
- Eggs: act as a binder keeping your pie firm when sliced
- Ground beef: look for 80 20 lean to fat for more flavorful and juicy meat sauce
- Onion: use a fresh medium yellow or white onion for sweetness and depth
- Green bell pepper: choose one that is firm and glossy to add crunch and a touch of sweetness
- Garlic: use fresh cloves for more punchy aromatic flavor
- Crushed tomatoes: go for a good quality canned variety for best sauce texture
- Tomato sauce: choose a plain or Italian herb variety with no added sugar
- Dried oregano and dried basil: provide classic Italian seasoning
- Salt and black pepper: crucial for balancing flavors and seasoning each layer well
- Shredded mozzarella cheese: use whole milk mozzarella for melt and stretch
- Ricotta cheese: opt for full fat for the creamiest layer in the pie
- Chopped fresh parsley: optional but adds color and fresh herbal finish
- For best results shred your own cheese and choose fresh produce for better flavor and texture.
Step-by-Step Instructions
- Cooking the Spaghetti:
- Fill a large pot with salted water and bring it to a rolling boil. As the water heats add a generous amount of salt to boost flavor. Cook spaghetti according to package instructions usually eight to ten minutes until just al dente. Drain and plunge into an ice bath to prevent further cooking and keep the noodles from becoming sticky. Drain thoroughly using a colander and pat dry if needed so the crust will hold together well.
- Mixing the Spaghetti Crust:
- Combine drained spaghetti melted butter Parmesan cheese and beaten eggs in a large bowl. Use tongs or a spoon to make sure the noodles are fully coated and the eggs are mixed through which creates a cohesive crust. Set aside while you prepare the meat sauce.
- Preparing the Meat Sauce:
- Brown ground beef in a large skillet over medium high heat breaking it up as it cooks. Drain off any excess fat so your pie is not greasy. Add the chopped onion and green bell pepper cooking until the veggies soften and onions become translucent about five to seven minutes. Stir in garlic for one minute until fragrant being careful not to let it burn. Add crushed tomatoes tomato sauce oregano basil salt and pepper. Simmer gently for fifteen to thirty minutes stirring occasionally until the sauce thickens and flavors blend. Adjust salt and pepper to taste.
- Assembling the Pie:
- Preheat oven to three hundred fifty degrees Fahrenheit one hundred seventy five degrees Celsius and grease a nine inch pie dish. Press the spaghetti mixture into the bottom and up the sides of the dish to form a sturdy crust making sure it is even and compact. Spread ricotta cheese gently over the crust. Top evenly with the meat sauce. Sprinkle one and a half cups of mozzarella cheese over the sauce leaving half a cup aside for later.
- Baking and Serving:
- Bake the assembled pie for thirty to thirty five minutes until the cheese is melty and edges are bubbling. In the last five minutes of baking scatter the remaining mozzarella on top for a bubbly golden finish. Rest the pie for ten minutes before slicing this makes it easy to cut clean wedges. Sprinkle with parsley if using and plate up while warm.
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Spaghetti pie was always a hit at our family reunions because it slices neatly and looks so inviting on the table. My favorite part is the crispy spaghetti edges that form as the pie bakes they always disappear first.
Storage Tips
Spaghetti pie keeps well in the fridge for up to four days covered tightly. For freezing let the baked pie cool fully then wrap slices or the whole pie in plastic wrap and foil. Thaw overnight in the fridge then reheat covered at three hundred fifty degrees until hot through. This makes it a smart make ahead dish for busy weeks and new parents.
Ingredient Substitutions
You can use Italian sausage instead of ground beef for extra flavor or swap in turkey or plant based crumbles for a lighter or vegetarian version. Provolone or fontina cheeses make excellent substitutes if you are out of mozzarella. Veggies like mushrooms zucchini or shredded carrot can be stirred into the sauce for extra color and nutrition.
Serving Suggestions
This pie truly stands alone but it pairs beautifully with a crisp green salad and a loaf of garlic bread. A sprinkle of fresh basil right before serving adds extra flair. Leftover slices also travel well for potlucks and school lunches.
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Cultural and Historical Context
Spaghetti pie is a clever American Italian creation that uses ingredients from classic spaghetti and bakes them into a dish that is easy to slice and serve. It likely became popular as a way to stretch leftovers and create a family friendly meal with familiar flavors. While not traditional in Italy it has earned a loyal following in many American households.
Recipe FAQs
- → How do I prevent the spaghetti crust from becoming soggy?
Drain spaghetti thoroughly and pat dry before mixing with butter, Parmesan, and eggs. This ensures a firm, crisp crust after baking.
- → Can I make spaghetti pie ahead of time?
Yes, assemble and refrigerate up to 24 hours ahead. Bake directly from the fridge, adding extra minutes if needed.
- → What vegetables work well in the meat sauce?
Mushrooms, carrots, zucchini, or extra bell peppers add flavor and nutrition to the sauce without overwhelming the dish.
- → How do I freeze spaghetti pie?
Cool completely, wrap tightly in plastic and foil, and freeze up to two months. Thaw in the fridge, then reheat until hot.
- → Can this be made vegetarian?
Absolutely! Omit beef and increase chopped vegetables or use a plant-based meat substitute for great results.