Spaghetti Pie
A retro Italian-American comfort classic that turns leftover spaghetti into a crispy, cheesy pie. Spaghetti is tossed with eggs and parmesan to form a sturdy crust, then filled with a rich, meaty tomato sauce and topped with a blanket of melted mozzarella. It slices like a dream and tastes like a cross between baked spaghetti and deep-dish pizza.
For 8 servings
- prep · ~10 min
Cook the spaghetti.
1.Bring 3 liters of water to a rolling boil in a large pot.2.Add a pinch of salt, then cook spaghetti 1 minute less than package directions for al dente.3.Drain the spaghetti well and let it cool slightly.TIPSlightly undercooking the pasta now prevents a mushy pie later. - mix · ~2 min
Make the spaghetti crust.
In a large mixing bowl, toss the drained spaghetti with the beaten eggs and 1/2 cup of the grated parmesan until the strands are evenly coated.
- assemble · ~3 min
Form the crust in the pan.
Grease a 9-inch springform pan with butter. Press the spaghetti-egg mixture firmly into the bottom and up the sides of the pan to form a nest. Set aside.
TIPUse the bottom of a measuring cup to press the spaghetti down evenly. - prep
Preheat the oven.
Preheat the oven to 180°C (350°F).
- saute · ~8 min
Brown the beef.
1.Heat the olive oil in a large skillet over medium-high heat.2.Add the ground beef and cook, breaking it up with a spoon, until browned (6-8 min).3.Season with a pinch of salt and black pepper.TIPLet the meat sear undisturbed for the first 2 minutes to develop a crust. - saute · ~15 min
Build the meat sauce.
1.Reduce heat to medium. Add the chopped onion to the skillet and cook until softened (4-5 min).2.Add the minced garlic and cook until fragrant (30 sec).3.Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes.4.Simmer gently until thickened, about 10 minutes.TIPIf the sauce gets too thick, add a splash of water to loosen it. - assemble · ~3 min
Fill the spaghetti pie.
1.Spoon half of the meat sauce into the spaghetti crust and spread evenly.2.Sprinkle 1 cup of the shredded mozzarella over the sauce.3.Top with the remaining meat sauce.4.Finish with the remaining 1 cup of mozzarella and the remaining 1/2 cup of parmesan. - bake · ~30 min
Bake the spaghetti pie.
Place the pan on a baking sheet to catch any drips. Bake in the preheated oven until the cheese is golden and bubbly, about 30 minutes.
TIPLet the pie rest for 10 minutes after baking — this helps the slices hold their shape. - garnish · ~2 min
Slice and serve.
Run a knife around the edge of the pan. Release the springform ring, garnish with fresh parsley, and slice into wedges. Serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the spaghetti crust firmly and evenly up the sides of the springform pan to prevent fillings from leaking.
- 2Let the spaghetti cool slightly before tossing with eggs to avoid scrambling them.
- 3Use a metal springform pan for the crispiest edges and cleanest slices.
- 4Rest the baked pie for at least 10 minutes before slicing so the layers set and hold together.
- 5For extra browning, switch the oven to broil for the last 2 minutes of baking.
- 6Make the meat sauce a day ahead to deepen the flavor and save time on assembly.
Adapt it for your goals.
Vegetarian Mushroom & Spinach
Replace the ground beef with 450g of finely chopped sautéed mushrooms and a handful of fresh spinach stirred into the sauce. The mushrooms provide umami and a meaty texture, perfect for a meatless Monday.
Spicy Sausage & PepperSpicy Sausage & Pepper
Substitute ground beef with 450g of spicy Italian sausage (casings removed) and add 1 diced bell pepper when cooking the onion. The sausage fat and peppers add heat and sweetness, giving the pie a bold, hearty twist.
Four Cheese White PieFour-Cheese White Pie
Omit the tomato sauce entirely. Use a béchamel or ricotta base mixed with eggs, parmesan, mozzarella, and provolone for an ultra-creamy, golden-white baked pasta pie.
Why this is on our healthy list.
High-Quality Protein
Ground beef, eggs, and cheeses provide a solid dose of complete protein, supporting muscle repair and satiety.
Calcium from Cheese Trio
Parmesan, mozzarella, and the egg base contribute calcium for strong bones and teeth, with parmesan being especially concentrated.
Lycopene from Tomatoes
Crushed tomatoes and tomato paste are rich in lycopene, an antioxidant linked to heart health, which is better absorbed when cooked with a little fat.
B Vitamins from Beef and Eggs
Ground beef provides B12 and iron, while eggs offer B2 and B5, supporting energy metabolism and red blood cell production.
Frequently asked questions
Yes, but long strands like spaghetti, linguine, or fettuccine work best because they mesh together to form a sturdy crust. Short pasta won't hold together as well.
