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Spaghetti Pie

Ricotta cheese, ground beef tomato sauce, and mozzarella layered and baked in a pie pan on top of a spaghetti crust.
Spaghetti Pie

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie


1 pound ground beef
14-ounce can crushed tomatoes
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp dried basil
1 tsp salt
1/4 tsp black pepper
8 ounces uncooked spaghetti
2 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
8 ounces whole milk ricotta cheese
4 ounces mozzarella cheese, shredded


1. Add the ground beef to a large saucepan over medium-high heat. Cook while breaking up the beef until no longer pink, about 6 minutes.

2. Add the crushed tomatoes, garlic, oregano, basil, salt, and pepper to the pan. Stir to combine and bring to a boil.

3. Reduce heat to low. Cover the pan and simmer, stirring occasionally, for about 20 minutes.

4. Preheat your oven to 350°F and while your sauce simmers cook your spaghetti according to package directions.

5. Drain the spaghetti and place in a large mixing bowl with the eggs and Parmesan. Stir until well combined then spread evenly into a 9-inch pie plate.

7. Spread the ricotta cheese on the pasta then spread the sauce on top. Place in the preheated oven and bake for 20 minutes.

7. Sprinkle the mozzarella cheese on top and bake for 10 more minutes or until cheese os melted and lightly browned.

8. Remove pie from oven and allow to cool for 5 minutes before serving.

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Spaghetti Pie

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