Spaghetti Pie: A Comfort Food Classic with a Twist
There’s nothing quite like a new spin on spaghetti for Italian night. You know how it is when you’ve been making regular old spaghetti week after week. Everyone loves it, but sometimes you just want something a little more special. That’s why I love Spaghetti Pie—a fun, comforting, and hearty dish that takes traditional spaghetti and kicks it up a notch. This is a recipe that has been near and dear to my heart for as long as I can remember. I fell in love with it as a kid, and it’s stuck with me ever since.
Now, I know what you might be thinking: “Spaghetti pie? What kind of strange sorcery is this?” But trust me, it’s not as wild as it sounds. In fact, it’s the perfect blend of all the flavors you love about spaghetti but in a form that feels fresh, different, and dare I say, fancy. Even though it takes a bit more prep than your average spaghetti dinner, I promise it’s worth the extra effort. My teenage boys devour this every time I make it. It’s one of those meals that never gets old no matter how often it makes its way to our dinner table.
The Origin of My Love for Spaghetti Pie
I remember the first time I had spaghetti pie like it was yesterday. I was maybe eight or nine, my mom was always trying new recipes to keep dinner from being boring. She brought out this beautiful pie made of, you guessed it, spaghetti. I watched in awe as she cut into it, revealing layers of noodles, sauce, and melted cheese. The crust was made of spaghetti! I thought it was the coolest thing ever. It was love at first bite, and I begged my mom for the recipe afterward. Years later, it’s become a staple in my own home, and my family has come to love it just as much as I do.
A Weeknight Italian Favorite
Italian night in our house happens at least once a week, and spaghetti pie is my go-to when I want to shake things up a little. It’s fun to make, super versatile, and it feeds a crowd—perfect for when you’ve got hungry teenagers to feed! I’ll be honest, it does take a bit more work than your basic spaghetti, but the payoff is absolutely worth it. The way the spaghetti forms the crust, the savory beef or sausage filling, and the gooey melted cheese on top—it all comes together in this glorious, comforting dish that everyone loves.
And let’s talk about the leftovers for a second. This reheats beautifully, which is a big deal in my house because my boys are always looking for something to snack on after school. I love a recipe that pulls double duty, giving us an amazing dinner one night and a quick, satisfying lunch the next day.
Getting Creative with the Ingredients
One of my favorite things about spaghetti pie is how customizable it is. The recipe I’m sharing with you today is the classic version, but I encourage you to make it your own. Swap out the ground beef for sausage (we’re partial to a spicy Italian sausage in our house), or go meatless if that’s your thing—just load up on those veggies. I like to throw in extra sweet peppers or even some mushrooms if I have them on hand. You could also try different cheeses if you’re feeling adventurous. The cottage cheese adds a nice creamy layer, but ricotta works just as well. And mozzarella? You can never go wrong with extra mozzarella.
The beauty of this dish is that it’s hard to mess up. It’s forgiving, flexible, and endlessly adaptable. Don’t have fresh Parmesan? No problem, just use what you’ve got. Want to add a little heat? Throw in some crushed red pepper flakes with the meat mixture. There’s room to play here, which is why this dish has stood the test of time in my kitchen.
Step-by-Step Breakdown: Making Spaghetti Pie
Now, let’s talk about the recipe itself. I’m going to walk you through it step by step, with a few tips and tricks I’ve learned over the years to make the process easier and ensure it comes out perfectly every time.
1. Cooking the Spaghetti
Start by cooking the spaghetti according to the package directions. You want it to be al dente since it’ll be going into the oven for more baking. Once it’s drained, stir in the butter while the spaghetti is still hot. This helps coat the noodles and prevents them from sticking together. It also adds a delicious richness to the dish. Then, you’ll mix in the well-beaten eggs and Parmesan cheese. The eggs are key here because they act as a binder, helping the spaghetti hold together and form a crust. Trust me on this—it works!
2. Forming the Crust
Once your spaghetti mixture is ready, press it into a well-buttered 10-inch pie plate. Now, this is where the magic happens. You’re essentially creating a crust out of spaghetti, which is what makes this dish so special. I like to use a rubber scraper to press the spaghetti up the sides of the pie plate. It’s important to make sure the crust is even, with no big gaps, so it holds together once baked. Create a hollow out center kind of like a bird’s nest to leave room for the fillings. Think of it like molding the perfect spaghetti shell to hold all the filling.
3. Making the Meat Sauce
Set the spaghetti crust aside and it’s time to make the meat sauce. In a large skillet, cook the ground beef or pork sausage over medium heat until browned. Personally, I often go for a mix of both for an extra flavor boost, but either option works great on its own. Once the meat is browned and the veggies—onions and sweet peppers—are softened, you’ll drain off any excess fat (you don’t want a greasy pie!).
Next, stir in the canned diced tomatoes, tomato paste, oregano, and garlic salt. This combination creates a hearty, flavorful sauce that balances perfectly with the creamy cottage cheese layer that’s coming up. I let the sauce simmer for a bit, just to make sure everything is well combined and those flavors really develop.
4. Assembling the Pie
Now comes the fun part—assembling the pie! First, spread the drained cottage cheese over the bottom of the spaghetti crust. I know some people are iffy about cottage cheese, but let me assure you, it adds such a lovely creaminess to the dish, and once it bakes, you hardly notice it’s there. If you’re not a fan, you could swap it out for ricotta but cottage cheese is the healthier option and all the craze right now. On top of the cottage cheese layer, spoon the meat sauce, making sure to spread it evenly across the pie. The sauce is hearty, savory, and just the right amount of tangy thanks to the tomato paste.
5. Baking to Perfection
Now, the pie goes into the oven at 350°F for about 20 minutes. This gives the crust a chance to set and the flavors to meld together. After the 20 minutes are up, sprinkle the mozzarella cheese over the top and pop it back in the oven for another 5 minutes, or until the cheese is melted and bubbly. At this point, your kitchen will smell amazing—like you’ve been slaving away in the kitchen for hours when in reality, you’ve just made the best weeknight dinner ever.
Tips and Tricks for Spaghetti Pie Success
- Drain your spaghetti well. Since you’re making a crust, you don’t want any excess water making it soggy.
- Don’t skimp on the cheese. The Parmesan in the crust and the mozzarella on top are essential. If you’re feeling extra cheesy, throw a little more mozzarella in the meat mixture too.
- Let it cool slightly before serving. This pie is best when it’s had a chance to set a little, making it easier to slice and serve.
Why You’ll Love It
Spaghetti pie hits all the right notes: it’s filling, flavorful, and family-friendly. It’s a meal that works equally well for a busy weeknight or a casual dinner with friends. I love that it’s a little unexpected, but still familiar enough that even picky eaters (like my boys!) will enjoy it. Plus, it’s a great way to switch up your Italian night routine.
This dish has been a part of my family for years, and I have no doubt it’ll be a favorite in your home too. Give it a try and see how this twist on classic spaghetti becomes a new go-to in your meal rotation!
Spaghetti Pie
Ingredients
- 6 ounces spaghetti
- 2 tablespoons butter
- 2 eggs well beaten
- ⅓ cup Parmesan cheese grated
- 1 lb ground beef or bulk pork sausage
- ½ cup onion chopped
- ¼ cup sweet pepper chopped
- 7.5 ounces canned tomatoes diced
- 6 ounces Tomato paste
- 1 teaspoon dried oregano crushed
- ¼ teaspoon garlic salt
- 8 ounces cream style cottage cheese drained
- ½ cup mozzarella cheese shredded (2 ounces)
Instructions
- Cook spaghetti according to package directions, then drain. (You should have about 3 ½ cups of spaghetti) Stir butter into hot spaghetti. Stir in eggs and parmesan cheese. Press spaghetti into a buttered 10 inch pie plate and form the crust.
- In a large skillet over medium heat cook the beef, onion and sweet pepper until vegetables are tender and meat is brown. Drain off the fat. Stir in undrained tomatoes, tomato paste, oregano and garlic salt. Heat through.
- Spread cottage cheese over bottom of the prepared spaghetti crust. Top with the meat mixture.
- Bake, uncovered at 350 degrees for 20 minutes. Sprinkle the top with the mozzarella cheese. Bake 5 more minutes or until the cheese is melted.