If you’re craving comfort food with a fun twist, I absolutely love sharing this Cheesy Spaghetti Pie Recipe with friends and family — it’s like your favorite spaghetti dinner got a makeover into a cheesy, baked pie that’s seriously irresistible. When I first tried this, I was surprised how simple it was to pull together but tasted so rich and satisfying. Stick around because I’ll walk you through everything you need to know to nail it perfectly every time!
Why You’ll Love This Recipe
- Comfort Food Elevated: It takes classic spaghetti and transforms it into a baked pie with layers of creamy cheese and rich meat sauce.
- Family-Friendly: My family goes crazy for this — it’s a guaranteed crowd-pleaser at dinner or special occasions.
- Make-Ahead Friendly: You can assemble it ahead of time, even freeze it, so dinner is stress-free on busy nights.
- Simple Ingredients, Big Flavor: Easily found pantry staples come together for amazing taste without complicated steps.
Ingredients You’ll Need
The magic of this Cheesy Spaghetti Pie Recipe lies in how the ingredients complement each other — creamy cheeses, al dente pasta, and a flavorful meat sauce all layered to perfection. Before you start, I always recommend gathering everything so the process flows effortlessly!
- Ricotta Cheese: The creaminess here is essential—it adds moisture and a subtle tang that ties the layers together.
- Cream Cheese: This boosts the luscious texture; make sure it’s softened for easy mixing.
- Spaghetti: Cook it just until al dente so it’ll hold up when baked.
- Butter: Adds richness to coat the pasta evenly and keeps it from sticking.
- Eggs: These help bind the spaghetti crust so it sets up nicely after baking.
- Parmesan Cheese: Adds nuttiness and extra savory flavor to the pasta layer.
- Ground Beef: I prefer lean or 80/20 for juiciness without too much grease.
- Yellow Onion & Garlic: These aromatics build the foundation of the meat sauce’s flavor.
- Hot Sauce: Don’t worry—it’s just to deepen flavor, not make it spicy.
- Worcestershire Sauce & Italian Seasoning: They add complexity and that classic Italian vibe.
- Marinara Sauce: Use your favorite jarred sauce or homemade for the best results.
- Mozzarella Cheese: The melty, bubbly topping everyone loves—buy a good quality shredded or ball mozzarella.
Variations
One of the things I love most about this Cheesy Spaghetti Pie Recipe is how easy it is to customize. Whether you’re adjusting for dietary needs or boosting flavor, making it your own is part of the fun!
- Vegetarian Version: I swapped out the ground beef for sautéed mushrooms and lentils once, and it was just as hearty and satisfying.
- Spicy Kick: Add a little crushed red pepper flakes or a touch more hot sauce if you want to wake up your taste buds.
- Extra Veggies: Throw in finely diced bell peppers or spinach for a veggie boost your family might not even notice!
- Different Cheeses: Try adding provolone or fontina for a unique cheesy twist I’ve enjoyed experimenting with.
How to Make Cheesy Spaghetti Pie Recipe
Step 1: Whip Up That Creamy Cheese Layer
Start by mixing your ricotta, cream cheese, and seasonings in a medium bowl until smooth and well combined — this gets your creamy cheese layer ready. I like to prepare this first because it lets the flavors meld while I work on the rest!
Step 2: Cook the Meat Sauce
Season your ground beef with salt and pepper, then brown it in a hot skillet with onions, breaking it up as it cooks. Once nicely browned, drain any excess grease. Lower the heat, stir in garlic, hot sauce, Worcestershire, and Italian seasoning, cooking for a couple of minutes until fragrant. Pour in marinara and let it simmer uncovered — this deepens the flavors while you move to the pasta.
Step 3: Prepare the Spaghetti Crust
Boil your spaghetti until just al dente, then drain and return to the pot. Toss with butter and Parmesan immediately so the butter melts nicely, coating each strand. Next, add your whisked eggs and mix thoroughly — this helps bind the spaghetti into a crust once baked. Stir in about half the meat sauce so the pasta tastes richly sauced.
Step 4: Assemble Your Pie
Transfer the sauced spaghetti into a deep, lightly greased pie pan or baking dish and press it down firmly to form a compact base. Spread your creamy cheese mixture evenly on top, followed by the remaining meat sauce. Don’t worry if the pan looks full — this pie is meant to be generous!
Step 5: Finish with Mozzarella and Bake
Top everything with a generous layer of shredded mozzarella, then bake uncovered at 350°F for about 30 minutes until the cheese is melted and bubbling. If you like a golden, browned top, I broil it for a few minutes at 450°F — just watch it closely so it doesn’t burn. Once out of the oven, let it rest for 10-15 minutes so it sets well before slicing.
Pro Tips for Making Cheesy Spaghetti Pie Recipe
- Use a Deep Pie Pan: This lets you build thick layers without everything spilling over — trust me, it makes cleanup easier too.
- Don’t Overcook Pasta: Cooking spaghetti just al dente keeps it from getting mushy when baked; it will absorb sauce but still hold its shape.
- Let It Rest Before Slicing: That 10-15 minute wait after baking makes slicing easier and keeps the layers intact instead of a messy plate.
- Prevent Cheese Sticking If Covering: If you cover the pie with foil partway through baking, spray the foil’s underside with nonstick spray to avoid pulling off cheese when removed.
How to Serve Cheesy Spaghetti Pie Recipe
Garnishes
I love sprinkling a little fresh chopped parsley or basil on top just before serving — it adds a pop of color and freshness that cuts through the richness beautifully. A light dusting of extra Parmesan at the table is also a hit with my crowd.
Side Dishes
This cheesy spaghetti pie pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or garlicky roasted broccoli. Sometimes, I whip up garlic bread on the side for the ultimate cozy Italian-style meal.
Creative Ways to Present
For special occasions, I like to bake individual mini pies in ramekins — they look adorable and portion control is a breeze. Another fun idea is to add a drizzle of basil pesto on each slice for a burst of herby brightness that wows guests.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store the pie in an airtight container in the fridge for up to 3 days. I’ve found the flavors actually deepen a bit overnight, making the next-day meal taste even better — just resist reheating it immediately after baking for the best texture.
Freezing
This recipe freezes beautifully. I typically assemble the entire pie, then let it cool completely before wrapping it tightly in plastic wrap and foil. It keeps well for up to 3 months in the freezer. When I plan to freeze, I sometimes reduce the spaghetti slightly because pasta soaks in sauce while thawing, keeping it just right.
Reheating
To reheat, I recommend thawing fully in the fridge overnight, then baking covered at 350°F for about 15 minutes before uncovering and baking another 15 until warmed through and cheese melty. A little broil at the end revives that fresh-baked look.
FAQs
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Can I make this Cheesy Spaghetti Pie Recipe without meat?
Absolutely! You can substitute the ground beef with sautéed mushrooms, lentils, or your favorite plant-based meat alternative for a vegetarian-friendly version that’s still hearty and flavorful.
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What’s the best type of cheese to use in this recipe?
Ricotta and cream cheese create the creamy base layer, and shredded mozzarella melts perfectly on top. Parmesan adds a nice savory undertone. Feel free to experiment with provolone or fontina for variation, but these classic choices work brilliantly.
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Can I prepare the pie ahead of time?
Yes! You can assemble the entire pie, refrigerate it for up to 24 hours, or freeze it for up to 3 months. Just make sure to let it come to room temperature before baking to ensure even cooking.
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How do I prevent the cheese from sticking when covering the pie?
If you cover the pie with foil during baking, lightly spray the foil’s side facing the cheese with nonstick cooking spray. This little trick helps prevent the cheese from sticking to the foil.
Final Thoughts
Honestly, this Cheesy Spaghetti Pie Recipe has become one of my go-to comfort dishes whenever I want something a little different but still deeply satisfying. It’s the kind of recipe that brings everyone to the table, sparks smiles, and creates memories — and it’s easy enough to make any night. I can’t wait for you to try it and see how it quickly becomes a favorite in your own kitchen!
Print
Cheesy Spaghetti Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This comforting Spaghetti Pie is a layered pasta casserole featuring a savory spaghetti crust, a rich meat sauce, and a creamy cheese layer. Baked until bubbly and golden, it’s perfect for a family meal or make-ahead dinner that freezes beautifully.
Ingredients
Cheese Layer:
- 1 cup ricotta cheese
- 3 tablespoons cream cheese
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
Spaghetti Crust:
- ½ lb. spaghetti
- 3 tablespoons butter
- 2 eggs, whisked
- ½ cup parmesan cheese
Meat Sauce:
- 1 lb. ground beef
- Salt and pepper, to taste
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon hot sauce (doesn’t add spiciness)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 24 oz. marinara sauce
Cheese Topping:
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preparation: Preheat your oven to 350°F and grease a deep 9 or 10-inch pie pan or a 2 to 2 ½ quart baking dish. Combine the ricotta, cream cheese, and dried herbs and seasonings in a medium bowl and set aside. Measure out all other ingredients before starting.
- Cook the Meat Sauce: Season the ground beef with salt and pepper. Heat a large skillet over medium-high heat, add the ground beef and diced onions, and cook for 7-10 minutes until browned and cooked through, breaking up the beef as it cooks. Drain the excess grease.
- Simmer Meat Sauce: Lower the heat to medium, then add minced garlic, hot sauce, Worcestershire sauce, and Italian seasoning to the skillet. Cook for 2 minutes, stirring frequently. Pour in the marinara sauce and stir to combine. Reduce heat to low and let it simmer uncovered while you cook the spaghetti.
- Cook Spaghetti: Boil a large pot of salted water and cook the spaghetti until al dente. Drain thoroughly and return the pasta to the warm pot.
- Mix Pasta Crust: To the hot spaghetti, add the butter and Parmesan cheese, tossing to coat evenly. Add the whisked eggs and toss again to combine thoroughly.
- Combine Pasta and Meat Sauce: Stir 1 ½ cups of the meat sauce into the spaghetti mixture until well incorporated. Remove the pot from heat.
- Assemble Base Layer: Transfer the spaghetti and meat sauce mixture into the prepared pie pan or baking dish, pressing down firmly to create an even, packed crust layer.
- Add Cheese and Sauce Layers: Spread the ricotta and cream cheese mixture evenly over the spaghetti crust, then top with the remaining meat sauce. The pan will be full, but it will hold well.
- Top with Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the top of the assembled layers.
- Bake: Place uncovered in the preheated oven and bake for 30 minutes, until the mozzarella is fully melted and cheese is hot. For a golden-brown top, optionally broil at 450°F for a few minutes—watch carefully to avoid burning.
- Rest and Serve: Remove from oven and let the spaghetti pie sit for 10-15 minutes to firm up before slicing and serving for best texture and flavor.
Notes
- Make-Ahead: Assemble the dish as directed but do not bake. Let it cool completely, then cover and refrigerate up to 24 hours or freeze for up to 3 months. Thaw fully before baking.
- Baking from Refrigerated: Let assembled pie sit at room temperature for at least 30 minutes before baking. Cover loosely with foil sprayed on the non-stick side to prevent sticking. Bake covered for 15 minutes, then remove cover and bake for 30 more minutes until cheese is melted and bubbly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. When freezing, using just under ½ lb. of pasta helps retain sauciness as pasta absorbs sauce over time.
- Nutrition Info: Nutrition values are estimates and based on 8 servings.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 480
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg
