Spaghetti Pie
Spaghetti pie blends cheesy comfort with pasta-night flavor. Baked with a crispy crust and hearty sausage sauce, it’s perfect for dinner or potlucks.
Servings: 8
Equipment
Ingredients
- 1 Pound spaghetti dried
- 2 Tablespoons olive oil
- 1 Cup yellow onion finely chopped
- 1 Tablespoon garlic freshly minced
- 1 Pound Italian sausage
- 1 Tablespoon tomato paste
- 1 Can crushed tomatoes 28-Ounce
- 1 Tablespoon basil freshly chopped
- 2 Teaspoons Italian seasoning
- salt and black pepper to taste
- 1 Cup ricotta cheese
- 3 eggs large
- 2 Cups mozzarella cheese shredded
- 2 Cups cheddar cheese shredded
- 2 Cups parmesan cheese shredded
Instructions
Cook the Spaghetti:
- Cook the spaghetti according to the package instructions.
- Drain the cooked spaghetti and keep it warm.
Make the Meat Sauce:
- In a large skillet, heat the olive oil over a medium heat.
- Add the chopped onion and garlic, and sauté until softened, 3 or 4 minutes.
- Add the Italian sausage to the skillet, breaking it up with a spoon, and cook until browned, 6 to 8 minutes.
- Stir in the tomato paste, cooking for a minute to deepen the flavor.
- Add the crushed tomatoes, basil, Italian seasoning, salt, and pepper.
- Simmer the sauce on low heat for about 10 minutes, stirring occasionally, until it thickens and the flavors meld. Toss with the drained spaghetti.
Make the Ricotta Mixture:
- In a separate bowl, whisk together the ricotta cheese, eggs, and ½ cups each of the mozzarella, cheddar and parmesan until smooth and well combined.
- Stir the ricotta mixture into spaghetti and meat sauce mixture.
Bake the Spaghetti Pie:
- Preheat the oven to 350°F.
- Grease a 9-inch spring-form pan or pie dish or a round baking dish with a little olive oil or non-stick spray.
- Spread the spaghetti mixture evenly in the pan, pressing firmly so it will hold together well.
- Sprinkle the remaining mozzarella, cheddar and parmesan cheese evenly over the top of the pie.
- Bake the pie in the oven for 30 to 35 minutes or until the cheese is melted and bubbly and the top is golden brown.
- Remove from the oven and allow the pie to cool for 5 to 10 minutes before slicing.
- Serve hot, garnished with fresh basil if liked.
Notes
Al dente spaghetti: Make sure you cook the spaghetti to al dente (firm to the bite) since it will soften further while baking in the pie. Overcooked spaghetti gets mushy when baked.
Drain the spaghetti well: After cooking the pasta, make sure you drain it thoroughly. Excess water can make the pie soggy. Keep it warm if it's ready before the meat sauce.
Rest the pie: Allow the pie to cool for 5 to 10 minutes before slicing. This helps the pie set up and makes it easier to serve without falling apart.
Drain the spaghetti well: After cooking the pasta, make sure you drain it thoroughly. Excess water can make the pie soggy. Keep it warm if it's ready before the meat sauce.
Rest the pie: Allow the pie to cool for 5 to 10 minutes before slicing. This helps the pie set up and makes it easier to serve without falling apart.
Nutrition
Calories: 841kcal | Carbohydrates: 53g | Protein: 44g | Fat: 50g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 1313mg | Potassium: 602mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1058IU | Vitamin C: 8mg | Calcium: 766mg | Iron: 3mg
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