I was first introduced to a variation of this spaghetti pie recipe by a fraternity brother from Emory University named Matt Sacks. Later on, while in graduate school, my stepmother—a pretty great cook in her own right—gave me her version of the recipe, which comes in handy not only as a great lunch or dinner, but as one that I can make and eat throughout the week. It operates on the same principle as a baked ziti, so feel free to change up the type of pasta or type of cheese or sauce as you see fit. But give the old classics a try—they are classics for a reason, after all!–Adam Richman
LC Cheater’s Baked Ziti Note
Yep, just like the author promised, this spaghetti pie is sorta along the lines of baked ziti but in a blissfully easy, low-fuss, use-up-your-leftovers sorta way. It’s nothing fancy, mind you. But then, it’s not supposed to be. It’s just comforting as heck.
- Quick Glance
- 10 M
- 45 M
- Serves 4
- 1/2 pound sauced, cooked spaghetti or other long, slender pasta (leftover is fine)
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella
- 1 cup red sauce (that means basic pasta sauce)
- 2 tablespoons extra-virgin olive oil, plus more for the pie plate
- 1. Preheat the oven to 350°F (177°C).
- 2. If using leftover spaghetti, warm it in a saucepan or skillet over low heat or in the microwave. In a large bowl, gently mix together the spaghetti, eggs, Parmesan cheese, 1 cup mozzarella, and 3/4 cup red sauce.
- 3. Slick a 9-inch pie tin or glass pie plate with olive oil. Spoon the remaining 1/4 cup red sauce in the dish and gently press the pasta into it. Top with the remaining 1/2 cup mozzarella.
- 4. Bake the spaghetti pie in the oven for 30 to 35 minutes. Remove from the oven and let it rest at least 5 minutes before using a pizza slicer to cut it into wedges.
- Spaghetti Pie For Grown-Ups
- Go ahead and toss in some fresh or dried herbs, chili flakes, or hot sauce to the red sauce prior to tossing it with the spaghetti.