Spaghetti Pie

This spaghetti pie is a quick, easy, kid-friendly dinner made with pasta, eggs, tomato sauce, and mozzarella and Parmesan cheeses.

A white dish with a partially cut spaghetti pie, two paper plates with slices of spaghetti pie, a pizza cutter, napkins, and two cans of beer.

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.

Spaghetti Pie

  • Quick Glance
  • Quick Glance
  • 10 M
  • 45 M
  • Serves 4
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Preheat the oven to 350°F (177°C).

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.

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.

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.

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    Tuxedo Variation

    • Spaghetti Pie For Grown-Ups
    • Tux variation

      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.

    Recipe Testers' Reviews

    This spaghetti pie is a quick and easy classic and a great use for leftover spaghetti. What could be better for a hectic weeknight? This looked like a recipe that was designed for using what was in the pantry. Because of this, I grabbed half a jar of thick marinara sauce and combined it with the cooked spaghetti, eggs, and cheese. The prep took about 5 minutes. If you didn’t have grated cheese on hand, it would probably take a bit longer. I poured the spaghetti mixture into the pie pan that had been slicked with the olive oil. I sprinkled the cheese on top and placed it in the preheated oven. After baking for 30 minutes, the casserole was ready. I let the spaghetti pie rest for 3 minutes and then sliced it with a pizza cutter. The flavor was great, and my family had no problem devouring the entire casserole in one sitting. I used spaghetti for this dish, but I would love to try other shapes. I also think it would be fantastic with some added vegetables like zucchini or broccoli. The total time from start to finish was 40 minutes.

    It's like lasagna without all the hassle! It's a great way to use up leftover spaghetti! It's spaghetti pie! This recipe yields 4 servings of cheesy, gooey, yummy pasta pie! This recipe took 10 minutes hands-on time because I grated my own Parmesan cheese; otherwise it would've taken even less. The cheese on my spaghetti pie was browned and bubbly after 30 minutes of baking. I used thin spaghetti. I used the pasta sauced with the red sauce recipe from this website. I used a thick, jarred marinara as the extra red sauce, but I would love to try this again using more of the red sauce recipe (I didn't have any extra).

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