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A wedge of spaghetti pie on a plate with a fork.
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5 from 1 vote

Spaghetti Pie

A quick, easy, inexpensive, and kid-friendly dinner? Yes, please! Made with pasta, spaghetti sauce, egg, and cheese, it's sure to be a hit.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: American
Servings: 6 servings
Calories: 480

Ingredients

  • Cooking spray, for the baking dish
  • 8 ounces dried spaghetti, or 1 pound leftover cooked spaghetti
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons (1 oz | 28 g) butter, softened
  • Salt and freshly ground black pepper
  • 1 cup ricotta cheese, preferably full fat
  • 4 tablespoons chopped fresh basil leaves, divided
  • 8 ounces Italian sausage, casings removed
  • 1 1/2 cups thick store-bought or homemade marinara sauce
  • 3/4 cup shredded mozzarella cheese, preferably full-fat
US - Metric

Instructions

  • Crank up the oven to 350°F (178°C). Lightly coat a 9-inch (23-cm) pie plate with cooking spray.
  • Cook the spaghetti in a large pot of boiling water, until just shy of al dente, according to package directions. Drain in a colander.
  • Beat the egg In a large bowl. Stir in the Parmesan cheese and butter, then toss in the warm noodles and stir until the butter is melted and all the noodles are thoroughly coated. Season lightly with salt and pepper.
  • Stir together the ricotta cheese and 3 tablespoons of chopped basil In a small bowl. Season with a pinch of salt.
  • Cook the sausage in a medium skillet over medium heat, breaking it up with the back of a wooden spoon until browned and cooked through, 12 to 15 minutes.
  • Remove the skillet from the heat and stir in the marinara sauce.
  • Press the cheesy noodles into the prepared baking dish and pat firmly to create an even layer.
  • Spread the ricotta cheese mixture over the noodles. Top with the sausage-marinara sauce then sprinkle the shredded mozzarella on top.
  • Bake the spaghetti pie until the cheese is melted and the casserole is hot, 25 to 30 minutes.
  • Remove the pie from the oven and sprinkle with the remaining chopped basil. Let cool for 15 minutes before slicing.

Notes

  1. Cut it easily--Use a large pizza cutter to get clean, even slices when cutting your spaghetti pie.
  2. Don't skip the cooling--Let the pie cool for at least 15 minutes before cutting. This is critical for having the slices hold their shape.
  3. Storage--Leftover spaghetti pie casserole can be stored, covered, in the fridge for up to 3 days.
  4. Reheating--Reheat leftovers in a 300°F oven or in the microwave until warmed through.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 34g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 850mg | Fiber: 2g | Sugar: 3g