Hey there, home cooks! Have you ever craved the cozy comfort of spaghetti but wished it came in a fun, sliceable pie form? You’re in luck! We’ve gathered 20 delicious spaghetti pie recipes that are surprisingly easy to make, perfect for quick weeknight dinners or impressing guests. Get ready to discover your new favorite twist on a classic—let’s dive into these mouthwatering creations!
Classic Spaghetti Pie with Marinara Sauce
This spaghetti pie transforms leftover pasta into a crispy, savory masterpiece. Think lasagna’s hearty cousin with a golden, baked crust. It’s a comforting, make-ahead meal that’s perfect for feeding a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 pound ground beef (85% lean)
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 24 ounces marinara sauce
– 2 cups whole-milk ricotta cheese
– 1 cup grated Parmesan cheese, divided
– 2 pasture-raised eggs, lightly beaten
– ¼ cup finely chopped fresh basil
– 2 cups shredded whole-milk mozzarella cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cook the spaghetti in a large pot of generously salted boiling water until al dente, about 8-10 minutes.
3. Drain the spaghetti thoroughly and return it to the pot.
4. Heat the olive oil in a large skillet over medium heat until shimmering.
5. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon.
8. Cook the beef until no longer pink, about 6-8 minutes, then drain any excess fat.
9. Stir the marinara sauce into the beef mixture and bring to a simmer for 5 minutes. Tip: Simmering marries the flavors and thickens the sauce slightly.
10. In a medium bowl, combine the ricotta cheese, ½ cup of the Parmesan cheese, the beaten eggs, and chopped basil.
11. Toss the drained spaghetti with the ricotta mixture until evenly coated. Tip: Coating the pasta first helps it bind together for a sturdy pie.
12. Press the spaghetti mixture firmly into the bottom and up the sides of a greased 9-inch springform pan to form a crust.
13. Spread the meat sauce evenly over the spaghetti crust.
14. Top with the shredded mozzarella and the remaining ½ cup of Parmesan cheese.
15. Bake on the center rack for 30-35 minutes, until the cheese is bubbly and the edges are golden brown. Tip: Let the pie rest for 10 minutes after baking for cleaner slices.
16. Carefully run a knife around the edge, release the springform, and slice.
Golden and crisp on the outside, the pie yields to tender, saucy layers within. The ricotta binder adds a subtle creaminess that balances the robust meat sauce. Serve wedges with a simple arugula salad for a complete, satisfying dinner.
Cheesy Spinach and Mushroom Spaghetti Pie
Here’s a comforting twist on pasta night that bakes into a savory, sliceable pie. Hearty spaghetti gets tossed with a rich cheese sauce, sautéed vegetables, and eggs to set it all together. It’s a satisfying, all-in-one meal perfect for feeding a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons extra-virgin olive oil
– 8 ounces cremini mushrooms, thinly sliced
– 5 ounces fresh baby spinach
– 3 cloves garlic, minced
– 1 cup whole milk ricotta cheese
– 1 cup shredded low-moisture mozzarella cheese
– 1/2 cup grated Parmigiano-Reggiano cheese
– 3 pasture-raised eggs, lightly beaten
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch springform pan.
2. Cook the spaghetti in a large pot of generously salted boiling water until al dente, about 8-10 minutes, then drain thoroughly.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and become golden brown, about 8 minutes.
5. Add the minced garlic and cook for 1 minute until fragrant.
6. Add the baby spinach and cook, stirring constantly, just until wilted, about 2 minutes; remove the skillet from the heat.
7. In a large mixing bowl, combine the ricotta, mozzarella, Parmigiano-Reggiano, beaten eggs, salt, pepper, and nutmeg.
8. Add the drained spaghetti and the sautéed mushroom-spinach mixture to the cheese bowl.
9. Using tongs, toss and fold everything together until the pasta is evenly coated and the ingredients are well distributed.
10. Transfer the entire mixture into the prepared springform pan, pressing it down gently into an even layer.
11. Bake on the center rack for 35-40 minutes, or until the top is golden brown and the center is set.
12. Let the pie rest in the pan for 15 minutes before carefully releasing the springform sides.
13. Slice and serve warm. Slices hold their shape beautifully, offering a creamy, cheesy interior with savory notes of garlic and nutmeg. For a bright contrast, serve with a simple arugula salad dressed with lemon vinaigrette.
Spicy Sausage and Pepper Spaghetti Pie
Grab your skillet—this Spicy Sausage and Pepper Spaghetti Pie transforms pantry staples into a comforting, layered bake. Get ready to layer flavors and textures for a satisfying meal.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 12 oz dried spaghetti
– 1 lb spicy Italian sausage, casings removed
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 2 red bell peppers, seeded and thinly sliced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1 tsp dried oregano
– ½ tsp crushed red pepper flakes
– 1 cup whole-milk ricotta cheese
– 2 pasture-raised eggs, lightly beaten
– ¼ cup grated Pecorino Romano cheese
– 1 cup shredded low-moisture mozzarella cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of heavily salted water to a rolling boil.
3. Cook the spaghetti until al dente, about 8–9 minutes, then drain and set aside.
4. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
5. Add the sausage, breaking it into small crumbles with a wooden spoon, and cook until browned, about 6–8 minutes.
6. Transfer the cooked sausage to a plate, leaving the rendered fat in the skillet.
7. Add the diced onion and sliced bell peppers to the skillet, seasoning with a pinch of salt.
8. Sauté the vegetables until softened and lightly caramelized, about 8–10 minutes.
9. Stir in the minced garlic and cook until fragrant, about 30 seconds.
10. Pour in the crushed tomatoes, dried oregano, and red pepper flakes.
11. Return the cooked sausage to the skillet and simmer the sauce for 10 minutes to meld flavors, then season with salt and pepper.
12. In a medium bowl, combine the ricotta cheese and beaten eggs until smooth.
13. Toss the drained spaghetti with half of the tomato-sausage sauce in the skillet.
14. Spread the spaghetti mixture evenly to form the base layer.
15. Dollop the ricotta mixture over the spaghetti and spread gently with a spatula.
16. Top with the remaining sauce, spreading it to cover the ricotta layer.
17. Sprinkle the grated Pecorino Romano and shredded mozzarella evenly over the top.
18. Transfer the skillet to the preheated oven and bake for 25–30 minutes, until the cheese is bubbly and golden brown.
19. Remove from the oven and let rest for 10 minutes before slicing.
You’ll love the contrast of the crispy, cheesy top against the tender pasta and creamy ricotta layers. For a fresh twist, garnish with torn basil leaves or a drizzle of chili oil just before serving.
Vegetarian Spaghetti Pie with Zucchini
Veggie-packed spaghetti pie offers a comforting, layered casserole that transforms pantry staples into a hearty vegetarian meal. This savory dish combines al dente pasta with fresh zucchini and a rich cheese filling, baked until golden and set. It’s perfect for make-ahead dinners or potlucks, delivering both flavor and substance in every slice.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 ounces dried spaghetti, cooked al dente
– 2 medium zucchini, julienned
– 1 tablespoon extra-virgin olive oil
– 1 cup whole-milk ricotta cheese
– 2 pasture-raised eggs, lightly beaten
– 1 cup shredded low-moisture mozzarella cheese
– ½ cup grated Parmigiano-Reggiano cheese
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon crushed red pepper flakes
– 2 tablespoons unsalted butter, melted
– ½ cup fine breadcrumbs
Instructions
1. Preheat the oven to 375°F and grease a 9-inch springform pan with extra-virgin olive oil.
2. In a large skillet over medium-high heat, sauté the julienned zucchini in 1 tablespoon of extra-virgin olive oil for 5–7 minutes until tender and lightly browned, then set aside to cool slightly.
3. In a mixing bowl, combine the whole-milk ricotta cheese, lightly beaten pasture-raised eggs, ½ cup of shredded low-moisture mozzarella cheese, grated Parmigiano-Reggiano cheese, kosher salt, black pepper, and crushed red pepper flakes, stirring until fully incorporated.
4. Toss the cooked al dente spaghetti with the ricotta mixture until evenly coated, then fold in the sautéed zucchini.
5. Transfer the spaghetti mixture to the prepared springform pan, pressing it down firmly into an even layer.
6. In a small bowl, mix the fine breadcrumbs with 2 tablespoons of melted unsalted butter until the crumbs are evenly moistened.
7. Sprinkle the remaining ½ cup of shredded low-moisture mozzarella cheese over the spaghetti layer, then top evenly with the buttered breadcrumbs.
8. Bake at 375°F for 35–40 minutes, until the top is golden brown and the center is set when tested with a knife.
9. Remove from the oven and let the pie rest in the pan for 10 minutes to firm up before releasing the springform and slicing.
10. Serve warm, garnished with additional grated Parmigiano-Reggiano if desired.
A golden, crispy breadcrumb topping gives way to a creamy, layered interior where the al dente spaghetti holds its shape against the tender zucchini. The ricotta base provides a subtle tang that balances the richness of the melted cheeses, while a hint of red pepper flakes adds a gentle warmth. For a creative twist, slice it into wedges and serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Bacon and Cheddar Spaghetti Pie
Nostalgic comfort food gets a savory upgrade in this hearty pasta bake. Bacon and cheddar spaghetti pie combines familiar flavors in a satisfying, sliceable format. It’s perfect for feeding a crowd or enjoying as leftovers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 12 oz dried spaghetti
– 8 oz thick-cut applewood-smoked bacon, diced
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup heavy cream
– 4 large pasture-raised eggs, lightly beaten
– 2 cups sharp white cheddar cheese, freshly grated
– 1/4 cup unsalted butter, melted
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9-inch springform pan with 1 tbsp of the melted butter.
2. Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat a large skillet over medium heat and render the diced bacon until crisp, about 6-8 minutes, stirring occasionally.
4. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving 2 tbsp of bacon fat in the skillet.
5. Add the diced onion to the skillet and sauté in the bacon fat until translucent and soft, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
7. Drain the cooked spaghetti thoroughly and return it to the warm pot.
8. Pour the remaining melted butter over the hot spaghetti and toss to coat evenly, which helps prevent sticking.
9. Add the sautéed onion-garlic mixture, crisp bacon, heavy cream, beaten eggs, 1 1/2 cups of the grated cheddar, kosher salt, black pepper, and smoked paprika to the pot.
10. Fold everything together gently but thoroughly until the ingredients are evenly distributed and the pasta is well-coated.
11. Transfer the mixture to the prepared springform pan, pressing it down firmly into an even layer with the back of a spoon.
12. Sprinkle the remaining 1/2 cup of grated cheddar evenly over the top.
13. Bake on the middle rack for 30-35 minutes, until the top is golden brown and the center is set when gently jiggled.
14. Let the pie rest in the pan for 10 minutes before carefully releasing the springform sides.
15. Use a sharp knife to slice into wedges and serve warm.
Firm yet tender spaghetti holds the rich, smoky bacon and sharp cheddar in a cohesive slice. The creamy interior contrasts beautifully with the crisp, cheesy crust. For a fresh twist, serve each wedge atop a bed of peppery arugula dressed with a simple lemon vinaigrette.
Garlic Parmesan Spaghetti Pie
Yield a comforting twist on classic spaghetti that transforms leftovers into a stunning centerpiece. This garlic parmesan spaghetti pie layers pasta with rich cheese and aromatic garlic for a satisfying meal. Perfect for weeknights or casual gatherings, it bakes into a golden, sliceable delight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 12 ounces dried spaghetti
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 3 pasture-raised eggs, lightly beaten
– 1/2 cup panko breadcrumbs
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. Preheat oven to 375°F and grease a 9-inch springform pan with 1 tablespoon unsalted butter.
2. Cook 12 ounces dried spaghetti in salted boiling water until al dente, about 8-10 minutes, then drain thoroughly.
3. Melt remaining 3 tablespoons unsalted butter in a large skillet over medium heat.
4. Add 6 cloves minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
5. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly.
6. Whisk in 3/4 cup freshly grated Parmigiano-Reggiano cheese until melted and smooth.
7. Remove skillet from heat and stir in 3 lightly beaten pasture-raised eggs quickly to prevent curdling.
8. Combine cooked spaghetti with cheese sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes.
9. Transfer mixture to prepared springform pan and press down evenly with a spatula.
10. Mix 1/2 cup panko breadcrumbs with remaining 1/4 cup Parmigiano-Reggiano cheese and 2 tablespoons extra-virgin olive oil.
11. Sprinkle breadcrumb mixture evenly over spaghetti layer.
12. Bake at 375°F for 30-35 minutes until top is golden brown and edges are bubbling.
13. Let rest for 10 minutes before removing springform ring and slicing.
This pie emerges with a crisp, golden crust giving way to a creamy, garlic-infused interior. The spaghetti holds its structure beautifully, creating satisfying layers that slice cleanly. Try serving wedges alongside a simple arugula salad dressed with lemon vinaigrette for contrast.
Pesto and Sun-Dried Tomato Spaghetti Pie
Bold flavors meet comforting pasta in this savory pie. This dish transforms classic spaghetti into a shareable baked centerpiece. It’s perfect for gatherings or meal prep with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 oz dried spaghetti
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup basil pesto
– ½ cup oil-packed sun-dried tomatoes, drained and julienned
– 1 cup whole-milk ricotta cheese
– ½ cup grated Parmigiano-Reggiano cheese
– 3 pasture-raised eggs, lightly beaten
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tbsp unsalted butter, for greasing
Instructions
1. Preheat oven to 375°F (190°C).
2. Grease a 9-inch springform pan with 1 tbsp unsalted butter.
3. Bring a large pot of salted water to a rolling boil.
4. Cook 12 oz dried spaghetti according to package directions until al dente, about 8-10 minutes.
5. Drain spaghetti thoroughly and return to the pot.
6. Heat 2 tbsp extra-virgin olive oil in a skillet over medium heat.
7. Sauté 1 large yellow onion, finely diced, until translucent, about 5 minutes.
8. Add 3 garlic cloves, minced, and cook for 1 minute until fragrant.
9. Remove skillet from heat and combine onion mixture with spaghetti in the pot.
10. Stir in 1 cup basil pesto and ½ cup oil-packed sun-dried tomatoes, julienned, until evenly coated.
11. In a separate bowl, whisk together 1 cup whole-milk ricotta cheese, ½ cup grated Parmigiano-Reggiano cheese, 3 pasture-raised eggs lightly beaten, 1 tsp kosher salt, and ½ tsp freshly ground black pepper.
12. Tip: For a creamier texture, let the ricotta mixture rest for 5 minutes before combining.
13. Fold ricotta mixture into the spaghetti until fully incorporated.
14. Transfer mixture to the prepared springform pan, pressing down firmly with a spatula.
15. Tip: Pressing firmly ensures the pie holds its shape when sliced.
16. Bake at 375°F (190°C) for 35-40 minutes, until the top is golden brown and the center is set.
17. Tip: Check doneness by inserting a knife into the center; it should come out clean.
18. Let the pie cool in the pan for 10 minutes before releasing the springform.
19. Slice into wedges and serve warm.
Delightfully firm yet tender, each slice offers a rich medley of herbal pesto and tangy sun-dried tomatoes. The golden crust provides a satisfying crunch against the creamy interior. For a creative twist, serve with a drizzle of balsamic reduction or alongside a crisp arugula salad.
Chicken Alfredo Spaghetti Pie
Fusing creamy Alfredo sauce with tender chicken and al dente spaghetti, this savory pie delivers comfort in every slice. It’s a clever twist on classic pasta that bakes into a golden, sliceable casserole, perfect for feeding a crowd or meal prepping ahead.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons extra-virgin olive oil
– 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 3 cloves garlic, minced
– 1 cup heavy cream
– ½ cup unsalted butter
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¼ teaspoon freshly grated nutmeg
– 2 pasture-raised eggs, lightly beaten
– ½ cup panko breadcrumbs
– 2 tablespoons clarified butter, melted
Instructions
1. Preheat oven to 375°F and grease a 9-inch springform pan with extra-virgin olive oil.
2. Cook spaghetti in salted boiling water for 8 minutes until al dente, then drain and set aside.
3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat.
4. Season chicken cubes with kosher salt and freshly ground black pepper.
5. Sear chicken for 5–7 minutes until golden brown and cooked through, then transfer to a plate.
6. In the same skillet, add unsalted butter and minced garlic, sautéing for 1 minute until fragrant.
7. Pour in heavy cream and bring to a simmer, stirring constantly for 2 minutes.
8. Whisk in freshly grated Parmigiano-Reggiano cheese and freshly grated nutmeg until smooth, then remove from heat.
9. In a large bowl, combine cooked spaghetti, Alfredo sauce, seared chicken, and lightly beaten pasture-raised eggs, mixing thoroughly.
10. Tip: For optimal binding, ensure the mixture is warm when adding eggs to prevent scrambling.
11. Press the mixture firmly into the prepared springform pan, creating an even layer.
12. Combine panko breadcrumbs with melted clarified butter in a small bowl.
13. Tip: Clarified butter prevents burning and gives the topping a crisp, golden finish.
14. Sprinkle the breadcrumb mixture evenly over the top of the pie.
15. Bake at 375°F for 30–35 minutes until the top is golden brown and the center is set.
16. Tip: Let the pie rest for 10 minutes before slicing to allow layers to firm up for clean cuts.
17. Carefully release the springform pan and transfer the pie to a cutting board.
18. Slice into 6 portions using a sharp knife.
19. A rich, creamy interior contrasts with the crispy breadcrumb crust, offering a satisfying textural balance. The nutmeg and Parmigiano-Reggiano lend a subtle depth to the velvety Alfredo sauce. Serve warm with a side of roasted asparagus or a simple arugula salad dressed in lemon vinaigrette for a complete meal.
Mediterranean Spaghetti Pie with Olives and Feta
Unconventional yet comforting, this savory pie transforms spaghetti into a structured meal. Mediterranean flavors shine through briny olives and tangy feta cheese, baked until golden and set. It’s a make-ahead dish that reheats beautifully for busy weeks.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 oz dried spaghetti
– 2 tbsp extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup pitted Kalamata olives, roughly chopped
– 4 oz crumbled feta cheese
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp freshly ground black pepper
– 1/4 tsp kosher salt
Instructions
1. Preheat oven to 375°F and lightly grease a 9-inch springform pan with olive oil.
2. Cook spaghetti in salted boiling water until al dente, about 8-10 minutes, then drain and rinse under cold water to stop cooking.
3. Heat olive oil in a skillet over medium heat, then sauté diced onion until translucent, about 5 minutes.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
5. In a large mixing bowl, combine cooked spaghetti, sautéed onion-garlic mixture, chopped Kalamata olives, crumbled feta, beaten eggs, ricotta, Parmesan, oregano, pepper, and salt.
6. Mix thoroughly until all ingredients are evenly distributed and the spaghetti is well-coated.
7. Transfer the mixture to the prepared springform pan, pressing down firmly to compact it evenly.
8. Bake on the middle rack for 40-45 minutes, until the top is golden brown and the center is set when a knife inserted comes out clean.
9. Let the pie cool in the pan for 15 minutes before carefully releasing the springform sides.
10. Slice into wedges using a sharp knife for clean cuts.
Layers of spaghetti bind into a firm yet tender texture, holding its shape when sliced. Salty olives and creamy feta create a vibrant, tangy contrast against the mild ricotta base. Serve it warm with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Beef and Ricotta Stuffed Spaghetti Pie
This spaghetti pie transforms leftovers into a stunning centerpiece. Think lasagna meets baked pasta with a creamy ricotta layer and savory beef filling. The crispy edges and tender interior make it perfect for feeding a crowd.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– 1 lb dried spaghetti
– 2 tbsp extra-virgin olive oil
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 1 tsp dried oregano
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 15 oz whole-milk ricotta cheese
– 2 pasture-raised eggs, lightly beaten
– ¼ cup finely grated Parmigiano-Reggiano cheese
– ¼ cup fresh basil leaves, chiffonade-cut
– 8 oz low-moisture mozzarella cheese, shredded
Instructions
1. Preheat oven to 375°F. Lightly grease a 9-inch springform pan with olive oil.
2. Cook spaghetti in salted boiling water for 2 minutes less than package directions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
3. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it into small crumbles until browned.
4. Add diced onion to the skillet and sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
6. In a medium bowl, combine ricotta, beaten eggs, Parmigiano-Reggiano, and basil. Mix until fully incorporated.
7. Arrange half the cooked spaghetti in the prepared pan, pressing to form an even layer. Spread all the ricotta mixture over the spaghetti.
8. Top ricotta layer with remaining spaghetti, pressing gently. Pour beef sauce evenly over the top spaghetti layer.
9. Sprinkle shredded mozzarella over the sauce. Bake for 35-40 minutes until cheese is golden brown and bubbly.
10. Let rest for 15 minutes before releasing the springform pan and slicing.
You’ll notice the distinct layers hold beautifully when sliced, with the ricotta creating a creamy barrier between pasta sheets. The beef sauce caramelizes slightly at the edges, adding depth to the tomato flavor. For a striking presentation, garnish with additional fresh basil and serve warm with a simple arugula salad.
Broccoli and Cheddar Spaghetti Pie
Lately, comfort food cravings have been hitting hard, and this savory pie delivers. It transforms simple spaghetti into a rich, satisfying casserole with sharp cheddar and tender broccoli. You’ll love the crispy, golden top and creamy interior.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 ounces dried spaghetti
– 2 tablespoons unsalted butter
– 1 small yellow onion, finely diced
– 2 garlic cloves, minced
– 3 cups fresh broccoli florets, blanched and chopped
– 1 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 2 cups sharp cheddar cheese, grated
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F and grease a 9-inch deep-dish pie plate with unsalted butter.
2. Cook the dried spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes, then drain thoroughly.
3. Melt 2 tablespoons unsalted butter in a skillet over medium heat, then add the finely diced yellow onion and cook until translucent, about 5 minutes.
4. Add the minced garlic cloves to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
5. In a large mixing bowl, combine the drained spaghetti, cooked onion-garlic mixture, blanched and chopped broccoli florets, heavy cream, lightly beaten pasture-raised eggs, grated sharp cheddar cheese, kosher salt, freshly ground black pepper, and smoked paprika.
6. Mix all ingredients until evenly distributed, ensuring the spaghetti is fully coated with the creamy egg mixture.
7. Transfer the mixture to the greased pie plate, pressing it down firmly to create an even layer.
8. Bake at 375°F for 35-40 minutes, or until the top is golden brown and the center is set when a knife inserted comes out clean.
9. Let the pie rest for 10 minutes before slicing to allow it to firm up for cleaner cuts.
10. Serve warm directly from the pie plate.
Ultimately, this pie offers a delightful contrast of textures: a crisp, cheesy crust gives way to a tender, creamy interior. The sharp cheddar melds beautifully with the earthy broccoli, creating a balanced, savory flavor profile. For a creative twist, top individual slices with a dollop of crème fraîche and a sprinkle of fresh chives before serving.
Buffalo Chicken Spaghetti Pie
Overwhelmed by game-day leftovers? This clever casserole transforms shredded buffalo chicken into a comforting pasta pie with a crispy, cheesy crust. It’s a crowd-pleaser that comes together in one skillet and one baking dish, minimizing cleanup while maximizing flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 8 oz dry spaghetti
– 2 tbsp extra-virgin olive oil
– 1 lb cooked, shredded chicken breast
– ¾ cup Frank’s RedHot Original Cayenne Pepper Sauce
– 4 tbsp unsalted butter
– 1 cup crumbled blue cheese
– 1 cup shredded sharp cheddar cheese
– ½ cup whole milk
– 2 large pasture-raised eggs, lightly beaten
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 2 tbsp finely chopped fresh chives
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch deep-dish pie plate.
2. Bring a large pot of generously salted water to a rolling boil.
3. Add the dry spaghetti and cook for 7 minutes only, until just al dente; it will finish cooking in the oven. Tip: Undercooking the pasta prevents a mushy final texture.
4. Drain the spaghetti thoroughly and return it to the warm pot.
5. Drizzle the cooked spaghetti with extra-virgin olive oil and toss to coat, preventing clumping.
6. In a large skillet over medium heat, combine the shredded chicken breast, Frank’s RedHot Original Cayenne Pepper Sauce, and unsalted butter.
7. Cook, stirring frequently, for 4-5 minutes until the mixture is heated through and the butter is fully melted and incorporated.
8. Remove the skillet from heat and stir in the crumbled blue cheese until it begins to melt.
9. In a medium bowl, whisk together the shredded sharp cheddar cheese, whole milk, lightly beaten pasture-raised eggs, kosher salt, and freshly ground black pepper until smooth.
10. Add the cheese-egg mixture to the pot with the oiled spaghetti, tossing until every strand is evenly coated.
11. Transfer half of the spaghetti mixture to the prepared pie plate, pressing it firmly into an even layer to form the crust.
12. Spoon all of the buffalo chicken mixture over the spaghetti crust, spreading it evenly.
13. Top with the remaining spaghetti mixture, spreading and pressing it gently to seal the edges. Tip: For a golden top, brush the surface lightly with additional beaten egg or milk.
14. Bake on the center rack for 30-35 minutes, until the top is deeply golden brown and the center is set.
15. Let the pie rest at room temperature for 10 minutes before slicing. Tip: This resting period allows the layers to set for clean slices.
16. Garnish with finely chopped fresh chives just before serving.
Baked to a perfect golden-brown, the top layer offers a satisfying crunch that gives way to a creamy, tangy interior. The sharp cheddar and funky blue cheese meld with the spicy buffalo sauce, creating a complex heat that’s balanced by the mild pasta. Serve it in wedges with a side of crisp celery sticks and extra hot sauce for dipping, or crumble leftover pie over a salad for a bold lunch the next day.
Caprese Style Spaghetti Pie
Savor a fresh twist on classic Italian flavors with this baked pasta dish. This Caprese-style spaghetti pie layers al dente pasta with creamy mozzarella, ripe tomatoes, and aromatic basil. It’s a satisfying, family-friendly meal that comes together in one pan.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 12 oz dried spaghetti
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 large pasture-raised eggs, lightly beaten
- 1 cup whole-milk ricotta cheese
- ½ cup grated Parmigiano-Reggiano cheese
- 8 oz fresh mozzarella cheese, torn into small pieces
- 2 large heirloom tomatoes, sliced ¼-inch thick
- ½ cup fresh basil leaves, thinly sliced
- 1 tbsp balsamic glaze
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of heavily salted water to a rolling boil.
- Cook the spaghetti according to package directions until al dente, about 8-10 minutes.
- Drain the spaghetti thoroughly and return it to the warm pot.
- While the pasta cooks, heat the olive oil in a 10-inch oven-safe skillet over medium heat.
- Sauté the diced onion until translucent and soft, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Remove the skillet from heat and let the onion mixture cool slightly.
- Tip: Cooling the mixture prevents it from scrambling the eggs in the next step.
- Add the cooked spaghetti, kosher salt, and black pepper to the skillet with the onion mixture.
- Pour the lightly beaten eggs over the spaghetti and toss vigorously to coat every strand.
- In a separate bowl, combine the ricotta cheese and grated Parmigiano-Reggiano.
- Spread half of the spaghetti mixture evenly across the bottom of the skillet to form a crust.
- Dollop the ricotta mixture evenly over the spaghetti layer.
- Scatter half of the torn mozzarella pieces over the ricotta.
- Arrange the sliced heirloom tomatoes in a single layer over the cheese.
- Top with the remaining spaghetti mixture, pressing down gently.
- Sprinkle the remaining mozzarella pieces evenly over the top.
- Tip: For a golden-brown crust, ensure the top layer of cheese covers the spaghetti completely.
- Bake on the middle rack for 35-40 minutes, until the top is deeply golden and the center is set.
- Remove the skillet from the oven and let it rest for 10 minutes.
- Tip: Resting allows the pie to firm up for cleaner slices.
- Garnish the top with the thinly sliced fresh basil.
- Drizzle the balsamic glaze over the pie just before serving.
Offering a delightful contrast, the pie boasts a crisp, cheesy top layer over a tender, custardy interior. The fresh tomatoes and basil cut through the richness, while the balsamic adds a sweet-tart finish. Serve it warm, sliced into wedges, with a simple arugula salad for a complete meal.
Creamy Mushroom and Thyme Spaghetti Pie
Unconventional yet comforting, this savory pie transforms classic spaghetti into a baked masterpiece. Using earthy mushrooms and aromatic thyme creates a rich, satisfying dish perfect for gatherings or meal prep. The creamy sauce binds everything together for a sliceable, elegant presentation.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 12 oz dried spaghetti
– 2 tbsp clarified butter
– 1 lb cremini mushrooms, thinly sliced
– 4 cloves garlic, minced
– 2 tbsp fresh thyme leaves
– 1 cup heavy cream
– 1 cup grated Parmigiano-Reggiano, divided
– 3 pasture-raised eggs, lightly beaten
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– 1 tbsp extra-virgin olive oil
Instructions
1. Preheat oven to 375°F and grease a 9-inch springform pan with extra-virgin olive oil.
2. Cook spaghetti in salted boiling water until al dente, about 8-10 minutes, then drain and set aside.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Add sliced cremini mushrooms and cook undisturbed for 4 minutes to develop a golden sear.
5. Stir mushrooms and continue cooking until deeply browned and moisture evaporates, about 6-8 minutes.
6. Add minced garlic and fresh thyme leaves, cooking for 1 minute until fragrant.
7. Pour in heavy cream and bring to a simmer, scraping any browned bits from the skillet.
8. Remove skillet from heat and stir in ¾ cup grated Parmigiano-Reggiano until melted.
9. Fold cooked spaghetti into the mushroom mixture until evenly coated.
10. In a small bowl, whisk lightly beaten pasture-raised eggs with fine sea salt and black pepper.
11. Pour egg mixture over spaghetti and stir vigorously to prevent scrambling from residual heat.
12. Transfer mixture to the prepared pan, pressing firmly into an even layer.
13. Sprinkle remaining ¼ cup Parmigiano-Reggiano evenly over the top.
14. Bake at 375°F for 30-35 minutes until the top is golden brown and the center is set.
15. Cool in pan for 15 minutes before releasing the springform and slicing.
Expect a firm yet tender texture with crispy edges from the baked cheese crust. The earthy mushrooms and herbal thyme meld beautifully with the rich, creamy sauce. Serve warm slices with a crisp arugula salad dressed in lemon vinaigrette for contrast.
Ham and Swiss Spaghetti Pie
Picture a cozy weeknight dinner that transforms humble spaghetti into a savory, sliceable pie. This ham and Swiss spaghetti pie layers familiar flavors into a comforting, golden-brown casserole that’s both hearty and elegant.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
- 8 ounces dried spaghetti
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 8 ounces cooked ham, diced into 1/4-inch cubes
- 4 pasture-raised eggs, lightly beaten
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups shredded Swiss cheese, divided
- 2 tablespoons finely chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch deep-dish pie plate with 1 tablespoon of the unsalted butter.
- Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package directions until al dente, about 8-10 minutes.
- Drain the spaghetti thoroughly in a colander and immediately return it to the warm pot.
- While the pasta cooks, melt the remaining 1 tablespoon of unsalted butter in a medium skillet over medium heat.
- Sauté the finely diced yellow onion until translucent and soft, about 5 minutes, stirring occasionally.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it brown.
- Transfer the cooked onion and garlic mixture to the pot with the drained spaghetti.
- Add the diced ham, lightly beaten pasture-raised eggs, heavy cream, Dijon mustard, freshly grated nutmeg, kosher salt, and freshly ground black pepper to the pot.
- Fold in 1 cup of the shredded Swiss cheese and the finely chopped fresh parsley until all ingredients are evenly combined. Tip: For a more cohesive pie, ensure the egg and cream mixture fully coats every strand of spaghetti.
- Press the spaghetti mixture firmly into the prepared pie plate, creating an even layer.
- Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the top.
- Bake on the center oven rack for 35-40 minutes, until the top is deeply golden brown and the center is set. Tip: Check for doneness by inserting a knife into the center; it should come out clean, not wet.
- Remove the pie from the oven and let it rest on a wire rack for 10 minutes before slicing. Tip: This resting period allows the pie to firm up for cleaner slices.
Yield a pie with a crisp, cheesy crust giving way to a tender, custardy interior. The savory ham and nutty Swiss cheese meld beautifully with the creamy pasta base. Serve warm slices alongside a simple arugula salad dressed with lemon vinaigrette for a complete meal.
Jalapeño Popper Spaghetti Pie
You won’t believe how this creamy, spicy pasta bake transforms weeknight leftovers into something spectacular. Jalapeño popper spaghetti pie combines the best of two comfort foods in one irresistible dish. It’s cheesy, satisfying, and perfect for feeding a crowd.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
- 12 oz dried spaghetti, cooked al dente
- 8 oz full-fat cream cheese, softened
- 1 cup sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- ½ cup sour cream
- 6 slices thick-cut bacon, cooked until crisp and crumbled
- 4 fresh jalapeños, seeded and finely diced
- 3 pasture-raised eggs, lightly beaten
- 1 cup whole milk
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp smoked paprika
Instructions
- Preheat your oven to 375°F (190°C) and generously grease a 9-inch deep-dish pie plate with butter.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and whole milk, whisking until completely smooth and lump-free.
- Tip: For the smoothest sauce, ensure the cream cheese is truly room temperature before mixing.
- Stir the lightly beaten eggs, kosher salt, black pepper, and smoked paprika into the cream cheese mixture until fully incorporated.
- Fold the cooked al dente spaghetti, crumbled bacon, diced jalapeños, grated cheddar, and grated Monterey Jack cheese into the wet mixture until every strand is evenly coated.
- Transfer the entire spaghetti mixture into the prepared pie plate, pressing it down gently into an even layer.
- In a small bowl, combine the panko breadcrumbs with the melted unsalted butter, tossing until the crumbs are evenly moistened.
- Sprinkle the buttered panko mixture evenly over the top of the spaghetti pie.
- Tip: For extra-crispy topping, spread the panko in a thin, even layer without pressing it down.
- Place the pie plate on a baking sheet to catch any drips and bake on the center rack for 40-45 minutes.
- The pie is done when the top is a deep golden brown and the center is set, with no visible liquid jiggle when the plate is gently shaken.
- Tip: Let the pie rest for 10-15 minutes after baking; this allows it to set for clean slices.
- Remove from the oven and let rest for 10 minutes before slicing and serving.
For the ultimate experience, serve each wedge with a dollop of cool sour cream to balance the heat. The texture is a marvel—creamy and rich inside with a shatteringly crisp, buttery crust. Leftovers reheat beautifully for a next-day lunch that’s arguably even better.
Lemon Herb Spaghetti Pie
Savor a twist on classic spaghetti with this layered, oven-baked pie that transforms simple ingredients into a showstopping centerpiece. It’s a perfect make-ahead dish for gatherings, offering the comforting flavors of pasta in a stunning, sliceable form. The bright lemon and fresh herbs cut through the richness for a balanced bite every time.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb dried spaghetti
– 2 tbsp extra virgin olive oil, plus extra for greasing
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 lb ground Italian sausage (mild or hot)
– 1 (28 oz) can San Marzano tomatoes, crushed by hand
– 1 cup whole milk ricotta cheese
– 2 pasture-raised eggs, lightly beaten
– 1 cup finely grated Parmigiano-Reggiano cheese, divided
– 1/4 cup fresh basil leaves, chiffonade-cut
– 2 tbsp fresh oregano leaves, minced
– Zest of 2 lemons, finely grated
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 cup whole milk mozzarella cheese, shredded
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch springform pan with olive oil.
2. Bring a large pot of heavily salted water to a rolling boil and cook the spaghetti until al dente, about 8-9 minutes, then drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium heat, then add the diced onion and cook until translucent and soft, about 5 minutes.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn.
5. Crumble the ground Italian sausage into the skillet and cook, breaking it up with a spoon, until fully browned and no pink remains, about 7-8 minutes.
6. Stir in the hand-crushed San Marzano tomatoes, reduce heat to low, and simmer the sauce for 10 minutes to allow the flavors to meld, then remove from heat.
7. In a medium bowl, combine the ricotta cheese, lightly beaten eggs, 1/2 cup of the Parmigiano-Reggiano, basil, oregano, lemon zest, kosher salt, and black pepper, mixing until uniform.
8. Toss the drained spaghetti with the ricotta mixture in a large bowl until every strand is evenly coated.
9. Press half of the spaghetti mixture firmly into the bottom of the prepared springform pan to form an even base layer.
10. Spread the entire sausage-tomato sauce mixture evenly over the spaghetti base layer.
11. Top the sauce with the remaining spaghetti mixture, pressing down gently to create a second, sealed layer.
12. Evenly sprinkle the shredded mozzarella and the remaining 1/2 cup of Parmigiano-Reggiano over the top layer.
13. Bake on the middle rack for 45 minutes, or until the top is golden brown and the edges are bubbling.
14. Remove the pie from the oven and let it rest in the pan on a wire rack for 15 minutes to set before carefully releasing the springform.
Zesty lemon and herbs permeate each layer, while the baked top offers a satisfyingly crisp, cheesy crust. Serve warm slices with a simple arugula salad dressed in lemon vinaigrette to complement the rich, savory flavors. For a brunch variation, top individual portions with a softly poached egg, allowing the yolk to mingle with the pasta layers.
Mexican Style Spaghetti Pie with Corn and Beans
Gather around for a comforting twist on pasta night. This Mexican-style spaghetti pie layers familiar Tex-Mex flavors into a hearty baked dish that’s perfect for feeding a crowd. It’s a satisfying one-pan meal that comes together with minimal fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound ground beef (85% lean)
– 1 tablespoon chili powder
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can sweet corn kernels, drained
– 1 (24-ounce) jar fire-roasted tomato salsa
– 1 cup sour cream
– 2 cups shredded Monterey Jack cheese
– 2 pasture-raised eggs, lightly beaten
– ½ cup chopped fresh cilantro
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the spaghetti in a large pot of generously salted boiling water until al dente, about 8-9 minutes, then drain thoroughly.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds.
6. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 6-8 minutes.
7. Tip: For deeper flavor, allow the beef to develop a light brown crust before breaking it apart.
8. Sprinkle the chili powder, cumin, smoked paprika, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper over the beef mixture. Stir to coat and cook for 1 minute.
9. Add the drained black beans, drained corn, and the entire jar of salsa to the skillet. Stir to combine and bring to a simmer, then remove from heat.
10. In a large mixing bowl, combine the drained spaghetti, the beef and vegetable mixture, sour cream, 1 cup of the shredded cheese, and the lightly beaten eggs. Fold together until evenly incorporated.
11. Tip: Ensure the mixture is not too hot before adding the eggs to prevent them from scrambling.
12. Transfer the entire mixture to the prepared baking dish and press it into an even layer.
13. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
14. Bake on the center rack for 25-30 minutes, or until the cheese is melted, bubbly, and the edges are lightly golden.
15. Tip: For a more browned top, broil for the final 1-2 minutes, watching carefully to prevent burning.
16. Remove the pie from the oven and let it rest for 10 minutes to set before slicing.
17. Garnish the sliced pie with the chopped fresh cilantro.
A golden, cheesy crust gives way to a moist, savory interior packed with smoky beef, sweet corn, and tender beans. The layers of flavor meld beautifully after resting, making each slice hold its shape perfectly. Serve it with a dollop of extra sour cream and a crisp green salad for a complete, satisfying meal.
Seafood Spaghetti Pie with Shrimp and Crab
Nostalgic yet sophisticated, this seafood spaghetti pie transforms classic pasta into a stunning baked dish. Perfect for entertaining or a special weeknight dinner, it layers shrimp and crab with creamy sauce and al dente pasta in a golden crust. The result is a comforting yet elegant centerpiece that’s surprisingly simple to assemble.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons extra-virgin olive oil
– 1 pound large shrimp, peeled, deveined, and tails removed
– 8 ounces lump crab meat, picked over for shells
– 3 tablespoons unsalted butter
– 4 garlic cloves, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup finely chopped fresh parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch deep-dish pie plate.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add the spaghetti and cook for 8-9 minutes, until just al dente (it will continue cooking in the oven).
4. Drain the spaghetti thoroughly and return it to the pot; toss with 1 tablespoon of olive oil to prevent sticking.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until opaque and just cooked through; transfer to a plate.
7. Reduce the skillet heat to medium and melt the unsalted butter.
8. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
9. Pour in the heavy cream, bring to a gentle simmer, and cook for 3 minutes, stirring occasionally.
10. Remove the skillet from heat and stir in 3/4 cup of the grated Parmigiano-Reggiano until melted and smooth.
11. Gently fold in the lump crab meat, cooked shrimp, chopped parsley, kosher salt, black pepper, and red pepper flakes.
12. Combine the seafood sauce with the cooked spaghetti in the large pot, tossing gently to coat evenly.
13. Stir the lightly beaten eggs into the spaghetti mixture until fully incorporated (this helps bind the pie).
14. Transfer the mixture to the prepared pie plate, pressing down gently to form an even layer.
15. Sprinkle the remaining 1/4 cup of grated Parmigiano-Reggiano evenly over the top.
16. Bake on the middle oven rack for 30-35 minutes, until the top is golden brown and the edges are bubbling.
17. Let the pie rest for 10 minutes before slicing to allow it to set properly.
Meticulously layered, the pie offers a delightful contrast between the tender, briny seafood and the firm, cheesy pasta crust. For a striking presentation, garnish with microgreens and serve with a crisp, acidic white wine to cut through the richness. Leftovers reheat beautifully, making this dish as practical as it is impressive.
Sweet Potato and Kale Spaghetti Pie
Oven-roasted sweet potatoes and hearty kale transform ordinary spaghetti into a savory, layered pie. This comforting dish combines earthy flavors with a satisfying texture, perfect for a cozy family dinner or a make-ahead meal. It’s a clever twist on pasta night that’s both nourishing and impressive.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 ounces dried spaghetti
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 4 cups lacinato kale, stems removed and leaves roughly chopped
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole-milk ricotta cheese
– ½ cup grated Parmigiano-Reggiano cheese
– 2 cloves garlic, minced
– ¼ teaspoon crushed red pepper flakes
Instructions
1. Preheat your oven to 425°F (218°C).
2. Toss the diced sweet potatoes with 1 tablespoon of extra-virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper on a rimmed baking sheet.
3. Roast the sweet potatoes for 20 minutes, or until tender and lightly caramelized at the edges.
4. While the sweet potatoes roast, bring a large pot of salted water to a rolling boil.
5. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
6. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat.
7. Add the minced garlic and crushed red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
8. Add the chopped kale to the skillet, cooking for 3–4 minutes until wilted and bright green.
9. In a large mixing bowl, combine the lightly beaten eggs, whole-milk ricotta cheese, and grated Parmigiano-Reggiano cheese.
10. Fold the drained spaghetti, roasted sweet potatoes, and sautéed kale into the egg and cheese mixture until evenly coated.
11. Transfer the mixture to a greased 9-inch pie dish, pressing it down firmly to form an even layer.
12. Bake at 425°F (218°C) for 25 minutes, or until the top is golden brown and the center is set.
13. Let the pie rest for 10 minutes before slicing to allow it to firm up.
Warm from the oven, this pie offers a delightful contrast of creamy ricotta binding tender spaghetti with sweet, caramelized potatoes and earthy kale. The edges become satisfyingly crisp, while the interior remains moist and cohesive. For a creative twist, serve slices topped with a drizzle of chili oil or alongside a simple arugula salad dressed with lemon vinaigrette.
Summary
Ultimately, this collection offers a fantastic way to transform simple spaghetti into comforting, family-friendly meals. We hope you’ve found a new favorite to try in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire other home cooks.
