Baked Spaghetti Pie with Meat Sauce and Cheese
A comforting Italian-American baked pasta pie that swaps traditional crust for a crispy-edged spaghetti base bound with ricotta and eggs. Ground beef simmers in tomato sauce layered beneath melted mozzarella and Parmesan. This one-dish dinner is perfect for weeknight family meals or casual entertaining, offering restaurant-quality presentation with minimal fuss. The ricotta-egg mixture creates a custardy texture reminiscent of lasagna, while the meat sauce delivers deep savory notes.
Ingredients
- 6 ounce dried spaghetti pasta, cooked
- ⅝ cup ricotta
- 2 large eggs, beaten
- 1 pound ground beef
- ½ cup white onion, diced
- 1 teaspoon garlic clove, minced
- 14 ½ ounce canned diced tomatoes, with juice, undrained
- 6 ounce tomato paste
- 1 teaspoon Italian seasoning
- ⅛ teaspoon granulated sugar(optional)
- 1 ½ cups mozzarella, shredded
- ¼ cup Parmesan cheese, fresh, grated
- non-stick cooking spray
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Cook spaghetti, drain, then stir in ricotta and beaten eggs while pasta is hot.
- 3
Spread spaghetti mixture into prepared pie or baking pan, pressing flat to form a base.
- 4
Brown ground beef with onions and garlic in a skillet, drain excess fat.
- 5
Add tomatoes with juice, tomato paste, Italian seasoning, and sugar to meat.
- 6
Bring sauce to boil, then simmer for 15 minutes.
- 7
Spread meat sauce evenly over spaghetti base.
- 8
Top with mozzarella, then Parmesan.
- 9
Bake for 20 minutes until bubbly and cheese is melted.
- 10
Cool for 5 minutes before cutting.
Tips
Compress the hot spaghetti mixture firmly into the pan so it forms a sturdy, cohesive crust that slices cleanly without crumbling.
Drain rendered fat from the meat before adding tomatoes to prevent greasiness; simmer the sauce uncovered to concentrate flavor.
Let the pie rest 5 minutes post-baking so the ricotta custard sets slightly, making serving easier and cleaner cuts.
Good to Know
Cover with foil and refrigerate up to 4 days. Reheat covered at 325 degrees F until warmed through, about 15-20 minutes.
Assemble the pie completely through the cheese layer, cover, and refrigerate up to 24 hours. Bake from cold, adding 5-10 minutes to cooking time.
Serve hot with garlic bread and a simple green salad dressed with vinaigrette to cut the richness.
Common Mistakes
Do not skip draining rendered fat from the meat to avoid a greasy, slick final dish.
Do not under-compact the spaghetti base to avoid a loose, falling-apart pie at serving.
Do not omit the 5-minute rest to avoid melted cheese and custardy interior collapsing when cut.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes. Assemble fully, cover tightly, and refrigerate up to 24 hours. Bake from cold, adding 5-10 minutes. You can also freeze unbaked for up to 3 months; thaw overnight in the fridge before baking.
Can I freeze leftovers?
Yes. Cool completely, wrap individual slices or the whole pie in foil and plastic wrap, and freeze up to 3 months. Thaw overnight and reheat covered at 325 degrees F until warm.
What if my pie is watery or soupy?
This suggests either under-draining the canned tomatoes or not reducing the sauce enough. Next time, drain tomatoes before adding and simmer uncovered for full 15 minutes or longer to concentrate.