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Classic Sliceable Cheesy Spaghetti Pie

A thick, square slice of cheesy spaghetti pie with a golden-brown, baked cheese topping sprinkled with parsley.
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Make this hearty, cheesy spaghetti pie for a simple, comforting family dinner. It bakes into a firm, sliceable casserole perfect for weeknights.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 24 ounces marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch pie plate or springform pan.
  2. Cook spaghetti according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking it up, until browned. Drain excess fat.
  4. Add onion to the skillet and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
  5. Stir in marinara sauce, oregano, salt, and pepper. Simmer for 5 minutes. Remove from heat.
  6. In a medium bowl, combine ricotta cheese, beaten egg, and 1/2 cup Parmesan cheese. Mix until smooth.
  7. In a large bowl, toss the cooked spaghetti with half of the meat sauce until coated.
  8. Press half of the sauced spaghetti mixture evenly into the bottom of the prepared pie plate.
  9. Spread the ricotta mixture over the spaghetti layer. Sprinkle with 2 cups of the mozzarella cheese.
  10. Top with the remaining sauced spaghetti. Pour the remaining meat sauce over the top layer.
  11. Sprinkle the remaining 2 cups of mozzarella cheese and a little extra Parmesan on top.
  12. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are set.
  13. Let the pie rest for 10 minutes before slicing and serving.

Notes

  • You can prepare the entire pie, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the baking time if cooking from cold.
  • Use your favorite store-bought or homemade meat sauce for this recipe.
  • For a firmer pie, use spaghetti nests instead of loose spaghetti, ensuring they fit snugly in the pan.

Nutrition

Find it online: https://savoryskies.com/classic-sliceable-cheesy-spaghetti-pie/