Spaghetti Pie

Spaghetti pie is a hearty, comforting meal that’s also a little bit playful and unexpected. It contains a savory blend of ground beef, tomato sauce and cheese, combined with the unexpected twist of a spaghetti crust. It makes for a satisfying and memorable dish that speaks to the versatility of Italian cuisine, reimagined in a way that is both familiar and fun. Whether you’re a seasoned home cook or a kitchen novice, this spaghetti pie recipe is quick to assemble and delivers the flavors of more intensive baked pasta recipes with a little less fuss.

Spaghetti Pie Ingredients

• Spaghetti: Cooked spaghetti forms the base and crust of the pie, and crisps slightly where it comes into contact with the pan.
• Ground beef: Ground beef adds savory richness and protein to the filling. We recommend a 90% lean beef for this recipe but you can also use ground turkey or chicken.
• Onion and green pepper: Finely chopped and sautéed vegetables add flavor and texture to the sauce.
• Canned diced tomatoes and tomato paste: Two kinds of canned tomatoes create the base of the sauce, offering tangy acidity and a touch of sweetness. Adding tomato paste gives the sauce a concentrated tomato flavor, as though the sauce had been slow-cooked for hours.
• Spices: Dried oregano, garlic powder, salt, pepper and a pinch of sugar fine-tune the seasonings of the sauce and build in depth of flavor to balance the tangy tomato and savory beef.
• Egg whites: Beaten egg whites help bind together the cooked spaghetti to form a sturdy crust.
• Melted butter and Parmesan cheese: Adding cheese and a little butter to the spaghetti “crust” helps enhance the flavor and richness of the pasta, and helping it crisp a little where it touches the pan. 
• Cottage cheese: Cottage cheese provides a creamy and slightly tangy layer in the center of the pie, contrasting with the savory flavors of the beef and tomato. We call for 2% cottage cheese, but any type will work, and you can also substitute ricotta, if you like.
• Mozzarella cheese: A light scattering of grated mozzarella melts to create a gooey and satisfying cheesy topping. Use aged mozzarella here, fresh will be too wet.

Directions 

Step 1: Cook the spaghetti

Preheat the oven to 350°F. Cook the spaghetti according to the package directions for al dente; drain.

Step 2: Make the beef tomato sauce

In a large skillet, cook the beef, onion and green pepper over medium heat, breaking up the beef into crumbles, until the beef is no longer pink, five to seven minutes; then drain. Stir in the tomatoes, tomato paste, seasonings and sugar.

Step 3: Layer the pasta and sauces

In a large bowl, whisk the egg whites, melted butter and Parmesan cheese until blended. Add the spaghetti and toss to coat. Press the spaghetti mixture onto the bottom and up the side of a greased 9-inch deep-dish pie plate, forming a crust. Spread cottage cheese onto the bottom; top with the beef mixture.

Step 4: Bake

Bake, uncovered, for 20 minutes. Sprinkle with mozzarella cheese. Bake until it’s heated through and the cheese is melted, 5 to 10 minutes longer. Let stand for five minutes before serving.

Spaghetti Pie Variations

• Swap out the spaghetti: Fettuccine, tonarelli, bucatini, linguini or angel hair; any type of long pasta will work in this pie recipe, so you can use whatever you’ve got in the cupboard.
• Make spaghetti cupcakes: Use a muffin pan to make individual portions of spaghetti pie by dividing the pasta evenly between the muffin cups, and then dolloping the cottage cheese mixture and meat sauce on top.
• Add more veggies: To amp up the vegetable content of this meal, add diced zucchini or yellow squash along with the bell peppers.
• Add some sausage: Substitute half of the beef for either mild or hot Italian sausage.
• Use different cheeses: You can use ricotta instead of cottage cheese, or replace some mozzarella with other melting cheeses such as provolone and fontina.

How to Store Spaghetti Pie

Leftover spaghetti pie is good in the fridge for five days. Chill it thoroughly and then cut individual slices and store them in an airtight container. Reheat them in the microwave.

Can you freeze spaghetti pie?

Yes, you can freeze spaghetti pie once it’s baked. To freeze it, let it cool completely. Wrap the entire pan in storage wrap. When you’re ready to use it, transfer the pan to the refrigerator to thaw overnight. Bake it in a 350° oven until warmed through.

Can you make spaghetti pie ahead of time?

Yes, you can make spaghetti pie ahead of time. Simply assemble it and store it in the refrigerator. When you’re ready to eat, take the dish out of the fridge while the oven preheats. Then bake it according to the directions.

Spaghetti Pie Tips

What side dishes go with spaghetti pie?

You can serve any side dish that you would prepare for your favorite pasta recipe. Our favorite way to serve spaghetti pie is with a simple side salad and some tasty garlic bread.

Why won’t my spaghetti pie hold together?

If you would prefer your spaghetti pie to have a firmer texture, don’t rinse the pasta after cooking it, as this washes away the starch that otherwise helps it bind. The egg white mixture largely makes the pasta layer adhere to itself. If you like, you can add whole eggs or an additional egg white to create a more supportive base.