Tuna Spaghetti Pie

Total Time

Prep: 30 min. Bake: 35 min.


6 servings

Updated: May. 26, 2022
I'm a real pasta fan and I like fish as well, so I decided to combine the two. When my granddaughters are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pint-size and senior-size appetites.—Mrs. Ruth Lee, Troy, Ontario


  • 4 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon butter
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon finely chopped onion
  • 1 teaspoon butter, melted
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic and herb seasoning
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 large egg, lightly beaten
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 cup grated Parmesan cheese, divided
  • 1 small tomato, thinly sliced
  • Minced fresh parsley


  1. Cook spaghetti according to package directions. Preheat oven to 350°.
  2. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the side of a greased 9-in. pie plate.
  3. In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended.
  4. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended. Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan.
  5. Bake until crust is golden and filling is puffy, 35-40 minutes. Sprinkle with parsley. Let stand 5-10 minutes before cutting.

Nutrition Facts

1 piece: 216 calories, 9g fat (5g saturated fat), 99mg cholesterol, 636mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 16g protein.