Easy Dinner

Spaghetti Pie Recipe

A playful twist on classic spaghetti baked in a crisp golden crust that pulls everyone to the table for cozy family dinners.

Imagine a buttery golden crust giving way to a rich tomato and cheesy spaghetti filling that smells like Sunday dinner the moment it comes out of the oven.

This is the recipe to make when you want something familiar for busy weeknights, game day, or those weekends when you want comfort food to do the heavy lifting.

I first tested it on a rainy Saturday and watched my family finish every crumb, asking when I would make it again.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time45 mins

🕐Total Time1 hour 5 mins

🍰Servings8 slices

🇺🇸CuisineAmerican

🔢Calories~340 per slice

Ingredients

Crust

2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup cold unsalted butter, cubed

4 to 6 tablespoons ice water

Filling

1 pound spaghetti

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 can (28 ounces) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper to taste

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large egg

2 tablespoons chopped fresh parsley (optional)

Substitutions & Variations

★Use gluten free spaghetti and a gluten free flour blend for a gluten free version.

★Swap mozzarella with a mix of cheddar and Monterey Jack for a sharper flavor.

★Replace crushed tomatoes with tomato sauce if you prefer a smoother texture.

★Use dried herbs if fresh are not available, using half the amount called for fresh.

★Make it vegetarian by skipping the meat or adding sautéed mushrooms and spinach.

Step-by-Step Instructions

1

Prepare the crust dough

In a large bowl, whisk the flour, salt, and pepper. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.

2

Preheat the oven and roll out the bottom crust

Preheat your oven to 375°F (190°C). On a floured surface, roll out one dough disk to fit your pie pan. Place the bottom crust in the pan and trim excess, then set aside.

3

Cook the spaghetti

Bring a large pot of salted water to a boil, add the spaghetti, and cook until al dente according to package instructions. Drain, return to the pot, and toss with olive oil to prevent sticking.

4

Sauté aromatics

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute until fragrant.

5

Make the sauce

Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 8 to 10 minutes to develop flavor, then remove from heat.

6

Combine spaghetti and sauce

Pour the sauce over the cooked spaghetti and toss to coat evenly. The strands should be well mingled with the rich tomato mixture.

7

Assemble the pie

Spread the spaghetti mixture into the prepared crust, pressing gently to pack it down. In a bowl, whisk the egg with Parmesan cheese and parsley, then pour over the spaghetti. Top with mozzarella.

8

Bake until bubbly and golden

Place the pie on a parchment lined baking sheet to catch any drips. Bake for 35 to 40 minutes, until the crust is deep golden brown and the center is hot and bubbling around the edges.

9

Cool slightly and slice

Let the Spaghetti Pie rest for 10 minutes before slicing. This helps it set so each piece holds its shape for neat, beautiful portions.

10

Serve and enjoy

Serve warm with a simple green salad and garlic bread for a complete, crowd pleasing meal that feels both comforting and special.

Pro Baker Tips

✓Chill the crust dough before rolling to help it hold its shape and prevent shrinking.

✓Use a mix of mozzarella and provolone for extra stretchy, gooey cheese.

✓Add a pinch of red pepper flakes to the sauce if your family enjoys a little heat.

✓For make ahead, assemble the pie up to the egg wash step and refrigerate, then bake when needed.

✓Let the pie rest fully before cutting to get clean slices and avoid a runny center.

Storage & Serving Notes

◆Store leftovers in an airtight container in the refrigerator for up to 3 days.

◆Reheat individual slices in the microwave for 1 to 2 minutes or in a 350°F (175°C) oven for 10 to 15 minutes until hot and bubbly.

◆You can freeze the unbaked pie, wrap it tightly, and bake from frozen, adding 10 to 15 minutes to the bake time.

Serving Suggestions

Serve this Spaghetti Pie straight from the pan for maximum ooey gooey satisfaction.

›Pair with a crisp green salad and garlic bread.

›Garnish with extra Parmesan and a sprinkle of chopped parsley before serving.

Frequently Asked Questions

Can I use no boil spaghetti in this recipe?

Yes, you can, but reduce the simmer time for the sauce and add a splash of water to the pan so the pasta cooks through without turning mushy.

Why did my crust turn out soggy?

Letting the pie rest before slicing and avoiding adding very wet sauce right before baking helps keep the crust crisp.

Can I make this in a cast iron skillet?

Absolutely, assemble and bake it in a preheated cast iron skillet for a beautifully crisp crust.

How do I reheat slices without drying them out?

Warm them in a low oven at 350°F (175°C) covered with foil, or reheat in the microwave with a damp paper towel over the plate to retain moisture.

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Go Make It!

This Spaghetti Pie brings all the cozy flavors of spaghetti into a fun, sliceable format that is perfect for sharing at dinner or cheering on the game day crew.