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Classic Baked Spaghetti Pie with Ricotta Filling

A thick, square slice of baked spaghetti pie layered with meat sauce and topped with gooey melted mozzarella cheese.
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Make this easy spaghetti pie, a hearty, sliceable comfort food casserole perfect for family dinners or make-ahead meals.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 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
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. Cook the spaghetti according to package directions until al dente. Drain the pasta well and set aside.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned. Drain off any excess fat.
  4. Add the chopped onion to the skillet and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
  5. Stir in the marinara sauce, oregano, salt, and pepper. Simmer the meat sauce for 5 minutes. Remove from heat.
  6. In a medium bowl, combine the ricotta cheese, beaten egg, and 1/4 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 into the bottom and up the sides of the prepared pie dish to form a crust.
  9. Spread the ricotta mixture evenly over the spaghetti crust.
  10. Sprinkle 1 cup of the mozzarella cheese over the ricotta layer.
  11. Top the cheese with the remaining meat sauce.
  12. Cover the sauce with the remaining spaghetti mixture, pressing down gently.
  13. Sprinkle the remaining 1 cup of mozzarella cheese and a little extra Parmesan on top.
  14. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are set.
  15. Let the spaghetti pie rest for 10 minutes before slicing and serving.

Notes

  • You can prepare the meat sauce and ricotta filling a day ahead of time.
  • This recipe works well with ground turkey or Italian sausage instead of ground beef.
  • For a crispier edge, you can brush the bottom spaghetti layer lightly with melted butter before adding the filling.

Nutrition

Find it online: https://hearthbite.com/spaghetti-pie-recipe-classic-baked-pasta/