This easy, meaty spaghetti pie recipe is the furthest thing from dry. With a whole jar of marinara, ricotta, and parmesan, there’s tons of comforting flavor without having to layer it all together!
Why this recipe works
This spaghetti pie bakes a full pound of ground beef and a whole jar of marinara right into the noodles, half stirred through and half spooned over the top. It cuts into hearty wedges with sauce in every bite, not just on top. That’s what a good spaghetti pie is all about!
A typical spaghetti pie recipe is built it in layers. Press a plain pasta crust into the pan, spread on a cheese layer, and spoon sauce over the top. That means a lot of bare noodles under a little bit of sauce. This one is meaty and saucy all the way through. A full pound of ground beef and a whole jar of marinara go into a nine inch pie, so it’s definitely not dry!
I originally made a Betty Crocker recipe for spaghetti pie back in 2009. While it was good, I felt like it was missing something. So Antoine and I came up with this version that’s much meatier and saucier! Spaghetti pie is up there in my favorite family-friendly ground beef recipes. I hope you love it too!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
GROUND BEEF – A full pound is what makes this pie a lot heartier. Drain the fat well after browning so it does not pool in the bottom of the pie plate. Ground turkey or Italian sausage will both work if that is what you have on hand!
RICOTTA CHEESE – Ricotta whisked with the eggs is what binds this spaghetti pie and gives it that creamy, lasagna-like richness. Whisk the two together in their own bowl before they’re combined with the pasta so the egg is evenly distributed and does not scramble in spots against the hot noodles.
EGGS – The eggs are the binder here. With them, the ricotta and pasta set into wedges that hold their shape on the plate.
SPAGHETTI – You need 8 ounces of dry spaghetti, which is half of a one pound box.
MARINARA SAUCE – One 14 ounce jar of your favorite marinara does the trick, or, our homemade marinara sauce is great if you’d rather make your own. The finished meat sauce gets divided in half, so keep that in mind when you pull it off the heat.
GARLIC SALT – This is the only salt in the recipe, so taste the meat sauce before you add any more. Jarred marinara varies a lot in sodium.
PARMESAN CHEESE – Grated works well here, but freshly grated melts in even more smoothly.
MOZZARELLA CHEESE – Shredded mozzarella goes on top and bakes into that golden, melty layer. Low moisture mozzarella is the best choice since fresh mozzarella releases water as it bakes.
How to Make Spaghetti Pie
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and onion and sauté until softened.
- Add ground beef and cook until no pink remains. Drain excess fat.
- Add marinara to the beef and season with onion powder, garlic salt, and Italian seasoning. Bring to a boil then reduce heat and simmer 5 minutes.
- In a large bowl, combine half of the meat sauce and cooked spaghetti.
- In a medium bowl, whisk the eggs and ricotta.
- Stir in the ricotta mixture and parmesan cheese.
- Add the spaghetti mixture to a 9 inch deep dish pie plate. Top with remaining meat sauce and shredded mozzarella cheese.
- Bake in preheated oven for 35-40 minutes. Remove from oven and allow to rest for 10 minutes before serving.
Frequently Asked Questions & Expert Tips
Yes, definitely. This recipe calls for 8 ounces of dry spaghetti, which cooks up to about 24 ounces. Weigh out 24 ounces of leftover plain cooked spaghetti and pick the recipe up at the point where the noodles get combined with half of the meat sauce.
Yes. We tested this in a deep dish 9-inch pie plate that holds 45 ounces. A standard 9 inch pie plate holds less, and with a full pound of beef, a whole jar of sauce and 24 ounces of cooked pasta it will overflow in the oven. I have not tested this in other pans.
Ricotta is what we developed and tested this recipe with, and it gives the smoothest, creamiest result. Small curd cottage cheese is a common swap in spaghetti pie and other baked pasta dishes, but the texture will be looser and a little more curdy. If you try it, drain off any liquid first.
The eggs and ricotta are still setting when the pie comes out of the oven. Giving it 10 minutes on the counter lets everything firm up so you can cut clean wedges.
Yes! Sauté diced bell pepper, mushrooms, or zucchini along with the garlic and onion so they cook down and release their water before the beef goes in. Adding them raw will make the pie watery.
Use a sharp knife and cut all the way through to the bottom of the pie plate, then, lift each wedge out with a pie server. The first slice is always the hardest. After that they come out easily.
Storage and Freezing Information
- Storage – Store leftover spaghetti pie covered tightly in the pie plate, or move slices to an airtight container, and refrigerate for up to 4 days. Reheat individual slices in the microwave, or warm the whole pie covered with foil in a 350°F oven until heated through. Leftovers taste even better the next day in my opinion.
- Make Ahead – Assemble the pie completely, cover it tightly, and refrigerate for up to 1 day before baking. Add a few extra minutes to the bake time since it will go into the oven cold.
- Freezing – Let the baked pie cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then reheat until hot all the way through.
Serving Suggestions
Serve your spaghetti pie cut into wedges with a garnish of chopped parsley. For sides, it would be great with a crisp dinner salad or Caesar salad and either cheesy garlic bread, homemade Olive Garden breadsticks, or homemade Italian bread.
More Spaghetti Recipes
- Million Dollar Spaghetti
- Spaghetti and Meatballs in Marinara Sauce
- Instant Pot Spaghetti and Meat Sauce
- Chicken Spaghetti
- Taco Spaghetti
- Spinach Spaghetti
Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Spaghetti Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 Tablespoon olive oil
- 2 teaspoons minced garlic
- ½ cup diced onion
- 1 pound ground beef
- 14 ounce jar of marinara sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 teaspoons Italian seasoning
- 2 large eggs
- ½ cup ricotta cheese
- 8 ounces spaghetti noodles cooked and drained
- ½ cup grated parmesan cheese
- ½ cup mozzarella cheese
Things You’ll Need
Before You Begin
- 8 ounces of dry spaghetti noodles (half of a one pound box) comes out to 24 ounces of cooked spaghetti. This is helpful information if you are using leftover spaghetti noodles!
- Drain the fat from the ground beef well after browning so it does not pool in the bottom of the pie plate. Ground turkey or Italian sausage will both work if that is what you have on hand!
Instructions
- Preheat oven to 350 F.
- Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and onion and sauté until softened.1 Tablespoon olive oil, 2 teaspoons minced garlic, 1/2 cup diced onion
- Add ground beef and cook until no pink remains. Drain excess fat.1 pound ground beef
- Add marinara to the beef and season with onion powder, garlic salt, and Italian seasoning. Bring to a boil then reduce heat and simmer 5 minutes.1 teaspoon onion powder, 1 teaspoon garlic salt, 14 ounce jar of marinara sauce, 2 teaspoons Italian seasoning
- In a large bowl, combine half of the meat sauce and cooked spaghetti.8 ounces spaghetti noodles
- In a medium bowl, whisk the eggs and ricotta.2 large eggs, 1/2 cup ricotta cheese
- Stir in the ricotta mixture and parmesan cheese.1/2 cup grated parmesan cheese
- Add the spaghetti mixture to a deep dish pie plate. Top with remaining meat sauce and shredded mozzarella cheese.1/2 cup mozzarella cheese
- Bake in preheated oven for 35-40 minutes. Remove from oven and allow to rest for 10 minutes before serving.
Expert Tips & FAQs
- Store leftover spaghetti pie covered tightly in the pie plate, or move slices to an airtight container, and refrigerate for up to 4 days. Reheat individual slices in the microwave, or warm the whole pie covered with foil in a 350°F oven until heated through. Leftovers taste even better the next day in my opinion.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
- Graveyard Taco Dip - October 13, 2026
- Halloween Pretzel Cigarettes - October 7, 2026
- Apple Cider Sangria - September 29, 2026
Elizabeth Dickson says
This was DELICIOUS! The seasoning is very flavorful and the texture is perfect. I used whole wheat spaghetti.
Kimberly says
Made this for the first time today and my husband and I loved it!
Amanda Davis says
Looks delicious!
Patty says
Can you substitute the cottage cheese with ricotta cheese in the speghetti pie
Amanda Formaro says
I haven’t tried with this recipe, but I have doe that with lasagna and baked ziti so I’m sure it would be fine.
selkie says
I have been making a slightly different version of this for years. The recipe I have uses elbow macaroni with egg, garlic salt, and pamesean for the crust. The middle is hamburger, spaghetti sauce (tomato paste works, too) two stalks celery, and a small can of sliced mushrooms
Suzan says
How many servings does this make? I make a spaghetti pie already but I love to try different recipes.
Amanda Formaro says
Hi Suzan, I would say about 6 servings :)
Amanda says
Thanks! I haven't made this in a while, thanks for the reminder. i am having the peach bread for breakfast, hope you like it!
PERMANENT POSIES says
This looks awesome! As does your peach bread…..both of which I just printed out to make this weekend.
Amanda says
Anonymous – Wonderful! So glad you enjoyed it, I need to make it again :) And oh that brownie mosaic cheesecake, I LOVE that. Thank you for the compliments! :)
Anonymous says
I made this spaghetti pie the other night with just a few changes and it was delicious! I will definetly make it again! I love looking at your blog! I just happened to stumble upon it.I also just made the brownie mosaic cheesecake last night to take to a new year's eve party tonight! I haven't tasted it yet but it looks yummy! Thanks for all of your postings!
Simon Food Favourites says
looks really tasty and filling. nice job. :-)