Spaghetti Pie

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I originally made a Betty Crocker recipe for spaghetti pie back in 2009.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.

1. Preheat oven to 350 F.
2. Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and onion and sauté until softened.
3. Add ground beef and cook until no pink remains. Drain excess fat.
4. 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.
5. In a large bowl, combine half of the meat sauce and cooked spaghetti.
6. In a medium bowl, whisk the eggs and ricotta.
7. Stir in the ricotta mixture and parmesan cheese.
8. Add the spaghetti mixture to a 9 inch deep dish pie plate. Top with remaining meat sauce and shredded mozzarella cheese.
9. 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

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.

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